When Vicente Sconza opened a candy kitchen in the San Francisco Bay Area in 1939 as an Italian immigrant he was living the sweetest life possible. 

 He had no idea that his American dream would take his small company all the way a plant that was once home to Hershey’s – the pinnacle of the American candy market and the dominant force in the confectionary world. 

Since 2008 the artisan candy-maker has made Oakdale the base of its operations after Hershey ceased operations and moved its manufacturing to a plant in Mexico, creating a golden opportunity for what had always been an Oakland based outfit that was quickly outgrowing its digs. 

With the single move, Sconza was able to both increase space for production and distribution of confectionary treats that include Jordan almonds, chocolate-covered nuts and fruits, Boston baked beans, hard candies, toffee nuts, jawbreakers and other bulk items. 

The company employs more than 100 people. 

 And its profile is growing. 

In 2012 Adam Gertler of The Food Network’s “Kid in a Candy Store” program toured the Oakdale facility to see how things like Lemoncello Almonds and “bruiser” jawbreakers are made and helped showcase the family business to viewers around the world. With almonds aplenty in Oakdale, Sconza long ago perfected the Jordan almond but has just recently been toying with other mouth-watering flavors and unique variations like candy-coated sunflower seeds. It’s agriculture blended with everybody’s favorite food group – sugar – with fun bright flavors and done so right in your own backyard. 

Today the company is ran by James Sconza – the son of original owners Vincent and Mary Sconza – and his two children, Janet Sconza Angers, who handles the role of vice president of customer relations, and Ron Sconza, who serves as the vice president of operations. Greg Carter – who married James Sconza’s other daughter – is in charge of the company’s marketing and sales. 

The 500,000-square-foot plant also does contract manufacturing. The plant’s production capability has not been made public, but the Oakland facility that they left could churn out 100,000 pounds a day or upwards of 15 million pounds a year. The Oakdale move was expected to be able to increase that.