Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/410828
Founded in 1982 by Oraibi's friend Chris Flynn, the business moved in 2000 from its small original location to its current space in the Prides Crossing train station. The change brought an expanded and updated facility for both Flynn and Oraibi to continue the candy tradition. "Chris Flynn built a great business from the ground up," Oraibi explains. "That's what attracted me to the store originally, and I hope to carry on his great traditions and start some of my own as well." 590 Hale St., Beverly, 978-927-2185, prides- crossingconfections.com Another North Shore favorite, Turtle Alley opened its first location in Glouces- ter in 1999; its popularity quickly allowed it to expand and open a second location in Salem's Museum Place Mall in 2002. Although both locations have moved to different streets in the past four years, owner Hallie Baker maintains the quality of excellence and innovation that custom- ers have come to expect. "Our most popular candies are the turtles, especially Milk Chocolate Cashew. Several of the flavors are Turtle Alley originals: cranberry-pecan, almond ginger, and chipotle, to name a few," she explains. Always a fan of classic candies with an Indulge ne 48 nshoremag.com December 2014 siblings. "It's been a fun thing all these years because still no one knows it but him." Stuart Winfrey, the originator of the recipe, and his wife, Chris, are the company founders, but it's a family busi- ness through and through: "My parents are beginning to think about retire- ment, although they're still very much involved, so my brothers and I each take different roles. We want to keep our op- eration small and community oriented." Winfrey's makes candies by hand in their Rowley location. "Our vanilla caramels, turtles, and butter crunch are very popular," explains Winfrey. "And for the holidays, we make peppermint variations of some of our old favorites, like chocolate candy cane fudge and pep- permint vanilla buttercreams." Winfrey's also makes candy canes each December, a process that customers can see in the store's newest location. "Beverly is the first location where we've been able to combine manufacturing with the retail space, so that customers can get a glimpse behind-the-scenes," Winfrey explains. The company's other claim to fame is its assortments—meticulously curated boxes of chocolates that are perfect for gift giving. "We put a lot of time into our assortments," Winfrey says. "We choose the design of the box, the paper, the rib- bons, and all the details to make the com- plete package beautiful. Everyone loves to see their Winfrey's under the tree." 44 Railroad Ave., Hamilton, 978-468-7448; 115 Cabot St., Beverly, 978-922-7448; 42 Newburyport Tnpk., Rowley, 978-948-7448, winfreys.com unexpected twist, Baker has also devised several different flavors of peanut butter cup, including a bacon-flavored one called The King. She explains, "We are always coming up with new candies, no matter the season. During the winter holidays, we make candy cane bark, Grand Marnier- soaked chocolate-covered cherries, and many more festive treats." 177 Essex St., Salem, 978-740-0660; 42 Rogers St., Gloucester, 978-281-4000, turtlealley.com Winfrey's Fudge and Chocolates is beloved for its rich cream-and-butter chocolate fudge, which has been their most popular candy since opening in 1979. "It's my father's secret recipe," explains Jillian Winfrey, who is deeply involved in the company along with her Holiday Hot Spots Winfrey's Fudge and Chocolates' Rowley location; Above, Turtle Alley photographs by anthony pira (top); courtesy of winfrey's fudge and chocolates (bottom)