When somebody asks why we call one of our chocolates Victoria Cream, I can point right outside the shop. Ferndale has a way of keeping its history in plain sight, from the ornate buildings along Main Street to the homes that give the town its Victorian character. The name is not a marketing invention. It belongs to the place where we make the candy.
Ferndale was founded in 1852, and the dairy industry helped the town prosper. That prosperity showed up in the buildings people still come to see, with their elaborate woodwork and old-fashioned details. Our shop is part of a town where the past is not sealed away in a museum. It is part of the walk to work, the trip down Main Street, and the conversations we have across the candy case.
The Victoria Cream carries that same connection in its flavor. We start with our handmade opera cream base, add finely chopped walnuts and a touch of brandy, and dip the center in milk or dark chocolate. The walnut gives it a gentle, earthy crunch, while the brandy brings a warm note that stays in the background rather than taking over. The chocolate shell gives the soft center a clean finish.
What I like about this piece is that it does not try to be ordinary. It is not a plain vanilla cream with a different name, and it is not just a walnut candy with chocolate around it. The combination has its own character. The cream is smooth, the walnut adds texture, and the brandy ties the two together with a little warmth. It is the sort of piece that rewards taking a moment with it instead of eating it in one bite while reaching for the next one.
We have made candy in Ferndale for nearly five decades, so a local name carries some responsibility. This piece should taste like it belongs here, a little old-fashioned, a little distinctive, and made with enough patience to let the ingredients speak for themselves. You can find the Victoria Cream in milk or dark chocolate, or ask for one the next time you are looking over the case. It is a small piece of Ferndale's Victorian character, made in chocolate.