The Mountain® Bar was first put on the market by Brown & Haley in about 1915 as the "Mount Tacoma Bar". [who knew?] The bar had a fondant vanilla center as would be found in hand-dipped chocolate of the period. Sitting before individual warm chocolate pots, the dippers would make a puddle of tempered chocolate mixed with freshly ground peanuts and after rolling the center a little bit more against their aproned bosoms, would take a scoop of the tempered mix, forcing the center into the scoopful of the mixture. Then, with the heel of the hand, the bottom would be smoothed off and deposited on a waxed card. After the bar was made, it was put in a blue, hand-folded box which had a picture of Mount Tacoma (now Mt. Rainier) on it. Today our state of the art machinery turns out 592 Mountain® Bars per minute under the strictest sanitary conditions.By 1923 the name of the bar had changed to just plain "Mountain®" due to the fact that its sales were beginning to spread into regions beyond Tacoma and the name "Mount Tacoma" conflicted with Seattle's name for the Mountain® (Rainier) which was beginning to gain ascendancy.
A Northwest Favorite
When World War II arrived, Brown & Haley was making as many as 25 different candy bars. 
With a shortage of sugar, the company decided to concentrate all of its efforts behind the production and marketing of its leading candy bar, the Mountain® Bar. This had the effect of establishing the brand as a regional favorite. Shortly after that, when Fred Haley became Sales Manager, the company decided to change the name of one of its brands from Cherry Bounce to Cherry Mountain® Bar in order to capitalize on the brand's strength. In 1974, Brown & Haley introduced the Peanut Butter Mountain® Bar.
From: Brown & Haley
No comments:
Post a Comment