The story of Fowler's Chocolate Shoppe, Inc. began in 1901 with a young entrepreneur by the name of Joseph A. Fowler. After living in England and Canada, Joseph traveled to Buffalo, NY in order to attend the Pan American Exposition. At the exposition, he created and sold a small variety of chocolate confections and sweets. The instant acceptance of his products, along with great encouragement from his patrons, inspired Joseph to pursue candy making as a career. With his brother, Claude, Joseph opened a small candy store in Buffalo.
In 1910, Claude decided to start his own business, concentrating on the making of taffy and candied apples, and catered to carnivals, fairs and other public gatherings. Claude passed away in 1942, but three generations of his family have carried on his taffy business, now prominent in most carnivals and fairs in the western New York area.
Joseph A. Fowler passed away in 1944, yet succeeding generations have continued the chocolate business that he began nearly a century ago. Joseph's sons, Joseph C. Fowler and Ray Fowler, carried on the business and were responsible for the success and growth of the company throughout the '50s and early '60s. In 1961, Joseph C. Fowler's son, Roy, joined the corporation, and in 1968, Fowler's Chocolate moved its operations to a 10,000 square foot building. This new facility enabled the company to double its gross sales.
In 1993, the company was purchased by Buffalo residents Randy and Ted Marks. At that time, the business had greatly expanded and had outgrown its old location. The company was relocated to its current address at 100 River Rock Drive in Buffalo.
The Original Fowler's Chocolate Company, Inc. proudly distributes its products through seven retail store locations in western New York. In addition to availablity in our retail outlets, Fowler's Chocolates products are available for Corporate Gifts, as well as Fundraising for any individual or organization.
All chocolate and cocoa powder that Fowler's purchases to make their confections begins as seeds from the cacao tree, the Theobromo Cacao - a Greek phrase that means, not surprisingly, "food of the gods." The seeds (or beans) of this tree are shelled and degermed to produce cacao butter and cacao solids.
As a rule, the higher the percentage of cacao solids used in the production of chocolate, the finer the quality will be. Fowler's purchases chocolates that consist of up to 60% cacao solids - a much higher content than candy created by most chocolatiers.
From the time the company was founded in 1910 by Joseph A. Fowler, through its present ownership by the Marks family, Fowler's has proudly attributed its success to the uncompromising quality of its chocolate products and its relentless pursuit of excellence in service.
The rights of children around the globe and the working conditions from which we receive our ingredients is of the utmost importance to us, and we will continue to carefully monitor our sources.