In its infancy , the tiny kitchen was capable of making eight batches of chocolates and eight batches of peanut brittle daily . In 1982 when Fred purchased the company , he expanded into the building next door , where a new , 850 square foot kitchen was added and filled with state-of-the-art industrial equipment from Europe .
Still , much of the work is done by hand , he says , and everything is made from scratch , including marshmallows and fondant centres .
At the back of the kitchen , a buttery , nutty cloud hovers over the nut roaster as Fred stirs a load of almonds needed for a batch of chocolate covered nuts . Tomorrow , the nuts will be drizzled with liquid chocolate and finished in a cone-shaped panner that adds shine with starch and a
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Candy Kitchen on Portage Avenue ,” says Fred . “ Right in the middle of a batch of peanut brittle the owner said , ‘ I ’ m done . Would you like to buy the store ?’”
He did , and moved the business to its current home . With the help of Fred ’ s grandfather , the Morden family began selling peanut brittle and Russian Mints to community clubs for fundraisers . Both products were an instant hit , building the company ’ s reputation for consistent quality and service .
“ This is still very much a family business ,” says Fred , who emphasizes that many relatives play important roles in the company and his parents still come in to help when they can . “ We have staff who have been here for 38 years ,” he says .
Now , the family connection extends beyond his own . On Saturdays , Mordens ’
“ I get to put smiles on people ’ s faces for a living . It ’ s a lot of hard work but I love it .” - Fred Morden
confectioner ’ s glaze . Meanwhile , a 1,000 pound stainless steel melting vat conditions the centres of the Russian Mints , tempering the chocolate to approximately 90 degrees F before the silky concoction is poured onto a water-cooled table lined with paper . When the batch sets up , Fred will hand cut 3,400 pieces .
Upstairs , two enrobing machines cloak mints with a jacket of milk chocolate and whisk them through a cooling tunnel before they are snapped off the belt by packers and set onto holding trays . Rows of elegant foil boxes manufactured by Friesens in Altona sit waiting for shipment to stores across Canada . Some of the mints will find their way onto pillows at high end local hotels .
A strong entrepreneurial spirit has kept the company vibrant since its inception in 1959 , when Mordens ’ was one of seven confectioners on Sargent Avenue . The shop eventually became a competitor for institutions Grammas ’ & The Original Chocolate Shop Restaurant .
“ My dad started working with Park hosts as many as three children ’ s parties where budding chocolatiers hand dip marshmallows , ju jubes and pretzels into tubs of white and milk chocolate .
As he ponders the pleasures that Mordens ’ has brought to its customers over its 55-year history , the bell over the front door announces a steady stream of patrons piling into the cozy retail shop , fragrant with all creams and bridge mix , stuffed with milk chocolate Santas and polar bears . The shop ’ s glass display cases are filled with a dizzying array of artisan offerings like chocolate covered coconut bars and caramel nut clusters . Fred is constantly experimenting with new flavour combinations to stay ahead of the pack , adding that they were one of the first in North America to pann chocolate covered ju jubes and coffee beans .
“ I get to put smiles on people ’ s faces for a living ,” Fred says . “ It ’ s a lot of hard work but I love it .” Considering the sheer number of Winnipeg homes that will slip a familiar gold box under their tree or onto their table this Christmas , we ’ d say his customers are sweet on him , too .
40 ciao ! / dec / jan / two thousand fourteen