Second generation chocolatiers, Larry and Ginger keep the retail store running, fix machines and run errands for the company.
The retail store features long candy cases of chocolate jellies, creams, caramels, clusters, bark and nuts. They sell whole blocks of chocolate to customers, too.
The starch room houses crackers, pretzels and all the items that need to stay dry with little exposure to humidity.
Their signature butter creams are made in house. The cutter, bottomer, coated and cooling table facilitate fast and continuous production. They make over 5,000 pounds of finished butter creams each year.
Fourth generation family member, Katherine, oversees quality control and packing.
Their other location makes hollow chocolate molds.
We had a great time on the tour!
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