Not that I've researched it, but as far as I know all we have here is taxidermists.What... 36 ft. above sea level isn't high enough for you?
Just a small sampling of the iconic food companies based in or near Philadelphia:
I prefer Utz chips, less salt. You forgot to mention Seltzers.What... 36 ft. above sea level isn't high enough for you?
Just a small sampling of the iconic food companies based in or near Philadelphia:
- Herr's
- Hershey
- Martin's (hot dog rolls, potato chips)
- Musselman's (mayo)
- Tastykake
- Turkey Hill
- Utz
- Snyder's
- Starbucks coffee (yeah, they roast most of their coffee in York PA, not Seattle)
- Rita's Italian Ice
- Philadelphia Pretzel Co.
- Taylor (pork roll)
- Jack & Jill (ice cream trucks)
- Dietz & Watson
- Bassettes Ice Cream
A list that long and I have only had Hersheys.What... 36 ft. above sea level isn't high enough for you?
Just a small sampling of the iconic food companies based in or near Philadelphia:
- Herr's
- Hershey
- Martin's (hot dog rolls, potato chips)
- Musselman's (mayo)
- Tastykake
- Turkey Hill
- Utz
- Snyder's
- Starbucks coffee (yeah, they roast most of their coffee in York PA, not Seattle)
- Rita's Italian Ice
- Philadelphia Pretzel Co.
- Taylor (pork roll)
- Jack & Jill (ice cream trucks)
- Dietz & Watson
- Bassettes Ice Cream
The funny thing is that, despite being the most famous of our many local chocolatiers, it's probably the worst among them. Hershey became big by finding a cheaper way to make chocolate, namely taking old spoiled milk back from dairies, and then adding so damn much sugar to it, to tip the sour/sweet scale. It has a unique sour aftertaste that many have come to love, no other chocolate is quite like it there, but give it to any Swiss or German and they almost immediately spit it out!
Hersey can't compare to German or Swiss or even Belgian....The funny thing is that, despite being the most famous of our many local chocolatiers, it's probably the worst among them. Hershey became big by finding a cheaper way to make chocolate, namely taking old spoiled milk back from dairies, and then adding so damn much sugar to it, to tip the sour/sweet scale. It has a unique sour aftertaste that many have come to love, no other chocolate is quite like it there, but give it to any Swiss or German and they almost immediately spit it out!
Another local company, Ashers Chocolates, makes world-class dark chocolate that I'd put up against even Lindt from Switzerland. But they've never gone national, as far as I know, they only sell regionally.
I grew up on Hershey, so I still appreciate it, especially breaking off half of their traditional 16-square bar to make S'mores.
I don't think they're even trying to. Hershey is to chocolate as rap is to music or golf is to sports. It's a thing, but it ain't the traditional "thing".
Friend of mine from PA used to bring me seasoned pretzel bits (homemade) using the large sourdough pretzels. She has since passed and I never found any to compare. Regional thing up there I guess.I don't think they're even trying to. Hershey is to chocolate as rap is to music or golf is to sports. It's a thing, but it ain't the traditional "thing".
My favorite chocolatier is Lindt, although I'd put Asher's above Lindt in the dark category. Asher's biggest seller is chocolate-covered pretzels, probably obtained thru Utz, Martin's, or one of the other many big Pennsylvania pretzel co's. Dark chocolate-covered salted sourdough pretzels must be more addictive than crack-cocaine.
When I was a boy I would jump at the chance to go to NYC or Philly just for the hot pretzels.
