Winan’s Chocolates cures the campus sweet tooth
Published: Friday, September 27, 2013
Updated: Friday, September 27, 2013 01:09
Miami students are in for a sweet treat with the arrival of Winan’s Chocolates to the new Maplestreet Station’s Patisserie
The chocolates are currently for sale in the newly opened Patissere, one of the dining locations at Maplestreet Station, selling for $3.95 per box, consisting of six handpicked chocolates. There are over 15 choices, including salted caramels, chocolate covered Oreos, butter creams and Miss Clara’s, a pecan toffee named after their maker.
Winan’s Chocolates made its way to campus through the many connections that the family has to Miami University, according to Laurie Winan, part owner of Winan’s Chocolates alongside her husband Joe. Max Winan, the original founder of the chocolate company, had three of his children graduate from Miami: Laurie in 1979, Andy in 1983 and Tim Winan in 1985. His wife is also a Miami University alumna. Max and his brother Dick, whose daughter is also a 1986 Miami graduate, originally opened their chocolate shop in 1961 in Piqua, Ohio.
When the Patisserie was in earlier stages, Ginger Miller, the executive manager of bakery production, said she knew she wanted to include chocolates. However, with the difficult nature of dealing with chocolate and the large amount of time it takes to make, Miller said she knew that bringing in chocolates would be much more reasonable.
“Making chocolates in shop was too much,” Miller said “And we knew of Winan’s Chocolate because they were alums.”
Miller said she also liked the fact that Winan’s Chocolates are all locally made and sold.
Winan’s Chocolates also aims to provide a high quality of product.
“After 52 years in the business, there has been no change in recipe,” Laurie said. “They are made from all natural, never frozen, high quality chocolate in small batches to ensure the best product.”
All chocolates are made by Clara, a candy maker who has worked with the company for over 40 years, who trained alongside Max Winan, according to Laurie.
Students have already taken a liking to the chocolates.
“They were so good,” first-year Annie Lynch said. “You can tell that it’s high quality and it’s not fake chocolate.”
According to Miller, within the first week, the Patisserie already had to order in more chocolates due to the high demand for the treat.
With the partnership, Miller said she hopes to bring a more diverse eating experience to the campus.
“I hope to give the students a more sophisticated option for dessert,” Miller said.
Winan said she is also looking to grow with the expansion to Miami.
“We hope to get the products known to students and faculty,” Winan said. “We also hope that we can help students leave Miami with fond memories of the chocolates and that in the future they’ll order more.”