Fudge Shop

Fudge Shop
Cape Cod "Chocolate House" Fudge: Original, Authentic, Delicious

Due to the growth of our wholesale operation and other business lines, and the limited space in our current facility, the space formerly used for our fudge and brittle production, gift package assembly and retail operation (‘Company Store & Tasting Room’) has been absorb for other uses.  We have been actively exploring other options but have yet to find a suitable solution.  As a result, our fudge will not be available until additional space is secured.   

PLEASE BE AWARE - Our offices will remain open and our production of specialty panned chocolate confections (Bog Beans®, Bangor Blues® and JaMocha Beans®) will not be affected!  These products remain available for order online and available, as always, at the many fine retailers carrying our products.

At the base of the Sagamore Bridge, just across the canal on Cape Cod, is the place that generations have come to know as the 'Chocolate House'. The history of fudge in America closely parallels the history of the Chocolate House. In the 19th Century an Italian family with ties to Genoa’s famous chocolatiers, emigrated to the Boston area, and began making chocolates and other confections for the crowds who fled the city on weekends for the cool waters of the Charles River. Soon the family had their own chocolate ‘house’ and a reputation for special treats, including that newfangled sweet called ‘fudge’. As the highways came and neighborhoods changed, the family moved their business to its present location on Cape Cod, occupying a prominent position just across the Sagamore Bridge, and offering visitors their first – never their last, ‘taste of the Cape’. Today it is not uncommon for the Chocolate House – now known as the 'Cape Cod Specialty Foods - Company Store and Tasting Room', to greet the grandchildren of the Chocolate House’s first customers, and to assure them that, “Yes, we still make the fudge the old-fashioned way: using antique, hammered copper pots, all-natural ingredients, and stirring and stirring with large hickory oars.”
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