Cindy Brehmer, the creator and proprietor of Brehmer’s Candies, has been making candy since she was a teenager. Her toffee recipe was handed down from her mother, others extracted from her cookbooks and modified. Some of that tweaking still goes on, always in pursuit of a better taste or texture. She began making truffles for Christmas gifts over 30 years ago, and with continuous refinements to create the beautiful and luscious truffles available today. The result of all this are award-winning truffles and candies. Cindy uses only natural ingredients, including fresh cream & butter, real raspberries, fresh oranges, and natural extracts, because she learned the importance of the real thing to optimize flavor while getting her biochemistry degree. She’ll get into the chemistry of chocolate and flavors with very little provocation, so unless you want a lecture, don’t get her started.

Brehmer’s Candies opened its doors (virtually speaking) in May of 2007.  While the business office is in Brisbane, California (between San Francisco and South San Francisco), all the kitchen work happens at 216 California Drive in Burlingame, California.  We share a kitchen with Butterfly Cakes.