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8 articles
Before the candy store moved online, it lived between the pretzel stand and the shoe department. We talked to former mall shop employees, a fudge kettle veteran, and the customers who still make the pilgrimage to find out what we lost — and what's still open.
When the only candy counter in Wabaunsee, Kansas went dark, the town didn't just lose its sweets—it lost its living room. Here's the story of the regulars who refused to let it stay closed, and the young family who bet everything on reopening it.
We called up candy shop owners from Vermont to Oregon and asked a simple question: what do you wish customers knew before they bought? Their answers — about freshness, hidden gems, and the display pieces that are more decoration than dessert — might change how you shop forever.
Ever wonder why your corner candy shop stocks the same forty treats year after year? We talked to shop owners and distributors about the quiet economics — minimum orders, regional taste data, and shelf math — that keep gummy bears on top while flashy newcomers fade fast.
Skip the big-box candy aisle and pull over at the next roadside stop. From huckleberry taffy in Idaho to pralines wrapped in wax paper down South, America's gas station racks are quietly preserving candy traditions the supermarkets forgot.
Ever wonder why the caramels you loved in October vanish by Valentine's Day? We talked to candy buyers and brand reps about the annual shelf shuffle — and what you can do when a favorite disappears for good.
Pumpkin spice gets the headlines, but maple has been quietly flavoring American autumns for centuries. We talk to small-batch makers about why maple candy is having a moment — and round up the confections worth grabbing before sugaring season hype fades.
Small-batch candy kitchens are having a moment, and Gen Z is leading the charge. We look at why traditional caramel counters are thriving again — and how to spot the real deal.