Dinstuhl’s Fine Candy Company President and co-owner Rebecca Dinstuhl got a fittingly sweet start in life. Her grandparents founded Saxon’s Candy Company, making sweet treats for Alabama roadside restaurants and candy shops in the 1950s and 60s. A Memphis tradition for over 120 years, the Dinstuhl’s business model is different, but the legacy is closely tied.
“Candy is important in our memories and traditions — the mints you have at your wedding and then your baby shower, the chocolate Santa in your stocking, and the bunny in your Easter basket,” says Rebecca. Learn more about the FACE behind Dinstuhl’s: Rebecca Dinstuhl!
As President and co-owner of Dinstuhl’s Fine Candy Company, Rebecca oversees five retail stores, production, manufacturing, sales, and marketing. “We have very capable people managing those areas, but I’m the conductor that helps orchestrate everything,” she says. Image: Keith Renard
Where do you fit in the Dinstuhl family tree, and what led you to join the business?
I met Gary Dinstuhl at a candy convention. When we married, I moved to Memphis and transferred to the University of Memphis (then Memphis State). I worked for Dinstuhl’s until Gary and I went our separate ways. I then left the candy industry and worked in hospitality for about 20 years.
In 2005, I rejoined the company when Larry and Judy Moss purchased Dinstuhl’s, hoping to continue the same strong traditions.
About three years ago, I began purchasing the company back from Larry and Judy, which was the hope from the beginning. Today, we are all partners. Their daughter, Marissa Magdovitz, also owns a portion of the business and is our Director of Operations. My son Andrew is in the kitchen as a fifth-generation candy maker. Together, they are the future of the company.
Why did you want to come back to Dinstuhl’s? What attracted you to being part of the family legacy?
After college, Andrew returned to Memphis and began working for Dinstuhl’s. He fell in love with the business. He stayed through the transition of ownership to the Mosses. When Larry and Judy contacted me to gauge my interest in returning to manage it, I talked to Andrew first. He said, “Mom, I love this business.” I thought, If I can help save a 100-year-old company and continue it for the fifth generation and beyond, that’s a worthy effort. I left the hospitality industry, rejoined Dinstuhl’s, and never looked back!
Dinstuhl’s isn’t just a company. It has a wealth of tradition, emotions, and family legacy. “I feel honored. And I feel a great responsibility to keep it as people remember it, yet as we move into the future, help it become more progressive,” Rebecca says. Image: Rebecca Dinstuhl
What do you find most rewarding about your job?
The people I work with daily and the customers that walk in the door. Our staff is a part of Dinstuhl’s legacy — many of them have been here for over 30 years.
I enjoy our customers, whether they are purchasing something special for someone else or getting a treat for themselves. I love to hear their stories about an event or occasion that has impacted them.
Sometimes, they’ll share stories from years ago. Occasionally, I’ll get items in the mail that someone found in their attic. For example, someone found a very old Dinstuhl’s sugar egg in their aunt’s attic and sent it to us. We’ve also got an antique Valentine’s box that someone’s grandmother saved. Sweet stories like that make my day.
Why do you think Dinstuhl’s Fine Candy stands the test of time?
Three reasons: the quality of our products, the people who work here, and the customer service we offer. I think those three things are what we stand on, and as long as we adhere to them, we will always be successful.
“Not everyone likes everything, and that’s ok. That’s why we make over 200 different kinds of candy,” says Rebecca. “Sometimes, my son asks if we can reduce some items and streamline a bit. But about the time we decide to discontinue lemon creams, that’s when a customer tells us it’s their favorite candy!” Image: Rebecca Dinstuhl
What are your goals for the future?
We’re hoping to grow, but gradually. Dinstuhl’s isn’t a company we want to franchise. We plan to advance by updating our products. For example, we’ve added sea salt caramels, a popular new trend. We don’t add products often, so when we do, we want to be sure it’s something people will enjoy for a long time.
We are also expanding our wholesale division. We plan to purchase the building next door to our candy kitchen, allowing us more packaging, office, and warehouse space.
We sell throughout the country online, but having retail stores outside of Memphis isn’t in our immediate plans. We want to make sure we can take care of the business we have right here. Our products are made fresh; branching too far away from Memphis would be very challenging. I’m going to leave that to Marissa and Drew!
Being in business for 120 years is quite an accomplishment! Rebecca is pictured here at the opening of the Collierville storefront. Image: Rebecca Dinstuhl
What are some of your favorite Dinstuhl’s treats?
It changes depending on the season! But my go-to, all-time favorite is our chocolate fudge covered in dark chocolate. (SB note: We can attest that it’s scrumptious!) We are very proud that our chocolate fudge has been ranked number one in America by Cooking with Paula Deen.
Our cashew crunch is hard to beat and available year-round. In winter, I like our marzipan cream and dark chocolate-covered orange peel. In the spring, it’s hard to pass up our chocolate-covered strawberries. We’ve added chocolate-covered fresh grapes and pineapple, too. The grapes are unique; you pop them in your mouth and get a burst of flavor. So yummy!
Rebecca and her husband, Charles, love to eat out, go to the movies, and travel with the Tigers. They are avid University of Memphis football and basketball fans. Image: David C. Minkin
Do you sell products outside your five storefront locations?
We do! Those are our wholesale accounts. One of our most prominent is Graceland; we have an Elvis Presley Enterprises product license. We sell in a few East Arkansas, North Mississippi, and West Tennessee gift shops, mainly on a seasonal basis. You can find our candy at The Lucky Duck in The Peabody — we produce some custom items just for them.
Is there anything outside the business that you’re excited about?
I’m on the Executive Board of the AutoZone Liberty Bowl Festival Association. Next year, I hope to be president of the board, which is made up of men and women from all walks of life who care about our city. The efforts of many of our projects benefit St. Jude Children’s Research Hospital. Last year, we raised over $300,000 for St. Jude through the annual AutoZone Liberty Bowl Golf Classic. The organization showcases Memphis to the rest of the world through various year-round community events.
What is your best piece of advice?
Find happiness from within. Don’t wait for someone else to make you happy; search within and discover what makes you happy. Don’t quit; never give up!
Aside from faith, family, and friends, what are three things you can’t live without?
Watching sports, musical theater, and a good glass of champagne.
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