Ruth Kendrick has been making candy and using chocolate for more than 50 years.  She started her own  artisan chocolate business just this year. She is a second-generation chocolatier, having learned at her mother's (Pauline H. Atkinson) side.  Ruth and Pauline co-authored HP Books Candymaking, including all their favorite recipes and helpful hints.  They have both taught many classes in candymaking throughout the country. 

In the Spring of 2008 Ruth attended the Callebaut Chocolate Academy in Montreal and completed the course work for an expert-level certificate. The experience in Montreal changed her way of making chocolates. Instead of hand-dipping chocolates, Ruth now uses molds and colored cocoa butters to enhance the taste and appearance of her chocolates, giving her chocolates a truly unique appearance. She still dips some pieces with a thin shell of couveture chocolate and uses cocoa butter transfer sheets and texture sheets to add visual interest.  

She has expanded her product line to include gourmet chocolate-covered popcorn. This is a new area for Ruth and she has created delicious flavor combinations that keep you coming back for more. English toffee has always been a favorite treat and Ruth has included it in her offerings.

Ruth has been a guest presenter on a Trans-Atlantic Chocolate Cruise, and has appeared on the Food Network with Bobby Flay and Al Roker.

Her personal philosophy is that her candy must be the best tasting, freshest, and most visually exciting chocolates available. She is passionate about her confections and hopes you enjoy them as well.