2019 JAN FEB DOWN COUNTRY ROADS MAGAZINE DCR Jan.Feb.2019 web - Page 12

There’s nothing quite like a kid in a candy (or chocolate) store. This young lad sampled a lemon chiffon truffle and the pleased look on his face tells you all you need to know. since­the­very­beginning,­and­Peggy’s­confidence­in­and­ap- preciation­of­her,­and­sincere­friendship­with­her­are­evident from­the­way­Peggy­talks­about­her. “We’ve­made­it­work­for­19­years­somehow,”­Peggy­jokes. Sue­is­invaluable,­Peggy­says.­ “She­knows­the­flow,­she­just­understands­the­business­and is­a­big­help,”­Peggy­explains.­“Because­she’s­been­here­so long,­she­knows­how­much­to­make­of­a­particular­product­— how­much­we­can­sell­while­it’s­fresh.” And­freshness­is­important­to­Peggy. “You­can­walk­into­a­convenience­store­and­buy­a­candy­bar and­you­don’t­know­if­it­was­made­two­weeks­ago­or­two­years ago,”­she­says.­“But­when­you­come­here,­you­know­you’re getting­something­fresh,­usually­less­than­two­weeks­old.” The­room­in­which­the­extra­chocolates­are­kept­is­climate- controlled,­so­even­the­ones­that­sit­on­the­shelf­for­a­couple days­are­fresh.­That’s­also­the­storage­room­where­Peggy­keeps her­50­lb.­bags­of­almonds,­candy­sprinkles,­bridge­mix,­dou- ble-chocolate-covered­ raisins­ and­ more.­All­ the­ handmade chocolates­are­meticulously­labeled­and­dated­so­their­fresh- ness­never­comes­into­question.­There­were­plenty­of­choco- lates­made­the­day­I­visited­or­the­day­before,­so­you­know what­you’re­getting­at­Mostly­Chocolates­is­not­only­of­pre- mium­quality,­but­was­also­lovingly­made­by­someone­in­the 12 DOWN COUNTRY ROADS store­in­the­last­few­days. Peggy­can­tell­you­within­$20­how­much­product­she’ll­sell on­any­given­day.­She­can­also­tell­you­how­much­she’ll­sell­on Valentine’s­Day,­their­busiest­day­of­the­year.­Sue­says­Valen- tine’s­Day­is­insane­in­the­best­way­possible.­ “We­do­10­times­a­normal­day­on­Valentine’s­Day,”­­Peggy says.­“And­50­percent­of­it­comes­out­of­the­case­for­custom- made­boxes,­so­we­have­to­have­a­lot­of­extra­people­on­hand just­to­fill­those­boxes.” For­the­last­two­years,­Sue­has­had­the­pleasure­of­seeing the­crew­through­Valentine’s­Day.­Peggy­and­Dean­take­Janu- ary­and­February­off,­heading­to­warmer­climates­and­entrust- ing­the­care­of­the­business­to­­someone­who­has­shown­herself trustworthy. “It’s­our­treat­after­more­than­50­years­of­working,”­she­said. Peggy­is­at­the­store­every­day­for­some­portion­of­the­day. And­they’re­open­seven­days­a­week­year-round,­save­for­major holidays.­So­those­two­months­off­are­a­well-earned­break. Sue­spent­the­first­16­years­of­her­tenure­at­Mostly­Choco- lates­as­the­kitchen­production­manager,­but­for­the­last­three she’s­been­the­store­manager,­dividing­her­time­between­the kitchen­and­the­cases. “I­love­it­here,”­Sue­said.­“It’s­all­about­the­teamwork­here.”­ Her­favorite­chocolate­is­the­tiramisu­truffle.