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Show Candy made for bake sale led to start of a new store A little more than 16 years ago in Gettysburg. S D.. Marie Cavanaugh made a batch of candy for a church bake sale. The candy was so good that others wanted her recipe. Soon she was teaching the ladies how to make and dip chocolates. As the holiday season for chocolates arrived, people in the Gettysburg area urged Mrs. Cavanaugh to go into the candy-makin- g business. However, she was a little timid about going to the bank and asking for a loan to set up the business. But when she did muster the courage, the banker not only granted her the loan, but became the first customer. He placed an order for 200 pounds. From this modest start in their farm house where they had lots of fresh, rich cream and time to experiment with recipes, she perfected her chocolates and candies. In 1972, the Cavanaughs, Marie and her husband, George, and their four daughters and one son, moved from South Dakota to Bountiful. And with them came Mrs. Cavanaughs candy kitchen, and shes opening up a new store in the Richards Street Marketplace at Crossroads Plaza. The Cavanaughs still carry out the art of g their chocolates and the 12 women employees work only the hours they want to, and they keep track of their own time. To Mrs. Cavanaugh quality is a must, and in the chocolates she uses only the best of ingredients. hand-dippin- The lowly spud became king at this new fast foods shop 1980 3, Aug. Sunday. Laky Salt The 3-f- George and Marie Cavanaugh, back center, work with some of their employees in preparing Having a perfect baked potato is great, but before now it was certainly not something to build a reputation on for being different. The potato has been baked, fried, mashed, hashed, gratineed and generally desecrated, so turning it into a gourmets delight was somewhat of a feat. But thats what Tater Junction did. They took a potato and specifically an Idaho potato. An Idaho spud is "fluffier, whiter and generally tastier than potatoes from other states, Tater Junction founders discovered. And then they scrubbed the talers until they looked like they have been grown in a test tube, rather than in the ground. And then they spread a light coating of pure vegetable oil on the skin of the potato and baked it at 400 degrees. The result was the beginnings of a different and delightful fast food treat. hand-dipp- ed chocolates. Next came the toppings. Tater Junction offers 18 different toppings on their potatoes, ranging from beef Stroganoff to caviar to an avocado curry. But baking the potato was something that required some thought. Microwave was not the answer. It was fast, but did nothing for the potato. The right answer to the baking of the potato was found to be with a convection oven. Convection ovens have a fan that circulates the heat and by so doing cooks more evenly and quickly. The first Tater Junction opened in March 1978 in Marietta, Ga., followed by another one in September 1978 in Plantation, Fla. The opening of the Florida store created more than 1,000 reqests for franchises. The first Tater Junction franchise opened in Phoenix, Ariz in the following April. A Tater Junction is now opening at the Crossroads Plaza and another will open in the Ogden City Mall this October. |
