Spanish Girl Reacts to California's Gold See's Candy

Added: 2026-05-10

[00:00:00]Hi guys and welcome to my channel.

[00:00:02]Someone has requested a video from my buy me a coffee and also he wrote me I love your videos. This was the first thing. So thank you so so much. I really appreciate it and I really feel a lot of support and guidance from all of you. So thank you so much. And he continues saying you mention it you love chocolate in the San Francisco video. This is one of the videos I I react.

[00:00:31]And he says uh he said sis candy is much better than Jer Delhi because in this video was this chocolate no Jer Delhi and he said they have shops all over the western side of the US.

[00:00:51]Here is a video from a legendary Californian tour guide as he gets a rare look inside the factory. And the title of this video is called California's Gold Sandy.

[00:01:07]So, I'm really, really, really curious to watch this video. And first of all, thank you so so much for the request and for the support. And I cannot wait to watch it. So, let's enjoy together.

[00:01:23]This program airs statewide on California Public Television and is a California's gold classic.

[00:01:34]She had a sweet, beautiful face with dark eyes and white hair pulled back in a bun. Truth of the matter is, she was the perfect image of the perfect mother and grandmother. She was also a fine example of California's gold.

[00:01:53]My candy.

[00:02:04][music] That is so cool in black and white. I love it. The only thing I cannot really distinguish what what is it.

[00:02:18][music] [music] It's definitely a sweet chapter in our state's history book. And it all started with that sweet lady named Mary C.

[00:02:39]Mary and her son Charles moved to California from Canada back in 1920 and a year later went into the candy business using Mary's own recipes and opening their first little shop in LA on Western Avenue.

[00:02:55]>> Oh, this is really a night a night story.

[00:02:59]>> Of course, we all know the rest. These famous oldtime candies have become just that with the familiar stores now all over the place and candies that are still our state's special treats.

[00:03:13][music] Seas candies are a constant in our lives and have a rich history too as I discovered firsthand by starting this adventure on Poke Street at one of the original Se's candy shops in San Francisco.

[00:03:28]Now, walking to the Seas Candy store, I met up with Raymon Roso and you told me that you know this city and you know all about Se's candy and you know all about this particular Seas Candy store. This candy store here has been in San Francisco here since the war years. God, I remember coming here >> and buying a piece of uh Rocky Road candy for 10 cents.

[00:03:56]>> Really?

[00:03:57]>> Yeah. So you go way back with seas.

[00:03:59]People in San Francisco know this candy.

[00:04:02]>> Oh, absolutely.

[00:04:04]What else would you buy? You know, but seas candy.

[00:04:08]>> And you know this location.

[00:04:10]>> Oh, absolutely. And do you know, have you ever seen this?

[00:04:13]>> I've seen that car around driving around. Of course, I see it down in a couple of times down in South City down there by the uh >> That is so cool car. And I love how he's answering is like so educated. No, how he's speaking and how he answer and and he say yes absolutely and I like it so much.

[00:04:34]>> Main building.

[00:04:35]>> All right. Now, so this car is known, right?

[00:04:38]>> Yes, it is.

[00:04:39]>> Well, tell us about this. We didn't really expect all of this out here. What What are we looking at here? Well, you're actually looking at a 1930 Model A business coupe that actually the executives used uh back when their business started growing and they saw a need to not only move their candy and raw materials around, but they saw a need for quick advertisement. So, this particular model here has the uh homemade trailer that they made with this for hauling of all candy and raw materials at that time. And it's >> so they wait a minute, they would put the candy here and take it from store to store. This was their delivery vehicle >> and also to customers homes >> and the executives would ride in this.

[00:05:19]>> Yes. Yes. They uh needed a vehicle to get around and for advertisement of course and they didn't want to leave the store empty-handed. So they had a trailer built to haul our product around.

[00:05:29]>> You know what's interesting about it?

[00:05:31]I'm just noticing.

[00:05:32]>> Wow. This is very nice. This is in the past. No, a photo. So cool. Wow. ing from the very beginning. This color of the white and the black. There it is on the front of the store.

[00:05:48]And here it is on the cars. They stuck with that black and white from the very beginning, didn't they?

[00:05:53]>> They actually had a special seas white uh many years ago that Dupont made for us. It was our own special color that no one else sees white for our own specifications that no one else would uh take. So, is this is this seas white?

[00:06:11]>> Seize white matches our stores. The black matches our trim. Uh, we're very particular on that to go along with, you know, our quality without compromise.

[00:06:19]>> Thank you, fellas. We're going inside.

[00:06:21]>> All right. Enjoy.

[00:06:22]>> We're going inside. We've had a big buildup. Now, we're getting ready to go inside the store itself. Take it easy and thanks for bringing this down. This was great.

[00:06:32]>> And at these stores, one finds the spotless white front. The colonial decor that has been a traditional mark of seas ever since its first store began to sell the candy made according to its founders recipes.

[00:06:44]>> Good morning.

[00:06:45]>> Good morning.

[00:06:46]>> We're finally inside the store. We got way laid outside by those wonderful vehicles out there.

[00:06:51]>> Aren't they wonderful?

[00:06:52]>> Now, your name is >> My name is Jerry Condan.

[00:06:54]>> And you were here to show us around this store because you've been with Seas for a while.

[00:07:00]>> Yes, since 1949.

[00:07:01]>> So, you know a little bit about this company.

[00:07:03]>> Yes, I do. Well, tell us if we were Now, I understand this store, this particular store has been here since about 1940.

[00:07:11]>> That's correct.

[00:07:12]>> If we had walked in here in 1940, >> Mhm.

[00:07:16]>> would it have looked and felt just about the way it does today?

[00:07:20]>> Just about the same with a few improvements.

[00:07:23]>> Like what?

[00:07:24]>> Like our self-service case.

[00:07:26]>> Uhhuh.

[00:07:26]>> And our gondola with the special items.

[00:07:30]>> Uhhuh. But the plate rail.

[00:07:33]>> Well, this is nice.

[00:07:35]Like they keep it not like in the past.

[00:07:38]This is very beautiful because it's a way that you come. Yeah. You feel like in this time.

[00:07:45]So yeah, there's a lot of candies. Of course, for me, a candy I guess is more this kind of like hard candy.

[00:07:55]But what I am looking in this video for you candies is also like like also like chocolate and many things or because yeah for me candy is usually more this hard ones. No, I will say this is for me this is like something very different.

[00:08:19]So yeah, let's continue.

[00:08:21]>> Improvements >> like what?

[00:08:23]>> Like our self-service case. Uh-huh.

[00:08:25]>> And our gondola with the the special items.

[00:08:29]>> Uhhuh.

[00:08:30]>> But the plate rail and the um lighting the >> lights >> are the same.

[00:08:38]>> So wait a minute. This was a plate rail like my grandmother used to have.

[00:08:42]>> That's right. That's correct.

[00:08:43]>> Did they used to have plates on them?

[00:08:45]>> No, not that I know of. It was They were always empty, but they called them a plate rail.

[00:08:49]>> And it's >> What is a plate rail?

[00:08:54]I don't understand.

[00:08:56]>> Always had this oldfashioned kind of look.

[00:09:00]>> Yes.

[00:09:00]>> To go with something that Mother Sea would have had.

[00:09:03]>> Yes. Oldfashioned candies.

[00:09:05]>> And we also found out out front that this is called seas white. There's a particular color white.

[00:09:12]>> That's correct. It's white. White.

[00:09:14]>> White. White.

[00:09:15]>> Right.

[00:09:16]>> Now, let's talk a little bit about the candy.

[00:09:19]>> All right.

[00:09:20]>> And to do that, we go right down there.

[00:09:23]>> All right. because this is the traditional way that people come in to purchase. Now, what are you buying here today?

[00:09:31]>> Almonds.

[00:09:31]>> Oh, I'm buying pecan buds.

[00:09:33]>> Pecan >> buds.

[00:09:35]>> Buds. Now, is this what you always get?

[00:09:38]>> Yes, they're my very favorite.

[00:09:40]>> But you're shopping around. Are you going to try anything new or different or do you always just stay with the pecan buds?

[00:09:46]>> Occasionally, I find something interesting that I'd like to try. Well, you got salted salted nuts here >> for my tax consultant.

[00:09:54][laughter] >> So, >> when people come in here over the years, >> have they known what they wanted? What have been the favorites over the years?

[00:10:05]>> There is like a lot of kinds. No, >> but uh yeah, I'm getting I don't know because for me candies, I have another picture in my mind, but this is like sweets in general. No. All kind of sweets.

[00:10:21]I think >> years. Have they known what they wanted?

[00:10:26]What have been the favorites over the years?

[00:10:28]>> Okay. The favorites would have been peanut crunch.

[00:10:31]>> Very.

[00:10:31]>> There's the peanut crunch right there.

[00:10:34]>> Right. Truffles is favorite and a Bordeaux, which is a brown sugar cream >> and chocolate butter.

[00:10:41]>> So, we have a lot of them that are favorites. And would you when you work in the store, would you know what particular customers want? I mean, would this lady know exactly what you want when you come in here?

[00:10:56]>> Oh, yeah. Definitely.

[00:10:57]>> You've been doing this regular as clockwork.

[00:11:00]>> Oh, yeah. At least uh every holiday and special occasions. I like buying gifts for friends. So, yeah, of course.

[00:11:07]>> So, this has been kind of a family tradition for you, California tradition.

[00:11:13]It certainly has because I send these to my mom in Oklahoma and uh it's a way of uh expressing sweet thoughts.

[00:11:21]>> A >> that is very nice to give this kind of presents to people that you love.

[00:11:30]>> Well, that's correct.

[00:11:31]>> That hasn't changed over the years, has it?

[00:11:34]>> It hasn't. We used to keep a file even of our customers what they liked and disliked and they would call us up and we would prepare their boxes and have them ready whenever they came in to pick them up.

[00:11:45]>> Really?

[00:11:46]>> Yes.

[00:11:47]>> Has the idea always been this kind of family idea?

[00:11:52]>> Absolutely. Yes. It's family affair.

[00:11:56]>> Well, we've got Mrs. C's picture right here on the wall. Elizabeth, you're the manager here. Well, acting >> ma'am.

[00:12:05]>> Acting manager.

[00:12:06]>> Acting manager.

[00:12:07]>> Uhhuh.

[00:12:08]>> But Mrs. C is looking over everything you do every day, isn't it?

[00:12:12]>> That's right.

[00:12:13]>> That's right. [laughter] With all eyes.

[00:12:16]>> Now, the clock has a story to it as well.

[00:12:19]>> It's always been a tradition with Seas to have a clock like this. It looks old-fashioned and it fits in with the decor.

[00:12:26]>> And this is part of the Seas.

[00:12:29]>> Yes, it is. It's our famous peanut brittle. Now, when you say famous peanut brittle, what do you mean?

[00:12:35]>> Uh, everybody likes Se's peanut brittle.

[00:12:38]It It um is the best peanut brittle that's made. [laughter] >> Well, that's about the best I can say.

[00:12:45]>> What peanuts breather breather or breather?

[00:12:50]I didn't I didn't I don't understand. I don't know what what is it. Of course, I think contains peanut, but really I'm not familiar with with all these things.

[00:13:01]For me, everything I guess is very new and uh yeah, I don't know. I'm very curious. I would like to go there and to try different stuff. Oh my god.

[00:13:17]>> Now, Jerry, what is it about Se's candy?

[00:13:20]I mean, what do you say to people who would say a piece of candy is a piece of candy is a piece of candy? What's so great about Seas?

[00:13:27]>> Uh, they've never compromised their quality. They use uh cream, butter, and all of the good ingredients, pure ingredients in the candies, and that's what's kept them um delicious all these years.

[00:13:42]>> So, it's a sense.

[00:13:44]>> Of course, quality is very important.

[00:13:46]No. So this is very nice that they keep the good quality because this is perhaps al also what make this business this business is still going is really beautiful. Oh my god, I love everything.

[00:14:03]The story, the Yeah, the story is so cute and look the presentation of everything. You can I guess read here know what is what is it? Perhaps here is the ingredients and oh my god this is very nice >> of continuity. It's a sense of >> the oldfashioned values not making shortcuts. Right.

[00:14:27]>> Sound like I'm making a commercial for seas, but I've just had two pieces and it is good.

[00:14:33]>> Yes, it is.

[00:14:34]>> And there was even a piece of a type of candy that was discontinued but had to be brought back, wasn't there?

[00:14:41]>> Yes, there was. It was called Marshm.

[00:14:43]And uh they discontinued that candy and they received so many complaints about them discontinuing it that they started up a marshm. So people join the club and then they order the marshmats and they're sent to the store and the people come in and pick them up.

[00:15:00]>> Really?

[00:15:00]>> Yes.

[00:15:02]>> Marshm or marshm or marshmat? What is it? Oh my god, I'm so I don't know many of these things.

[00:15:12]>> And they're sent to the store and the people come in and pick them up.

[00:15:15]>> Really?

[00:15:16]>> Yes.

[00:15:17]>> So when you change inventory, >> you better be careful. You better know what you're doing.

[00:15:23]>> Yes, you should. Yes. Yes. Otherwise, you'll hear from your customers.

[00:15:29]>> Well, it's one thing to visit a Seas Candy shop and load up on your particular favorite. It's another to go right to the source, the place where they make it. And that's exactly what we did as we headed south to Los Angeles to meet up with the big man himself, the president of SE's Oldtime Candies, who was more than willing to give us a behind the scenes candy tour.

[00:15:54]>> Well, I feel like we're coming into the inner sanctum here.

[00:15:58]>> This is the inner sanctum. [laughter] That's where all the goodies are.

[00:16:02]>> As every good cook knows, the fine quality of her food cannot be duplicated in mass production. And this is equally true of candy making. However, 94 retail stores do sell a tremendous volume of confections. To harmonize these seemingly opposed factors, Seas operates two large candy kitchens in Los Angeles and San [music] Francisco. Mechanized only to the extent that such mechanization shall not interfere with flavor, quality, or freshness.

[00:16:29]>> Oh boy. Now, this really smells good in here. Well, this is the peanut brittle department and uh Pedro and his helpers are going to take off this batch right over here. Oh, peanut brittle. Look, we got here just in time.

[00:16:46]Oh, boy.

[00:16:48]Now, what do you do with that? That's That's boiling. That's hot right now.

[00:16:53]>> Is peanut brittle one of the specialties?

[00:16:56]>> Peanut brittle is such a traditional item that it goes right back to the beginning of SE's history. And now look, you still use the big pots.

[00:17:06]>> That's uh the way that uh it tastes best. Small batches.

[00:17:11]Best peanuts we can buy.

[00:17:13]>> Does it really taste better doing it uh out of the out of the pan like this? How did that?

[00:17:20]>> Absolutely. That's a kettle that uh >> Oh. Now, what's he putting in there?

[00:17:24]>> Well, he puts a little uh uh soda in there.

[00:17:27]>> Uh-huh.

[00:17:28]>> Brings it up. fluffs it up so that it's more palatable.

[00:17:33]>> Oh my gosh, look at this.

[00:17:40]>> That helps get that crispness to it.

[00:17:42]It's >> brittle in the brittle.

[00:17:47]>> Now we're going to pour it out.

[00:17:48]>> That's right. There you go.

[00:17:50]>> Oh, look.

[00:17:55]>> Now that's peanut brittle.

[00:17:57]>> That's peanut brittle.

[00:17:59]And as it it dries up very quickly.

[00:18:01]>> Well, these these are uh slabs that are cooled by water.

[00:18:07]They're hollow and circulating chilled water goes through them. It's a very typical way you do this in the candy business.

[00:18:15]>> Is this hot?

[00:18:17]>> No, this is this is cold right now or reasonably.

[00:18:20]>> Of course, he's saying no that under this is going the water. So, it's cooling the the paste. No.

[00:18:28]So you say this is hot. [laughter] >> Is this hot?

[00:18:33]>> No, this is this is cold right now or reasonably cool.

[00:18:38]>> And now they get the spread it out so there's just a certain thickness.

[00:18:43]We [clears throat] like lots of peanuts in the in our peanut brittle. And we have a cult of peanut brittle eaters that uh just they have to have a fix at least once a week. What's so interesting about this is is that it's still done by hand. You don't think of a company this large still doing things by hand.

[00:19:04]>> We do a lot of things by hand. And this is just the best way to make it come out. Look at the whole marshmallows, the whole walnut uh halves and pieces. And uh >> this is like marshmallows with with chocolate or what? Oh my god. the whole walnut uh halves and pieces and uh >> but is that costefficient to do it by hand?

[00:19:31]>> Sure it is.

[00:19:32]>> Absolutely. We make other things by machine and >> offset that makes seas unique.

[00:19:39]>> Now, how long have you worked here?

[00:19:41]>> Oh, 22 years ago.

[00:19:44]>> 22 years.

[00:19:45]>> Yes.

[00:19:45]>> How many years?

[00:19:46]>> 19.

[00:19:47]>> 19.

[00:19:49]>> Well, almost 20.

[00:19:51]>> 20.

[00:19:52]This is amazing. People stay when they come here, don't you?

[00:19:55]>> Sure. It's a good place to work.

[00:20:01]>> Boy, you've got to be strong to do that, don't you?

[00:20:03]>> Got to believe it.

[00:20:04]>> It takes That's hard. That's like >> Wait, wait till the What's we going to do with the battery right now?

[00:20:11]>> Oh my gosh. Look, >> they're rolling it on a pipe.

[00:20:20]The pipe is for the honeycomb.

[00:20:23]>> Oh. Oh, and now they're pulling it.

[00:20:27]Oh my gosh.

[00:20:35]Looks like a bora constrictor.

[00:20:39]Now, how hard is it to make these eggs?

[00:20:41]>> Okay. You get your egg and you squash it together so it'll be tight.

[00:20:45]>> You squash it together.

[00:20:46]>> Yeah. And then you get some powder and you roll it into a ball.

[00:20:51]You see it's in the ball. Then you just go a little bit and just kind of shape it. There you go.

[00:20:57]>> Wow.

[00:20:57]>> That's not hard. All you have to do is just squash it together. Get a little powder on there and then roll it into a ball and then just roll it a little bit sideways and there you go.

[00:21:08]>> Now, who came up with the original way to make these things? I have no idea but this has been in the >> but they were telling at the beginning of the video no this the grandma was the one that was giving all these recipes.

[00:21:23]No, they were doing the the her recipes there.

[00:21:27]>> No way to make these things.

[00:21:29]>> I have no idea. But this has been in the in the company since years and I've been here a long time and it was already here.

[00:21:36]>> How many years you been here?

[00:21:38]>> 35 years.

[00:21:38]>> You're kidding. Now >> fuel in this Enrober room, you see butter chew running on the Enrober conveyor. Butter chew. Butter chew. And it's one of the oldest recipes we have.

[00:21:51]It's a whipped cream caramel. It's delicious. It melts in your mouth. We coated in dark chocolate. And it's a traditional >> Oh my god. If I come inside of this fabric, I will [laughter] I will try everything.

[00:22:08]Melt >> in your mouth.

[00:22:09]We coated in dark chocolate and it's a traditional piece that the Sea family introduced for a plain chocolate.

[00:22:19]>> When you say the Sea family introduced it, did they literally invent butter, chew?

[00:22:26]>> Well, I think you can say that there were lots of caramels being produced by candy companies big and little over many years, but this one tastes so darn good.

[00:22:37]It's one of my favorites. Can I pick? Is it ready to eat?

[00:22:40]>> Yeah, it's ready to eat. There's a little chocolate on the bottom. Here, we'll do it together.

[00:22:47]>> I also want want Oh my god.

[00:22:51]>> Oh boy.

[00:22:54]And here's Oh, look at the chocolate.

[00:23:01]Oh my gosh. That's our C special dark chocolate made for us by Guitar Chocolate Company. That's a over a hundred-y old company, Berling, California.

[00:23:13]And these pieces then as they go under the curtain of chocolate, we are very concerned about not having enough chocolate or too much.

[00:23:26]So they come down the line and there's a little shaking that goes on that takes the surplus chocolate away and then it comes onto a belt and there it's marked with an automatic marker.

[00:23:42]And these ladies are doing what? Well, these ladies are watching for uh pieces that aren't fully coated or that weren't decorated properly or that just need to be given the hook, so to speak.

[00:23:56]>> So, there's quality control all the way through.

[00:23:59]>> Yeah, absolutely. We uh all the goods in process get some form of quality control multiple times.

[00:24:07]Now, here's your famous curtain of chocolate I've been hearing about all day. That's it. And it literally is a curtain.

[00:24:16]>> That is amazing. It just comes It just comes over and falls right on the candy.

[00:24:21]>> Falls exactly on it. And then the surplus goes through this link belt chain belt and down into a tank and it's recirculated.

[00:24:31]>> This is a v of chocolate. Wow.

[00:24:36]Oh my goodness. This is so good. And we have to handle chocolate very carefully because it wants to solidify for one thing and uh the other is that uh it needs to remain homogenized.

[00:24:52]>> This line right here is number four.

[00:24:54]>> Uh-huh.

[00:24:54]>> We brown right now dark almonds.

[00:24:57]>> Dark dark almonds.

[00:24:58]>> Dark almonds. And this one >> Oh, look at this Louis.

[00:25:01]>> Okay. You can see it. How nice. How the shine of the candy.

[00:25:05]>> Oh, now look. You held that up a certain way. Hey, what are you looking for?

[00:25:10]>> For this one over here, we're looking the shine of the candy. Very good piece of candy.

[00:25:14]>> You want it to shine.

[00:25:15]>> That's right. That's the main things. If we see that candy coming from there, it's no shine. Uh-oh. Right away, we have to stop the machine because the chocolate is not bright.

[00:25:25]>> And look at all of these leg.

[00:25:27]>> Wow. They make perfect candies. Like the perfection. And there's a lot of workers.

[00:25:37]This is really insane how many they work there. Wow. I'm really surprised. I couldn't imagine this so big.

[00:25:47]>> Well, we had to stop the machine because the chocolate is not bright. And look at all of these ladies. Hi, ladies.

[00:25:54]>> How y'all doing?

[00:25:57]>> Boy, everybody is smiling. Look at this.

[00:26:01]Wow.

[00:26:03]Look at all of these people.

[00:26:06]This is amazing, huh?

[00:26:08]>> Me, aren't you?

[00:26:09]>> Well, who wouldn't be? Look at all this chocolate. And look at all these nice looking people here. This is great. Can I have a piece of candy?

[00:26:18]>> It's okay. [laughter] >> You want a piece of candy?

[00:26:21]>> Oh, I've had too much already.

[00:26:23]>> No.

[00:26:24]Howdy, ladies.

[00:26:26]>> How you doing?

[00:26:28]>> Oh my gosh. Look at And we said, "Sure."

[00:26:31]So, we assigned Forest Jordan, who was our production manager then. And uh he trained Lucy how to do it right. But [laughter] what what happened is that they wanted her to do it wrong. So it was fun. It got out of control.

[00:26:48]>> Yeah. Forest was uh the technical adviser on that whole thing.

[00:26:51]>> So Se's Candy was the technical adviser for that episode.

[00:26:55]>> Absolutely.

[00:26:56]>> But we have now you've been here for how long?

[00:26:59]>> 33 years. And you were telling us that in those early days you had something like that happen to you.

[00:27:06]>> Yes, I did. I was packing on the line.

[00:27:08]Well, actually, I was scaling and the belt was just moving and we were scaling the boxes and if they don't weigh right, you just set them aside and then we just ran out of space and we're just standing there with all these boxes all over us.

[00:27:18]Didn't know what to do. The belt just kept going and going. It wouldn't stop.

[00:27:21]They wouldn't stop it for nothing. We had boxes everywhere and all of a sudden it just went right on over and landed everywhere. You got to be fast around here, don't you?

[00:27:30]>> So, I don't know if I really understood.

[00:27:33]They were waiting the boxes and then them was not working the measure or how was it because I didn't get it face and we're just standing there with all these boxes all over us. Didn't know what to do. The belt just kept going and going. It wouldn't stop. They wouldn't stop it for nothing. We had boxes everywhere and all of a sudden it just went right on over and landed everywhere. You got to be fast around here, don't you?

[00:27:58]>> Super fast. We have no Lucille balls around here. [laughter] We get no candy up in the air. Everything is packed neatly.

[00:28:05]>> So you never have a breakdown. You never have a where it just gets out of control >> once in a while. Then we call mayday.

[00:28:11]Mayday. And the other girl next to the one that's behind will help out a little.

[00:28:16]>> Ah. So everybody helps everybody else.

[00:28:19]>> Yes. This is teamwork.

[00:28:21]>> Well, thank you very much. This has been >> uh so they are putting these candies and this little I don't know how you call it this little paper around no and then each of ones they do a different candy and then to put in the box because the books contain different ones. No >> helps everybody else.

[00:28:42]>> It's teamwork.

[00:28:44]>> Well, thank you very much. This has been an absolutely wonderful tour and really a look at what is truly a California tradition. This is as California as it gets. That's where our roots are.

[00:28:59]California tradition. The Sea family came from Canada just after World War I and established in Pasadena and started the company when there were thousands of little candy companies in LA. And you know what really made the difference in my opinion is the continuity of what we do. People can count on us. The quality's always been there. And they were absolutely driven by the need for good service.

[00:29:27]>> Yeah.

[00:29:28]>> And that's what we try to do today in our shops. Quality and service. So you're talking about the sense of family, the sense of tradition, the quality of the product. All of it together becomes the seas candy product that we all know and love.

[00:29:44]>> I think that's the way it works and the fact that we are the same in most ways or seemingly so. Yes, we modernized a bit but uh things you can count on.

[00:29:56]>> Yeah, of course that you modern a bit because everything changed but I guess they were keeping the essence not and then they keep the quality and all these things that are very important.

[00:30:08]And the fact that we are the same in most ways or seemingly so. Yes, we modernized a bit, but uh things you can count on today I think are the things that are very very important to the consumer. Well, this has been an eye openener for us. We've had a great time.

[00:30:26]Let's stand right over here because we're going back to your roots right here.

[00:30:32]This is Mrs. C. Mary is still here supervising the assembly line here and she's still smiling. She's updated a little bit. She's holding credit cards.

[00:30:44]>> Imagine that. [laughter] >> But what'll be next?

[00:30:48]>> She is she is the grandmother to all of us and her candy is still going strong here in California. Se's candy, a wonderful example of California's gold.

[00:31:01]>> In Pasadena in 1921, Mary Se had already spent [music] 71 years of a very full and rich life. Moreover, she had an enviable reputation for the fine candy she delighted in making. Among her greatest admirers was her son, Charles AC, who joined her close friends [music] in urging her to go into the candy business. It was an interesting challenge and Mary Se accepted it to the good fortune of [music] lovers of fine candies everywhere.

[00:31:29]Today, millions are familiar with the result. [music] Inviting SE's candy shops, as charming outside as they are inside, are located throughout the entire state of California. They've [music] become the candy meccas for discriminating people.

[00:31:43]Those who enter to be greeted by the sales friendly [music] question, "May I serve you?" usually look back on their visit as an experience long to be remembered.

[00:32:04][music] >> [music] [music] >> So wow, this was really interesting and uh really amazing. ing because it's really great that she started I mean she she was having these recipes and this become like a full business no and how how they are making all these candies like we so I don't know how to say like they take care so much about all the details also this guy is most important is shiny ing andh you can see there is they are very elaborate candies it's not whatever it's not like industrial thing no they make sometimes even with the hands so it's really really special so one day if I come to California definitely I have to try some of them I don't know everything because there are there are a lot of them so yeah but I have to try them And I was having another idea about candy. I was thinking more like this typical hard candy. No, but uh for me this is more like uh like chocolates and yeah different sweets. No. Wow. This was a very nice video and uh also to to see the store that is still in the same way and to see the fabric and all these people working there and how is the process to make all these candies is really really amazed. So thank you so so much for the request. I really enjoy this video and uh it's very interesting everything I have to say.

[00:34:26]So, thank you so much guys for watching this video. I hope you like it. If you like this video, don't forget to subscribe, like, and comment. And if you want to support me or request me any video, you can do it on my buy me a coffee. See you in the next video.

[00:34:42]Bye-bye.