Toni Davis started making candy in her kitchen for friends and family 30 years ago at Christmas time. Years later, her Daughter, Tara Luke kept asking for gifts for friends all year long. So four years ago, we decided to get all the permits, licenses, buy the necessary kitchen equipment, packaging equipment, and rent a restaurant kitchen to make our candy. Our friends all came to our support and ordered again and again.

In the 1970's, she used one little frying pan and six Pyrex Dishes and made English Toffee 1 lb. at a time. She still makes her candy a few pounds at a time, but now with larger copper pots and trays. You can still taste the difference between hers and the big machine made candy. Over the years she keep learning how make it better and better. Her daughter, Tara Luke and her pledge themselves to make it a special gift for your family, customers, clients and friends.  You'll have rave reviews coming back for months and  years.

There are some re-sellers in Orange County. Some of the stores include Ben's Val Mesa Pharmacy and lo lo's Boutique, both in Fullerton, Honeybaked Hams in La Habra and Lakewood. Some of their business gift clients are Jeri Prahser and Associates, Anaheim, TNG Realty, Brea, Anaheim General Hospital, Champion Seed Company, Brea and Coachella, Hidden Villa Ranch in Pomona, Sweet'NFresh Fruits and Vegetables Home Delivery in Fullerton, and Chuck Neuheisal, the new head Football Coach at UCLA. These are the same friends, neighbors and family who have known them for years and years. Thank you to one and all.
 

	"Small Batch candies made by me and I tie every bow."  "We locate the freshest Blue Diamond Roasted Almonds we can buy, then roast them again the day we make our Toffee. We sprinkle these crisp, twice-roasted almonds onto San Francisco's premium Guittard Chocolates. " "Our unique blended recipe of three Guittard Chocolates, guarantees you the most unique chocolate you can buy. All chocolates are not the same and you can taste the old fashioned way to make candy, small batches by hand, as fresh as we can make it."