Chris and Joey Jenco have always loved candy.
“A lot of our memories from growing up involved candy stores,” says Chris. “We would always visit one on vacation and spend our allowances on candy.”
The Jenco brothers, both in their 20s, began their business venture in the summer of 2010. Joey saw a candy store in Indiana and thought it would be a viable business model. For about two years, the brothers worked through what opening their own business would mean and what it would require. Chris graduated from college in 2011 and moved to Cincinnati; they found a storefront in January, but really got the ball rolling after Joey graduated from college in May.
Jenco Brothers’ Candy
is in an older building on McMillan just off the University of Cincinnati
campus. The building needed lots of renovations, including rewiring the electricity, putting in new plumbing and raising the ceiling four feet.
The old-fashioned candy store will have a little bit of everything, from chocolates and gum to lollipops and popcorn. The Jenco brothers will also be selling frozen yogurt, slushies and fountain beverages.
Most of the candy will be brought in from distributors, such as Asher’s Fine Chocolates
, a Pennsylvania-based chocolatier, and Putnam’s Opera Creams, a candy made by Papas and Sons in Covington. But the Jenco brothers will be making their own popcorn. The butter, cheese and caramel flavors will be made in-store. The popcorn machines are in the front window and will be vented outside, so passersby can smell the freshly popped corn, says Chris.
Jenco Brothers’ isn’t open yet, but the brothers hope that in the next few weeks, they’ll be opening their doors to kids of all ages. Stay up-to-date on the status of Jenco Brothers' on its Facebook page
When the shop opens, Jenco Brothers’ will be open from 11 a.m. to midnight Monday-Thursday, 11 a.m. to 1 a.m. Fridays and Saturdays and noon to 9 p.m. on Sundays. On weekdays, visitors during happy hour (11 a.m. to 1 p.m.), can get a 10 percent discount on their favorite sweets and treats.
By Caitlin Koenig
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