We are very excited that Fowler's made the Sunday NYT, mentioned in an article about Buffalo's favorite local foods. We're out to make Fowler's Sponge Candy much more than a regional favorite. Deliciousness like this shouldn't be kept to ourselves.
Read the article here: http://nyti.ms/2dcmEQd
Excerpts from the article:
Beyond wings and weck, there are even more gastronomic wonders in Buffalo, some at a hyper-local level. “Boy, there are some foods that are really, really regional,” Mr. D’Imperio said. “You get to Rochester, they think you’re speaking a second language when you mention sponge candy.”
Sponge candy, a “cross between a little fluffy meringue cookie and a malted milk ball,” as Ted Marks, the owner of Fowler’s Chocolates, put it in Mr. D’Imperio’s book, was brought to Buffalo in the early 1900s by Joe Fowler, an English immigrant, who incorporated Fowler’s in 1910.
Heading into late March, Fowler's Chocolates Inc. owner Ted Marks had a decision to make.
The fourth-generation candy maker was heading into one of his top events of the year, the Easter season. As a food manufacturer, his business was deemed essential, meaning he was allowed to continue producing.