Where Tradition meets its
SWEET TOOTH By Deborah Stone
W
hen you mention Señor Murphy’s to most longtime Santa Fe residents, you’ll likely get an instant smile mixed with a touch of nostalgia. Then the stories bubble forth as folks reminisce about visiting the store in the lower level of the La Fonda Hotel when they were children and getting a crisp caramel apple or other sweet treat. As the oldest and original candy maker in town, Señor Murphy’s has long been a local favorite. The company was founded by Neil Murphy, a fourth generation confectioner from Dublin, Ireland, who learned the craft from his great-grandmother. The Irishman opened the first Señor Murphy retail and production location in Sena Plaza in 1971. He was committed to high quality, locally made products, as well as to using indigenous New Mexican ingredients such as piñon nuts and chile
in his chocolates and confections. Today, the Santa Fe based company has four retail stores and a factory, and though its line of products has greatly expanded, its dedication to hand-made techniques has never wavered throughout the years. Current owner Harry Doscher, who is coincidentally a fourth generation candy maker too, notes that longevity of staff has helped to retain product consistency and quality control. He says, “Our head cook and product manager have both been here 43 years. In fact, Neil trained them. Most of our people are Santa Fe and Española area natives who take great pride in their work. Tradition is very important to us and we continue to use Neil’s original recipes, which he brought over from Ireland.” Señor Murphy’s product line is extensive, ranging from decadent chocolates and melt-in-your-mouth creams to crunchy