VICTORIAN SWEETS: Exoticism & Agrarianism in Local Confectionery
November 21 / December 5 / December 17 5:30pm - 8:00pm Using
19th-century advertisements, photos, packaging, and broadsides from
THE LIBRARY COMPANY OF PHILADELPHIA’s rich collections, experts from
The Franklin Fountain & Shane Confectionery will explore the written &
visual culture of the 19th-century confectionery trades. The first
session will reflect on 18th and 19th-century ice cream culture, such
as “pleasure gardens,” local cream, and exotic flavors offered
right here in PHILADELPHIA. In the second session, participants will
examine a range of 19th-century chocolate recipes and advertisements
made for urban consumers that tout far-flung origins while trumpeting
pastoral manufacturing. The final session will look at the inherent
tensions expressed in local confectionery and the global sugar trade.
Each session will be followed by a dessert reception. About The
Franklin Foundation Owned and operated by brothers Eric & Ryan Berley,
The Franklin Fountain was founded in 2004, but is an authentic
re-creation of an American ice cream parlor and soda fountain, circa
1915. Ice cream made on-premises is scooped and served in cones,
sundaes and floated upon ice cream sodas drawn from a 1904 bronze &
onyx soda fountain. Hot fudge, caramel, and other toppings are made
using fresh, local, fair trade ingredients. Soda jerks are dressed in
period attire, serving customers an authentic early 1900s experience
in a historic building with ornate tin ceilings, marble counters, and
mosaic penny tile floors. About Shane Confectionary Shane
Confectionery is the oldest continuously operating confectionery in
the United States, with candy made on site since 1863. The Shane
family took over the business in 1911, installing elaborately carved
woodwork, stained glass and curved windows to showcase the chocolates
and confections crafted in the kitchens above. In 2010, the business
transitioned to brothers Eric & Ryan Berley, owners of the nearby
Franklin Fountain, who embarked on a meticulous restoration of the
building and business. Candies and bean-to-bar chocolate continue to
be made on-site, with an emphasis on natural, locally-sourced, fair
trade ingredients, seasonal specialties, and old-fashioned quality.
About the Instructors Eric Berley, co-owner of The Franklin Fountain
and Shane Confectionery, dubs himself a “Confectionery Imagineer.”
He develops the Franklin Ice Cream products, including a "Forgotten
Flavors" line of historically inspired ice cream, and acts as a
Quality Officer; raising the standards for staff and guests at every
opportunity. Eric is a born salesman and an extrovert with an
educational background in philosophy. From his tour guide experience
at Historic Christ Church, he saw an opportunity to story-tell through
food & confectionery. Eric believes the retail experience has the
capacity to act as an educational venue and living museum. Ryan Berley
is a Media native who graduated from Washington & Jefferson College
with a dual degree in History and Entrepreneurship. In 2004, Ryan and
his brother Eric opened The Franklin Fountain, which has received
international acclaim. In 2011, the Berley Brothers purchased and
preserved Shane Confectionery, the oldest candy shop in America, and
continue to hand-craft SWEETS ONSITE IN THE OLD WORLD TRADITION. They
have been featured in Smithsonian Magazine, The New York Times, Food &
Wine and received preservation awards for their work. Ryan has curated
and lectured on craftsmanship, history, base-ball, and confectionery
at local and international institutions. Since 2015, Ryan has been a
board member of the Rose Valley Museum & Historical Society, where he
is Curator of the Rose Valley Museum, recently opened in the Fall of
2017. Kevin Paschall is the head chocolate maker at Shane
Confectionery. He created the full line of bean-to-bar chocolate
offerings at Shane Confectionery and developed the
historically-inspired chocolate menu at Shane's Chocolate Cafe. He has
been featured on ABC, Food Network, and Travel Channel. To pay
by check contact Clarissa Lowry, Program & Events Coordinator, at
clowry@librarycompany.org or 215-546-3181, ext. 130. For more
information about the SEMINAR SERIES, contact Will Fenton, Director of
Scholarly Innovation, at wfenton@librarycompany.org or 215-546-3181,
ext. 119.
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19/12/2019 Last update