Cornering the Market

A sweet, long story of chocolates


Celebrating its 71st year in business, Emile’s Candies is one of Long Island’s last old-fashioned chocolate factories. Here the chocolates are created, and the centers are freshly cooked on premises, made in small batches (a little at a time) on the original machinery, exclusively using the recipes of its founder.

Emile Wagenknecht, a German confectioner, founded Emile’s Candies in 1953. His son, Robert, took over in 1965. In 1980, Robert hired a high school student, Patrick Quinn, who purchased the store in 1994, retaining all the family’s processes.

The present owners, Jackie and Michael Brown, proudly took over in 2017. They preserved all of Emile’s renowned recipes, and offer truffles, cremes, jellies, nougats, clusters, marshmallows, cherry cordials, marzipan, chocolate-covered pretzels, caramels and more. In addition to hand crafting, they use a chocolate enrober — a candy-making machine that is nearly 70-years-old (think of the famous “I Love Lucy” candy-factory episode). Confection selection has been updated and expanded, while Emile Wagenknecht’s original and old world formulas and techniques prevail.

There is something for everyone. Just ask and be specific. Sugar-free chocolates are available, as are Kosher and Kosher-Dairy, prepared with production partners. Gluten-free can be found as well. As for allergies, be aware that candy and chocolates are made on shared equipment.

Hand-packed boxes, signature gifts, platters and holiday-themed arrangements come in many varieties and sizes. Emile’s Candies ships items using UPS. Allow 24 hours to process an order, and more if it’s holiday-related. Most recently, they have joined forces with Trellus, a company that delivers swiftly and locally. Emile’s Candies is open Tuesday through Saturday, 10 a.m. to 6 p.m. During holiday times, they extend hours. Check the website,, or call.