Arthur Anderson's motto was: No fancy packaging just the best candy you can buy and that's what you get when you buy Anderson’s. Times got tough during the Great Depression and the war years for Arthur and his candy business. He had to sell off parts of his property in order to keep the business going.
The candy shop almost closed during the Second World War because of rationing on chocolate and sugar supplies. During the war years, Anderson went to work in a defense plant but each month he would save up supplies. When they had enough, Arthur and his wife would open the store for a day but even with a limit of one box per customer, their supply would sell out in just a few hours.
Lars and Lief took over Anderson's Candy Shop in the late 1980s but continued to practice the same standards of production and service our parents and grandparents showed us years ago. A lot has changed in the world in 90-something years but at Anderson's things are still done the old-fashioned way. They use only the best ingredients including double refined sugar, butter, aged vanilla, and cream. They hand make all of their candy, cooking it in small batches and using recipes handed down through three generations. Leif personally answers phone calls, e-mails, and talks to customers in the Richmond shop every week. Loyal customers appreciate the difference passion and tradition make when producing gourmet chocolates.
Katie Anderson-Tedder is a 4th generation confectioner for Anderson's Candy Shop.
INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.
Compiled by Dr. Neil Gale, Ph.D.