the history of Littlejohn's Candies

history

Littlejohn’s Candies was founded in the 1920’s by Mr. and Mrs. Littlejohn in the the Los Angeles area. Based on the core principle that fresh high quality ingredients crafts quality candy Littlejohn’s Candies was a huge success. After 20 years of successfully catering to the crowds of LA they moved the store front and kitchen to the World Famous Farmers Market in 1946. Well-known for their mouth-watering English Toffee, they named the new location “Littlejohn’s English Toffee House”. While the store has changed ownership over the years, the foundation that Mr. and Mrs. Littlejohn crafted is still in place today; in fact, the kitchen and store front are still the way they were in 1946 and our standards for high quality ingredients are still the priority.

Mr. and Mrs. Littlejohn passed these traditions down to Bill Bishop, who continued to craft candy in the time-honored tradition of small batches and fresh ingredients. Bill, coming from a family of candy makers, had apprenticed with his father in his early years, before furthering his skills and craftsmanship while working for the Littlejohn’s family.

As a teenager Michael Graves, the current owner, apprenticed with Bill to begin the next generation of candy makers. After years of learning his craft through hands-on training, Michael continued his education by attending the Pulakos School for Candy Making in Hershey Pennsylvania. With more than 25 years of making candy at Littlejohn’s, Michael has been unwavering in the quality and consistency of each batch of candy. He continues the tradition of hand-stirring over open flames in small batches, working each batch to perfection on marble tables and using only the freshest natural ingredients to create mouth-watering Fudge, English Toffee, Carmeland much more.