From Our Editors
Like the artisans of old, David Dattalo’s family has crafted confections for several generations. It began with his great-uncle, who worked at Mars and helped develop the 3 Musketeers bar, and made its way down the family tree with the opening of The Fudge Pot in 1963. Now, almost 60 years later, the Fudge Pot staffs fourth-generation chocolatiers who create fudges and candies on location so that customers can take a peek at their meticulous artistry. Dattalo affirms that all recipes are from his family, but that the butter english toffee is his own creation. After a year of trial-and-error taste tests, “I probably would’ve gotten disgusted and just quit,” Dattalo laughs, “but when [the toffee] came out [right] it tasted so good I had to stick with it.”
The golden toffees occupy a section of the succulent store display, which also houses molded chocolates in the shapes of sports mascots, animals, and automobiles. Dattalo estimates that the store stocks about 1,000 different molds, and his team of chefs can customize orders as well. They also craft 10 styles of fudge, the Pot’s specialty, in flavors such as chocolate rum walnut, and dip fresh strawberries in decadent chocolate.