French-inspired and small-batch, Santa Ana Sweets makes hand-dipped, chocolate-covered salted caramels. Owner and Chef Rick Boxeth creates “velvety smooth” caramels blanketed in dark chocolate and finished with sea salt, all without artificial additives or preservatives.
What inspired you to get into foodservice?
“I took an ROP class in High School called ‘Chefs of the World’ We participated in a Gala in Los Angeles and I dropped the lasagna. The Chef was yelling, my teacher was telling him to stop yelling at me, and suddenly there was silence. We all looked at each other and we figured out a game plan. The intensity of the situation had me hooked.”
What do you love about your business?
“What I love about my business is the stories that I hear from our customers and gift recipients, and I love that Santa Ana Sweets has become a means to give back to our community.”
What’s the most interesting/coolest thing that’s happened to Santa Ana Sweets?
“Getting into Hudson News at the John Wayne Airport was a 7 month process and required City Council approval. During that process, I received an email from Jessie Lopez, Mayor Pro Tem of Santa Ana. She loved our caramels and presented us with a Certificate of Recognition at the City Hall.”
What was the biggest business challenge you overcame?
“Creating our packaging was dificult as everyone has an opinion. Even my company name was questioned. In the end, I had to make a decision and stand behind it.
What Cambro products help make your business work?
“I love my hot boxes (in my case, cold boxes) as they keep my caramels at the perfect temperature. At events, I cut my caramels inside the box and use the door as a wind break so my candy cups don’t blow away. I also love the wheels that alow me to travel over grass, dirt, curbs, speed bumps, electrical cords, you name it.”
