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Candy IndustryCandy ManufacturersCandy Industry News

Ruxton Chocolates breaks ground on suburban Baltimore facility

Company to build 100,444-sq.-ft. facility with help from $8 million in bonds.

By Alyse Thompson-Richards
Belgian chocolate
November 16, 2016

Ruxton Chocolates, the Baltimore-based manufacturer of Mary Sue Easter Eggs, has broken ground on a new 100,444-sq.-ft. facility in the city’s suburbs.

With help from $8 million in industrial revenue bonds from Baltimore County, Ruxton Chocolates will consolidate operations in Middle River, about 15 miles northeast of Baltimore. The company currently has two facilities in the city.Mary Sue logo

Baltimore County documents show 1412 Tangier, a limited liability company named for the new facility’s address, has acquired 10 acres of land on which to build the facility. The company will lease the facility to Ruxton Chocolates.
 
Bill Buppert, Ruxton Chocolates president, said the county has been a "great partner" to the company.
 
"As a lifelong Baltimore resident, we're excited to partner with them for our future growth," he says.
 
1412 Tangier will repay the bonds, used as an economic development tool. Baltimore County will not have a financial obligation associated with them, the Baltimore Sun reported.
 
The new facility is expected to open in summer 2017. Ruppert said the company will add more jobs but didn't offer a specific number. WBAL TV reported the company will employ more than 40 people.
 
Founded in 1948, Mary Sue is known for chocolate Easter eggs. Ruxton Chocolates also produces chocolates under the Naron and Glauber’s brands.
KEYWORDS: easter candy

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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