**Massachusetts Grandmother Revives Iconic Sky Bar Through Family and Community Support**
Louisa Mawhinney, a 70-year-old grandmother from Massachusetts, has successfully resurrected an iconic chocolate bar, the Sky Bar, which had been teetering on the brink of extinction. Her journey has unfolded through a combination of calculated risks, fervent community backing, and a bit of serendipity.
The Sky Bar, originally crafted in 1938, features four compartments filled with peanut, caramel, vanilla, and fudge. Mawhinney first encountered the bar while managing Duck Soup, a beloved neighbourhood general store she took over in 2014. After the original owners retired, she felt compelled to keep the store alive, ensuring it did not vanish from the community. Sky Bars quickly became a favourite offering amongst her customers.
However, in 2018, the closure of the New England Confectionary Company (NECCO) put the future of the Sky Bar in jeopardy. After her customers alerted her to the situation, Mawhinney learned through news reports that the company was auctioning off the rights to the bar, with no bids placed. Seizing the opportunity, she decided to take a chance and participated in the auction. Remarkably, when a power outage disrupted the planned in-person auction, it was moved online, allowing her to place her bid and ultimately win the rights to this nostalgic confection.
With ownership now in hand, Mawhinney faced an unexpected dilemma: how to actually produce the Sky Bar. Thankfully, many former employees from NECCO expressed their enthusiasm for her venture and offered valuable assistance. Jeff Green, NECCO’s Vice President of Research and Quality, played a crucial role in helping her establish a manufacturing facility right next door to Duck Soup, which had conveniently become available.
By autumn of 2019, the production of Sky Bars was underway. Mawhinney relished the adventure, stating that bringing the bar back to life was a “fantastic experience.” In addition to acquiring the bar’s name and packaging, she received recipes dating back to its inception and a wealth of sales history. Experimenting with the original recipes, she believed the reimagined caramel – reminiscent of the traditional English toffee – stood out as particularly exceptional.
Mawhinney oversees daily operations with her five dedicated employees, including her son Frank, who serves as both the production manager and the manager of Duck Soup. They have custom-built machinery for manufacturing Sky Bars, making the team uniquely qualified in its operation. Currently, they produce approximately 1.5 million bars annually and are set to expand their reach through a new national account.
The Sky Bar project is more than just a business for Mawhinney; it is intertwined with her family and community. She has received countless comments from locals expressing the emotional connection they have with the sweet treat, stating, “I need to put it together in a book. It’s so beautiful.” Her passion for preserving these local icons stems from her desire to maintain the community’s heritage.
The factory is designed to be transparent, with large glass walls allowing passers-by to witness the candy-making process. Mawhinney finds joy in observing children, who had never experienced the Sky Bar, marvel at the production. She aspires to inspire younger generations to pursue their dreams, emphasising that even “crazy ideas” are worth exploring if approached with careful consideration.
The revival of Sky Bar stands as a testament to Mawhinney’s determination and the close-knit relationships she has fostered both at Duck Soup and the confectionery. For her, the spirit of the business is fundamentally about community, encapsulating a shared experience that binds locals together through cherished memories and nostalgia.
Mawhinney’s journey offers a revitalising perspective on how a little entrepreneurial spirit, combined with the backing of a community, can breathe life into beloved traditions.