Articles by Bernie Pacyniak

What better way to celebrate 20 years of turning out legions of formally trained pastry chefs and chocolatiers than with a Legion of Honor party for one of the French Pastry School’s co-founders, Sébastien Canonne?

Sweet Pete’s Candy has made its first foray into new markets with the acquisition of Jolly Good Fellows Sweet Boutique in Lake Forest, Ill.

It’s not what the industry expected. Not what people heavily committed to the cause expected.

It’s not every day one gets to celebrate a monumental occasion such as the inauguration of a state-of-the-art manufacturing/ assembly complex and office building.

Working out of a kitchen just a few blocks north of the U.S. Capitol building, Dave Burton and his team create an assortment of lollipops, flavored marshmallows, chocolate-covered Oreos, divinity, barks and other tasty confections.

Fostering an environment that begets innovation requires a combination of open-mindness and discipline, incubation and inspiration.

The Jellymaster is a hygienically designed tube-in-shell heat exchanger and combined vacuum system designed for pressure dissolving of all types of jellying agents.

It’s no secret that Michael Rosenberg likes to collect candy memorabilia.

“We learned a lesson,” Rosenberg says. “We were a bit too conservative, too hesitant to expand manufacturing and packaging capacity. So we made it our mandate last year to find a way to do it. And now, we’re back to our normal growth rates.”

Stan Larson, formerly with Nabisco, Kraft Foods, The Hershey Co. and ConAgra, has joined Atkinson Candy Co. as its v.p. of sales and marketing.