Meet the Sweethearts Behind Costa’s Candies: Julie & Grant
For over a century, Costa’s Candies has been delighting sweet tooths far and wide with its handmade caramels, truffles, and chocolates. But behind every piece of decadent candy is a story of passion and family legacy. Julie and Grant, Costa’s owners, continue to bring staples to the area and invent new flavors each month, just as they did more than 100 years ago.
In this feature story, we’re excited to introduce you to the faces behind the Costa’s and share a glimpse into what makes Costa’s Candies so extraordinary. Read more below from our one-on-one visit with him.
Neighborly: Walk me through your current space and describe the layout we are seeing.
Julie: "Right now, you are in the existing space from over 105 years ago. The building itself and and flooring are all original. We were not sure how much we could use since we were unsure how much it covered but it was the entire space. The cracks are still here and the original ceiling is still here which we also uncovered. There was carpet in here before and we uncovered some beautiful circle tile flooring after we renovated which was a nice surprise. What we mostly changed was the restaurant. The front area and the sides going all the way back were booths and that was huge for the owners at the time."
Neighborly: What made you decide to renovate the space and change it up after so many years?
Julie: “During COVID-19, we needed to determine if the restaurant was needed or not. We could not have people dining in. We had no idea if what brought people in was the restaurant and then they would purchase a chocolate or caramel to go or if each customer came for the candy and decided to dine in after. It was probably the best decision we made as a business because by removing the booths, it
opened up the space more and allowed us to produce more chocolate in the back rooms.”
Neighborly: Who all makes up the Costa’s team?
Julie: “During the summer, it is my husband and I and three other people but during the Christmas season, we have around 30 employees. Some are part-time, and some are high schoolers so around 10 in a shift but right now, we have four ladies in the back room wrapping candy, we have two employees at the chocolate tempering machines, and we have a front of house employee and then my husband and I so about ten to twelve at a time. This is our bread-and-butter time!”
Neighborly: What does your chocolate machines and back room look like?
Julie: “In the back we have large chocolate tanks that melt the chocolate. When melted, it holds 50 pounds of chocolate, then we have two tempering machines, and a station for hand-wrapping each truffle."
Neighborly: Describe a typical day in the life for you and your husband at Costa’s Candies?
Julie: “Each morning, I come in an hour before everyone else and get the chocolate going since it takes an hour to start up, and then others come in after me to temper it. But most days, I run the day to day, I manage people, schedules, placing orders and answering the phone. I am also part of the cutting and dipping of the chocolates. As for my husband, Grant, he makes all the candies at night.”
Neighborly: What is your favorite candy or chocolate to make?
Julie: “I actually do not make the chocolate and caramels anymore, that is all my husband. I like making barks and experiencing with new flavors.”
Neighborly: What is your least favorite to make?
Julie: “I wouldn't say there is one we don’t like making more than the other, but some are very fiddly and time-consuming to make. If I could pick one, I would say our s'mores! We make the marshmallows here, so can you imagine working with marshmallows and having your hands stick to everything? But then we torch it and toast it a little bit. Then we put graham crackers on it, but you cannot have a stick marshmallow on your hands, so it’s a process. Then we dip it so it’s not the favorite to make.”
Neighborly: Has a customer or family member ever asked you to make a new flavor of candy or a unique chocolate combination?
Julie: “I don't know, our kids have suggested a couple flavors. Two years ago, my son wanted to add a Root Beer Cream and today it sells well and tastes really good too! Our kids are getting older too so they are experimenting with some of our candies. We tried some chocolates with rice crispy so we are always trying new things and they enjoy that a lot.”
Neighborly: What is the top-selling item?
Julie: “Our plain butter caramels. They are always our biggest sellers each year. I am not sure if it’s because they are so popular during Christmas time or if it’s just the caramels, but we have chocolate-dipped ones, sea salt, and some with pecans to make a turtle. Everyone has their favorites, if we try to get rid of a candy, people will say something or notice. The original candy was caramels and buttercreams and then it expanded into toffees and truffles.”
Neighborly: Who taught you how to run and operate Costa’s?
Julie: “The previous owner stayed on and taught us everything and provided all the recipes too. Their family ran it for 90 years, three generations, all starting with George’s Candy Kitchen. Then Costa’s son Ted took it over, it wasn't his thing so then we took over in 2009, so 15 years now.”
Neighborly: What keeps you going every day?
Julie: “When I talk to people over the phone I can recognize their voice every year. I will tell the person over the phone, ‘i know him’. Though I don't personally know him, I say I do. That keeps me going. I talk to people every year but can remember during the busy season. Days get really long but I love the connections.”
Neighborly: What makes each candy so special?
Julie: “Each caramel and chocolate is made by hand and each one is cut and dipped by hand. By Christmas time we run these machines 5-6 days a week 6-8 hours a day. We have a large hot kettle that has been here for over 100 years where we cook the caramel. Then we pour it out onto this large table with sidebars and it sets and cools overnight. Then we have a cutter that stores it and in the morning we cut each one.”
Neighborly: What do you think has made Costa’s so successful over the past 100+ years?
Julie: “It is the relationships! The specialness of handmade candy and we have been in this location all 105 years. Just getting to know the customers and building those relationships is definitely what has made it so special. People who have been receiving our candy for two or three generations of their family. It is a tradition. For example, this weekend I helped a lady who came in because her brother used to buy but passed away so she was trying to carry on the tradition. It’s families like that make every day special.”
