08/05/2026
Before - During - After
The process of our Caramels. Ingredients are still weighted in our original scale dating back to dates between 1890 and 1920, cooked in a large copper kettle over a gas fire. Carmel is poured on a metal slab to cool over night. A machine with a row of blades is used to cut the bite size square pieces. The Caramels are then ran through our enrober or hand dipped in chocolate.
Try our Caramels in traditional Vanilla, Vanilla Pecan, Chocolate, or Vanilla Salted Caramel.
Open Monday through Saturday 9am-5pm