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 | Spain’s Chocolate Patron
The European Candy Kettle Club’s 2011 winner, Pedro Lopez Lopez of Valor Chocolates, stays faithful to his company’s legacy of producing beautiful bean-to-bar chocolates by taking advantage of technology and tradition.
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 | Bad deals? Fuggedaboudit!
Angelo Caputo’s Fresh Markets knows offering customers fresh choices at great prices satisfies the sweet tooth, and the bottom line.
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 | Sweet Catch
Bass Pro Shops, the world’s largest outdoor sports retailer, understands that hunting and fishing aficionados also have a sweet tooth. Amidst gun and archery ranges, stocked rivers and fish tanks as well as hundreds of stuffed game, shoppers find candy and snacks — the perfect impulse buy.
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 | Tunnock's Teacakes
Scotland's confectionery treasure, Tunnock Ltd., continues to deliever a unique range of traditional treats efficiently thanks to multimillion-dollar investments in automation and technology.
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 | Oaxacan Overture
Somerville, Mass.-based Taza Chocolate produces
stone-ground, authentic Mexican style chocolate, which focuses on minimally
processing the beans to deliver greater flavor intensity.
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 | One-Man Chocolate Creator
After discovering a passion for cocoa in France,
Alan McClure, brought his love back home and turned it from a hobby into a
business.
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 | Serbia's Trailblazer
Pionir’s
president and this year’s 2010 European Candy Kettle Club recipient, Miroljub
Aleksic, has set his sights on making the company the largest confectioner in
the Balkans.
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 | Kid in a Candy Store
For Joe Zanetos,
working in the confectionery family business started at an early age. But the
more he did it, the more he liked it. It continues to be his dream job.
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 | Carle & Montanari
The evolution of Carle & Montanari (SACMI
Group) continues with new integrated solutions for the chocolate industry, from
cocoa processing to chocolate mass preparation, moulding and packaging.
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 | Touting Tech to Sell Candy
Candy has always
been synonymous with having fun, but Oklahoma City-based Candyopolis takes it
to the next level with a more technologically driven image.
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 | Italy's Modern Artisans
Call
him a “numbers” man. Adello Crippa doesn’t shy away from the label. Rather, he
embraces it. In fact, there’s not much the general manager and chief financial
officer of ICAM shies away from
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 | Rising above the ordinary
After honing her art amongst the masters in Europe,
chocolatier Mona Keady serves up pure pleasure to chocolate lovers in
California.
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 | Painting Pleasure
It's a long way form the world of dot.coms and metrics/analytics, but William Dean Brown has found his true calling--creating edible masterpieces.
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 | Generational, Government Ties
Raised in chocolate and trained in finance, Mark
Edwards has evolved a family tradition into a high-growth confectionery
enterprise, working with his siblings to capitalize on high-profile connections
and artisan skills.
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 | An Eye for Candy
Candy imitates art — and vice versa — in retailer Dylan
Lauren’s new book, “Unwrap Your Sweet Life.” Here, the candy queen cleverly
illustrates how to breathe new life into seasonal holidays and special events
through confectionery crafts and recipes.
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 | Innovation in Play
Mars Chocolate North America’s Cleveland, Tenn.,
manufacturing facility, which covers 16 acres and produces the bulk of the company’s
M&M’S products, played a critical
role in facilitating the launch of M&M’S
Pretzel Chocolate Candies.
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 | Steady Wins the Race
DeMet’s Candy Co.’s bold move to build a new plant in Big Flats, N.Y.,
proved prescient as double-digit sales gains fueled growth, which is
projected to continue this year.
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 | Breaking Through
Call it fate or coincidence, but Stephanie Acho-Tartoni’s impromptu decision to purchase a chocolate shop empowered her entrepreneurial instincts.
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 | Committing to Confectionery
In sharp contrast to many companies pulling back on investments during this most recent recession, Ferrara Pan Candy Co. spent more than $20 million in installing two highly automated production lines.
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 | Salt Water Taffy Centennial
Through four generations, Dolle’s Candyland, Inc. has been
manufacturing delicious salt water taffy, buttery caramel popcorn,
creamy fudge and other candies since 1910.
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 | Catch ‘em if You Can
Through operational initiatives and acquisitions, Farley’s & Sathers has quietly become the largest independent candy company in the United States. It’s now poised to flex the power of its iconic brands with verve and velocity to address customer and consumer needs.
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 | Star Power
Chocolatier Rieko Wada’s creations find their way to the GRAMMYs and Oscars, a reflection of her culinary skills and artistic eye.
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 | Responding to the Recovery
Having survived the recession, confectionery suppliers are responding to customer calls for more value, increased demands for sustainable sourcing and easier operation and maintenance of equipment. The landscape has and is changing.
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 | An ‘Original’ Returns to D.C.
For years, anyone visiting Washington, D.C., would, in addition to taking in all the sights, undoubtedly come across The Original Velatis Co. candy store.
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 | Working the PEZ Plan
Upgrades in manufacturing and warehousing support PEZ Candy’s incredible growth in the confectionery novelty segment.
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