I had blogged previously about getting to taste the Monterey House candy I remembered as a kid, placed between the wax paper underneath the basket of chips brought to the table.
On this past week's trip, I was fortunate enough to have timed my trip to Houston with a fresh batch of La Colmena's candy, so I had the pleasure of meeting Gina and Ava when I picked up my order from them personally.
I hope so much that they can one day have a factory up and running!
The candy is so fresh and soft, it may not take you directly back to your childhood memories, if they are like mine. If you want the drier texture, all you need do is cut up the pieces, wrap them in wax paper, (and, if you're really silly like I am, put them beneath the tortilla chips in the bag I'd brought home from my lunch at Gringos) to get it more "crumbly". Either way, it tastes fabulous and a little piece with a cup of coffee in absolute heaven.
I asked Gina if she's mind me pulling more photos to share here. Here is a bit of history and some future hopes for this lovely family and their wonderful candy!
Sunday, March 27, 1966 My Mike Wiengart, Chronicle Reporter
The 'Bee Hive' Just Has Too Much Buzzing
A third generation team of candy-makers, working by hand and in almost make-shift quarters, is producing $100,000 worth of Mexican candy a year and supplying 98% of the Houston Market.
La Colmena Mexican Candy Co. (La Colmena means "the bee hive") operates out of a 19 by 30 foot converted garage at 6323 Force.
The volume of business has tripled in the past three years since two grandsons of the founder took over its operation.
Mike and Jesse Bocanegra say production is now at capacity in the garage as they are having a new building constructed. With it will come modern equipment and a goodbye to the generations-old-method of making the candy entirely by hand.
"Our seven employees are tripping over each other," Mike said. All seven are related and include Mike and Jesses' 72-year-old father, Ignacio, and Mike's 9-year-old son Steve.
Started 49 Years Ago
Their grandfather, Pila? Miranda came to Houston 40 years ago and established a candy business after working as a master candy-maker in Monterrey Mexico.
All operations were manual and continue that way today with one exception. "We have a machine to seal out packages of candy," Mike said. "Of course, when our grandmother started in business, candy was neither wrapped nor labelled."
Their grandfather started without capital and didn't believe in banks or credit, the brothers said.
"He kept all his money in his pocket," Mike said. "When we took over we had the advantage of an established business, but we have grown to a point where we can't expand any more."
To Move May 1
Mike said, 'I can't afford to look for new customers because we can't supply them." This is expected to change when they move their "make-shift" candy . . . (article cuts off from page)
(Mike and Jesse, far left)
La Colmena -- Our Story (written in 2014)
La Colmena Mexican Candy Mfg. Co. was well-known for their authentic gourmet Leche Quemada also known as Mexican "milk candy" as well as their pralines, sold at Monterey House, Felix Mexican Restaurants, and many other locations in the greater Houston area, Galveston, and Richmond, Texas. Before the company closed their doors in the early 1970s, Jesse Bocanegra was the 3rd generation of master candy makers in the Bocanegra-Miranda family who owned the company. At 77 years old, he still resides in Houston and has been teaching his youngest daughter how to create his one-of-a-kind "Sweet Blessing."
The original recipe, from Monterrey, Mexico has been a family secret for over 100 years and is now in the process of being passed down to the 5th generation of the Bocanegra family. Jesse's 15-year-old granddaughter, Ava, has plans to attend the Wolff Center for Entrepreneurship at the University of Houston and eventually be moved into leadership at La Colmena. At this time, Miss Ava is excited to have been promoted from "pecan-girl" to actually helping her mother and grandfather stir large batches of candy as she begins to learn the intricacies of the candy making process.
Although the candy factory has been closed for the last 40 years, Jesse faithfully made large homemade batches once a year for Christmastime, and he makes certain that all family and close friends receive a gift of assorted treats including Leche Quemada, Praline, Camote (sweet potato), Coconut and Calabaza (pumpkin) candies. He is often asked, "What do you put in your candy that makes it so good?" His response has already been, "my secret ingredient is 'love'". It is true; you can taste it in every bite.
In October if 2012, after his daughter's encouragement and prayerfully considering making his Leche Quemada available for sale again, the Bocanegra family took a leap of faith and began taking orders from family and friends. The response has been nothing short of incredible and completely surprising. Jess's youngest daughter, Gina Bocanegra now maintains the role of leadership and the family is currently in the planning and preparing stages of re-opening the factory in the Houston area.
from Christmas 2014
About Us:
La Colmena Mexican Candy Mfg. Co. was famous for their Leche Quemada and Praline sold at Monterey House, Felix Mexican Restaurants, Santa Anita, Molina's, Leo's Mexican Restaurant, El Patio, Los Toros, Mexico Way, Old Mexico Taverna, Bertha's, Martin's Mexican Restaurant, Sarabias Curio Shop, Las Casuelas, La Consentida, Arturo's Mexican Restaurant, The Green Leaf Cafe, Los Tio's, Adoph's Mexican Restaurant, La Providencia, Mexicatessen, La Placita Restaurant #1, La Placita Restaurant #2 (Pasadena), Larry's Mexican Restaurant (Richmond TX), El Original (Galveston, TX) and Moreno's Mexican Restaurant (Baytown, TX) until the company closed their doors in the mid 1970s. After 40 years, La Colmena Mexican Candy Mfg. Co. is expected to reopen soon.
We would love to hear your fond memories and Leche Quemada stories. Feel free to post them on our Facebook.
Submit inquiries to lacolmena.gina@gmail.com, ph: 832-452-1100 or comment on our Facebook page.
