Tahana Confections captures audience with silky-smooth caramels
Tahana Confections makes caramel with consumers in mind.
Do you ever look back at the day and wonder where it went? The people at Tahana Confections in Portsmouth, N.H. do, and if that resonates with customers, Tahana caramels were made with them in mind.
Beginning in 2012, Tahana designed its products to be an experience, not just a piece of candy. Six natural ingredients form the bases for all of Tahana’s caramels, distinguished by rich flavor and silky smooth, melt-in-your mouth consistency. With comments like “addictive” and “the best there is,” Tahana knew it had a great product.
But Tahana wanted to be more than a really good piece of candy — the company wanted to make something that was a reward for all people undertake.
Tahana’s philosophy is: Take a bite, treat yourself and go back to ruling the world. It’s two treats in one — customers can savor the flavor and give themselves a tiny piece of time in a hectic day. Tahana believes each one of us is making a difference to someone — family, work, friends and community. And they want to make something to support all of us with that.
“My favorite comment is when someone tells me they bought a bag of caramels and hid it so they didn’t have to share,” says Amanda Telford, Tahana founder. “It makes me smile. Then we see them order for someone else with a note that says ‘These will cheer you up/help you get well soon/help you celebrate,’ and we know we have touched someone the way we intended. Whether our customers buy Tahana in a store or online, we strive to make their experience — buying, eating, savoring — the best part of their day.”
If you were stranded on a deserted island with only one kind of candy, what would it be?
Other than a Tahana caramel, right? I guess I’d have to say the tasty kind! (I know it’s a cop-out.)
What’s the last cool thing you saw online?
A cloud lamp. It simulates a thundercloud in both look and sound and reacts based on movement in a room. It kind of looks like a super big cotton ball with cloud-like attributes and then flashes and bangs like a real thunderstorm.
When you were little, what did you want to be when you grew up?
A veterinarian. I’d go back to become that if I didn’t have to study biology.
What issues concern you most about the confectionery industry and why?
I actually feel good about the industry and find that we are more cooperative and “friendly,” if you will, than many other industries.
What’s the last book you’ve read?
My Brilliant Friend by Elena Ferrante.
What is your pet peeve?
This is going to sound strange, but when people amble across the road or walk slower than they had been when you stopped to let them cross at a crosswalk.
If given the chance to choose anyone, whom would you like to collaborate with?
What’s the best piece of advice you’ve ever received?
Fail Forward Fast.
What excites you most about your job?
Seeing the immense possibilities for caramel. Different flavors, applications, processes – exploring new areas keeps things interesting and makes me happy to get out of bed and into the kitchen each day.