Mother Myricks

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Mother Myrick's Confectionery began in 1977 as a small fudge shop in the beautiful resort town of Manchester Vermont. Ron was the fudge man, learning his craft from George Parendelis, a talented Massachusetts candy maker. During that first year, Ron started making Mother Myrick's now famous buttercrunch toffee and caramels. Jacki, Ron's wife, brought her expertise in food and customer service to the fledgling business. With the popularity of the company's fudge, buttercrunch and caramels Ron continued his confectionery education with an apprenticeship at Boehm's Candies in Issaquah, Washington, and a series of professional courses offered through Retail Confectioners International and the Barry Callebaut Institute. Brittles, marzipan, truffles and other goodies filled the cases in the confectionery. An Ice Cream Parlor was added on June 29, 1978 on the eve of a very busy Fourth of July Weekend. Residents and visitors to Manchester were greeted by an old fashioned marble topped soda fountain, umbrella shaded tables on a gravel patio, and the shining faces of some of Burr and Burton Academy's best and most popular students working behind the counter. Off to the left was Manchester's bearded fudge man, cooking and stirring a big copper kettle of fudge, offering fresh samples from the paddle and even fresher conversation to all who came to his fudge laden counter. In 1981, Mother Myrick's began the annual Easter Egg Decorating Contest where entire families would participate in hopes of winning "Annabelle," Mother Myrick's 30 inch tall chocolate bunny. In 1983, an addition was built and was the new home of the chocolate shop. Its beautiful showcases highlighted the changing seasons with wonderful chocolate treats. That same year, the café/bakery was added, featuring European tortes, pastries, cookies, pies, and everybody's favorite, Lemon Lulu. In 1989, Jacki started Mother Myrick's Summer Reading Program for children K-6th grade. This award winning program rewards children for reading and making projects. The program continues today and has become an integral part of summer for many area families. In 1991, to help key charitable causes such as SADD and The Komen Foundation, Mother Myrick's began its "Decorate a Cake for Mom on Mother's Day." All proceeds go to charity, the kids have a ball, and Mom gets a personally decorated cake. Over the years there have been a lot of fun activities like participating in Loyalty Day Parades, pumpkin carving contests, and Easter bonnet workshops. From the beginning, customers have asked about shipping these wonderful treats to friends all over the country. In 1998, Mother Myrick's added a 5000 square foot production, packaging, and shipping center to serve the thousands of orders that are generated from our catalog and website. In 2005 Mother Myrick's bid farewell to it's ice cream parlor and café and moved it's baking kitchen to the production and shipping center In order to concentrate on the growing demands of the mail order and retail sales of its chocolates and cakes. We hope you too will join our growing family of Mother Myrick customers and chocolate lovers. May 21, 1977: The Fudge shop is born.

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