Dietsch Brothers
East Store, 1217 Tiffin Ave.
419-423-3221
Mon. thru Sat., 11am-9:30pm
Sun. 1-9pm
Main Store, 400 W. Main Cross St.
419-422-4474
Tues. thru Fri. 9am-9pm
Sat. 10am-9pm
Sun. 12-5pm
Closed Mon.
www.dietschs.com
Most dinners out we like to sneak a peek at the dessert menu, knowing it will be a sweet treat at the end of our meal.
But at Dietsch Brothers, dessert comes first. In fact, Findlay’s first family of confections has nothing but dessert on the menu. As Dietsch Brothers celebrates its 75th anniversary, we decided to take a look at the ice cream, chocolates, candy and other delicacies that have made Dietsch Brothers synonymous with delicious.
In 1937, the original brothers bought a local bakery and began producing fine chocolates and ice cream using family recipes. The flagship store, at 400 W. Main Cross, is the original location from long ago. In 1955 they opened their east side store at 1217 Tiffin Ave. Over the years the business has been known for goodies that have eventually spanned the globe — more than one adoptive family (ours included) have brought Dietsch Brothers candy with them to the U.S. embassy in China as a taste of home.
At both locations, however, the problem is the same: What to order? They don’t make it easy. There are more than 30 hard ice cream flavors to choose from, and another 27 that rotate as monthly or seasonal flavors. You also have to choose a type of cone — including wafer, sugar or waffle — wrapped in an American flag paper wrapper. Also in the mix are specialty ice cream bars, ice cream cakes and pies, and dips. And don’t forget the other half of the room, filled with chocolate covered pretzels, dozens of candy varieties and mixed nuts.
On the day we tried the ice cream, I ordered a scoop of strawberry cheesecake ice cream. My oldest had a scoop of orange sherbet, and my youngest had mint chocolate chip. For huge scoops, certainly shareable size, the cost is $1.95 each. My husband, who maintains that Dietsch Brothers makes the best milkshakes he’s ever had, ordered a $3.70 chocolate milkshake.
There was absolute silence as we enjoyed our treats in the old-fashioned ice cream parlor. We also got a box of chocolate covered pretzels ($7.95) to take home, as well as salt water taffy ($3.95) and some individual ice cream pies ($7.95). Dietsch Brothers also sells ice cream by the half gallon — an especially nice seasonal choice during the late spring and early summer is the watermelon sherbet ($5.95).
Our sweet treats all got thumbs — or yums — up. And despite the fact that the Dietsch name includes the word “diet,” you are probably better off not thinking in terms of fat grams or calories. A stop at Dietsch’s is not the time to think about calorie counting — and we didn’t.
In celebration of their 75 year anniversary, Dietsch Brothers is selling a cookbook called Great Confectioners … and Cooks, Too! that offers family recipes from appetizers through desserts. It is available at both stores and online (www.dietschs.com) for $9.95, and a portion of the proceeds go to the United Way of Hancock County and Cancer Patient Services. Also available from the civic-minded business are Findlay bicentennial items including buttons and t-shirts. So it’s easy to satisfy your sweet tooth by trying the ice cream and candy that helped make Findlay famous. In fact, the hardest part about walking into Dietsch Brothers is deciding which treat to eat!
Great Confectioners … and Cooks Too! is the cookbook
celebrating the 75th anniversary of Dietsch Brothers, from appetizers to desserts. Here is one tempting treat, from original owner Johnny Dietsch. —RB
Johnny's Southern Pecan Pie
1/2 cup sugar
1 cup dark corn or maple syrup
1/4 teaspoon salt
1 tablespoon flour
2 eggs
1 teaspoon vanilla
1 Tablespoon melted oleo
1 1/4 cup pecan halves or pieces
1 unbaked 9-inch pastry shell
Beat together sugar, syrup, salt, flour and eggs. Add vanilla, oleo and pecans. Pour into shell. Turn rounded side of pecans up, so top will look smooth. Bake in slow oven, 300 degrees, for about 1 hour or until the filling is just set. At this temperature pie crust cooks without browning. To brown crust slightly, brush edges with a little undiluted evaporated milk before baking. Cook before cutting. This pie can be
baked a day ahead and the crust will not become soggy.
THE SHORT COURSE
Kid-friendly Of course
To avoid wait Consider off-hours
Noise level Just right
Bathroom amenities Fine
High Chairs Yes
Got Milk Do milkshakes count?
Kid’s menu? Ice cream and candy for dinner
Anything healthy for the kids?
It’s and ice cream and candy
emporium — no carrots
Food allergy concerns? The products are made in a facility which includes peanuts, soybeans, milk, eggs, tree nuts and wheat
