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Candy IndustryCandy Industry News

Book chronicles ‘Chicago’s Sweet Candy History’

Author compiles city’s vintage confectionery photos

By Bernie Pacyniak
August 29, 2012
chicagos sweet candy history book
After being coated with caramel and peanuts, Oh Henry! candy bars move into 140-ft. long machines for cooling, gliding through at a rate of 18,000 per hour. All photos reprinted with permission from Chicago’s Sweet. Candy History by Leslie Goddard.

 

Next: A 1929 candy slot machine. 

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With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.

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