Where To Buy Waggoner Chocolates
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The eldest of eight children, Harry Alfred London quit school in the fourth grade to help support his family as a steel worker for a company that would later become Republic Steel Corporation. As a young man, Harry moved from the family home in Reynoldsville, Pennsylvania to work in the mill, but in his spare time, continued his father, Gilbert's tradition of making handcrafted chocolates as Christmas gifts, using the London family recipes that had been handed down from generations, stretching back to European roots.
Harry's chocolates were so well received by family and friends that, at the urging of his father, the ambitious 22 year old quit his job at the mill and began today, decades later, a humble chocolate business in the basement of his Canton, Ohio home in 1922. In addition to possessing the skills of a master chocolatier, Harry also began building his own equipment to aide in the process of making his confection masterpieces. Some of his equipment is still in working order.
Today, Waggoner Chocolates produces more than 100 varieties of bulk and individually wrapped chocolates and seasonal confections. We sell to customers in all 50 United States, China, Europe and Canada. Our chocolates are made with the freshest, finest ingredients from around the world. At Waggoner Chocolates, we continue our timeless devotion to the worlds most distinguished chocolate connoisseurs by providing quality chocolates and confections that will be cherished for generations to come. We believe in tradition and providing our customers with products and packaging that will be remembered, just as Harry London did nearly 10 decades ago. At Waggoner Chocolates, we truly enjoy and take pleasure in providing customers around the world with the only true \"Gift of Chocolate.\"
Waggoner Chocolates invites you to sample the collection of fine chocolates manufactured with the freshest and finest ingredients from around the world. Creating lasting impressions...the original family confectionery heritage dates back to 1922. They stand behind their reputation for manufacturing fresh premium chocolates and confections. Gourmet chocolates, gift boxed chocolates, gift baskets, wrapped chocolates in over 50 flavors, nuts pralinated nuts, and buckechecked available.
\"Rotisserie,\" as in Rotisserie League Baseball, seems an especially peculiar buzzword in a sport that has its share. The reference is not to barbecuing, but to a New York restaurant, La Rotisserie Francaise, where Daniel Okrent, a writer and editorial consultant, introduced a statistical baseball game to a group of friends at their monthly luncheon. The concept was born out of Mr. Okrent's \"offseason antsiness,\" as he awaited the 1980 major league campaign.The restaurant has long since gone out of business, but the league plays on with seven of its 10 original members, as do numerous other leagues that either use the Rotisserie rules or some variation of its thriving fantasy-baseball concept. Although Rotisserie's originators trademarked the name in 1986, Glen Waggoner, a founding father, says that the business rewards have always been secondary to him and his fellow pioneers, who are \"all still working stiffs primarily writers and journalists. Waggoner is a contributing editor at Esquire, as well as a freelancer. A prime concern now, as it was 11 years ago, is to win the pennant and get doused with Yoo-Hoo, a bottled chocolate drink once endorsed by Yogi Berra that Okrent says has \"a certain comic rightness.\" From the beginning, the approach has been one of \"relentless whimsy,\" Waggoner says. \"We've avoided going off the deep end in terms of stat worship, while understanding that the same things that turned us on when we were nine years old about ERA [earned-run average], home runs, and batting average still turn us on. It's a fine line we walk.\" Thanks partly to Rotisserie's media connections, the game almost immediately gained wide exposure. \"Within a year there was a Rotisserie game in every major-league press box,\" says Okrent, who fanned the flames of acceptance when he wrote a story on Rotisserie for a national sports magazine. 59ce067264
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