About Sømods Bolcher
In the old days, there was only one way to make candies. The method consisted of boiling the crystal sugar up to almost 180° C, after which the finished product was produced on the production table. All this happened by hand. Later, in more modern factories, various replacements are added, for example glucose syrup, instead of the sugar. This is making it possible to manufacture the candies on machines and keep the price down.
Sømods Bolcher has, as the only ones in the world, maintained the old manufacturing method. The superb quality and the flavour is why the candies are still manufactured as over 100 years ago. At that time there were not many varieties of candies, but today we have approximately 74 different kinds, and we still produce the original ones.
At the 100th anniversary of the Candy Factory, Sømods Bolcher was honoured with the predicate of Royal Court Supplier.
Today are, Fourth Generation Sømod - Fifth Generation Candy manufacturer, Mike Søemod and Camilla Søemod, involved in the noble candy production, which ensures that people in the future still will be able to enjoy the real Sømods Bolcher in Nørregade.
The history of Sømods Bolcher
The traditions and principles of Sømods Bolcher was started in 1891 on the second floor in Nørregade 49, but not until 1920 was it named Sømod. The founder of the candy factory, Mr. Hansen, was not blessed with any sons to take over the business, why it was granted to a son of one his childhood friend at the time, Martin Søemod. Martin Søemod had three sons, of which two were already doing respectable work. One had taken over Martin Søemod’s own legacy, a meat-, game- and poultry butchery which was honored as supplier to the Royal Danish Court. The third, Theodor Sømod, was given the candy factory and it got the name Sømods Bolcher.
In 1932 the factory moved to its current location, across the street, to Nørregade 36, above the courtyard, where it now spreads over 319 square meters. In 1982 the candy factory was passed on to the next generation, where Martin Søemod became the day-to-day head, supported by his wife Gemma Søemod. In 1985 Michael Søemod started as sweet boiler to then prepare for a future generational change.
Back then it was a sensation on its own to get hold off sugar, and everything was delivered by carriage. Sømod’s own horse was stabled in the courtyard and as it is suitable for at proper candy horse, it refused to work before having its morning candy.
During World War 2 where there were many restrictions on foods and confectionery, the coupons were saved for a special purpose. When it was heard in the streets of Copenhagen that there a delivery of a new ration of sugar has arrived at Sømod’s, people would crowd on Nørregade to get some of the sweets.
In a factory where time seems to stand still there has been a few little changes over the course of time. The production has expanded from 27 tons a year to the current 50 tons a year. The boiler on which the candy mass is boiled is still the original, but it has been modified from being coal-burning to being a gas furnace. Theodor came up with the idea of an electrical fan, so that the candy would cool down faster, and also a small oven to extend the time to work with the candy mass with about 10 minutes.
Little everyday aids have also been introduced to lessen the workload. The sweet boilers have gotten a wagon to transport the 27 kilogram heavy copper pot with boiling candy mass from the boiler to the production table. And the ladies in the store have gotten a closing machine for the candy bags so they do not have to physically close the many bags that are weighed every day.
The biggest change is the packaging and the necessity of an air conditioning system. Only in the 1950’s the candies were packaged in a traditional paper cone. In the meantime, climate changes have made it impossible to use paper cones, since they are not airtight and cause the candies to get sticky. Therefore it is necessary to have an air conditioning system running during production to minimize the humidity which makes the candy sticky.