07/09/2025
My dad was always happiest when he was doing the two things he loved the most - making people laugh and spreading joy through confectionery.
And just like his father, grandfather, and great grandmother before him, I have found that nothing makes me smile more than watching someone experience the best fudge they've ever tasted, along with the look that begs the question, "how come I've never had fudge like this?"
As a fifth generation confectioner, I've taken my place in this lineup seriously and have stayed committed to always using the best ingredients available, including paying a premium for the fattiest (is that a word?) and richest, heavy cream in the state.
If you guessed Guernsey’s, you'd be right!
It's the best.
So are the Montmorency cherries grown in Traverse City; the beet sugar produced in the thumb region, and the sustainably harvested Michigan maple sugar.
Additionally, I'm doing my part to reduce the use of plastic,
both in my production and in the packaging of your candy.
I'm not 100%, but I'll get there.
A few of you know of the challenge this year has brought, as I was met, once again, with a fall that tried to do me in, as they say.
But unlike the injury that brought the Frankenmuth store to a close, this slip-on-the-ice has forced me to examine what might be needed at this stage in my life.
These past 5 months have allowed me to arrive at the decision that I believe is best for me:
Since JOY is needed now, more than ever, I've elected to continue to bring my best to making the best possible candy for you!
I appreciate your reading this far (you didn't think I noticed?), and I'll be back soon with the launch of the website, along with images of additions to my product line that has potential for bringing even more joy!
(Did you know I have a background in pastry?)
