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Business Is Sweet
When Charles Martin Dinstuhl Sr. began crafting chocolates by hand in Memphis in 1902, he used giant copper kettles, thick marble slabs and the purest ingredients money could buy. More than 100 years later, operations at Dinstuhl’s Fine Candy Co.’s 11,000-square-foot “candy kitchen” bear a striking resemblance to the founder’s original system. Dinstuhl’s great-great-grandson Andrew and a team of about 35 workers still use some of those same kettles and marble slabs, and they still insist on pure ingredients without a trace of preservatives.
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