When most of us are counting sheep, or anxiously awaiting the tooth fairy, there is someone heading in to work so we can satisfy our sweet tooth. It’s the Farr’s Candy Company employee, who goes in at 11 p.m. to hand-dip the goodies. That’s been happening for 100 years.
Ray Farr started the company in 1911. In those days, you could not buy ice cream in the store, so Ray opened a confectionary store on Broadway. With the growth of the business, the company moved to their D St. location in 1936. Farr contracted with Joe Albertson of Albertson’s grocery stores to supply ice cream. In 1943 Ray Farr passed away, leaving the company to his wife. His son-in-law, Bill Call, had just finished dental school, but jumped in to keep the company churning. So instead of becoming a dentist, “He became the dentist’s best friend,” says his son, Kevin Call. Kevin grew up in the business saying, “I was born in the freezer.” Even though his father advised him to go to dental school, Kevin came into the business full time in 1977. He now runs the company with his son, Bill. Kevin and Bill divide the responsibilities. Kevin is in charge of production and Bill, distribution. If you were counting, that is four generations in the family business.
This past year saw another move into a larger facility at 250 S. Blvd. The new building is four times the size of the D St. location. The move allowed Farr’s to buy another freezer and increase ice cream production from 1,000 gallons a day, to 2,000 and those gallons come in 45 different flavors.
In addition to the ice cream Farr’s creates 200 boxes of candy a day ranging from cherry cordials, to Peanut Cluster to the Mallow Nut. “We believe strongly in staying local,” says Kevin. To get that “Farr better quality,” the company uses local ingredients as much as they can. So of course when it was introduced, the Huckleberry cordial soon became a popular treat. Every product is made from scratch and hand dipped and the 18 employees are dedicated to that “Farr better quality.” “They are really good folks” says Kevin. One of those good folks has been working for Farr’s for 50 years and others aren’t far behind him in longevity. Employees have been there so long, that some of them have family members who also create the sweets. Farr’s is truly a family business. “I wouldn’t want to do anything else” says Kevin.
Nine trucks not only distribute the handmade goodies Farr’s produces, those trucks travel hundreds of miles from Jackson to Burley and all around the region to distribute national brand candy and ice creams like Ben & Jerry’s and Kemps. And if you are in a Maverick store in Phoenix you will most likely see the Huckleberry cordial since Farr’s has a contract with Maverick stores to provide their homemade treats. “We have really good customers that work well with us” says Kevin. The famous square ice cream cones at the Rainey Creek Store are Farr’s ice cream and that partnership often consumes 1,000 gallons a weekend.
Trends change, but there is one thing that remains the same, our love for ice cream. “Idaho Falls is families, it’s ice cream,” says Kevin. Tracking into the future though, Farr’s is working on a new candy bar called the Yellowstone Moose Bar. My source told me that it may be a divinity bar with peanuts and chocolate chips. Due out in a few months, it’s currently in research and development. Now that’s a job I’d like, can I join the family? I have my dentist on speed dial.