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If you love fine chocolates with old-fashioned goodness, you have come to
the right place - Dorothy’s Candies. I have enjoyed making and eating
chocolates since I was just a tyke in the kitchen of my grandmother, Mae Gillespie. She and my mother,
Dorothy, concocted yummy confections in Mae's home in the West End, then a burly working-class
neighborhood overlooking Pittsburgh's legendary steel mills.
Mae began by selling confections in her neighborhood during the Great Depression
to augment the family income. Later, Dorothy opened a tiny shop in the basement
of our home in McKeesport, just up the river from Pittsburgh. People were constantly
clamoring for her gifts of homemade chocolates, and Dorothy thought selling them would
be a nifty way to save up for my college fund.
It was this tiny basement shop that has become Dorothy's Candies.
Today, we sell our candies all across the United States and beyond -- more than
75,000 pounds of boxed-chocolates each year. Our facilities are a far cry from
Dorothy's cramped basement, however. We produce our chocolates in a state-of-the-art
facility with climate-controlled storage rooms, and advanced chocolate melters.
But one thing has not changed since 1947 when Mom opened shop in her basement -- our commitment
to produce the finest chocolates anywhere. We still use all the secret recipes, which Mom
developed over the years, for dipping chocolate and creating delectable fillings. She
passed these recipes and techniques on to me and a few select friends who still work
with me today. True to Mom's tradition, we still use only the finest ingredients available
on the market today, from fresh, crunchy nuts, to rich, creamery butter. All of our
chocolates begin with the finest Swiss blend chocolates available.
Though most candy makers now manufacture their chocolates on assembly line, we still dip our chocolates
by hand just like Mom and Grandma did. We think it tastes better that way. Just try it. We think
you'll agree.
Sincerely,
Robert Gastel
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