Bonbon Rio Candy was established in 1971, when two brothers Dino and Nikitas Madonis invested $2500 each to start a business partnership. The first products they produced were fudge and cream fudge. At this time Dino and Nikitas Madonis relied heavily upon their father, Dimitrios Madonis. The latter had many years’ experience in running and owning a confectionery business in Greece. Without the help, hard work and love of their wives, Georgette and Georgia, Bonbon Rio Candy would not have become a successful reality.

Dino and Nikitas Madonis first rented a small complex on Leonard de Vinci in St-Michel to conduct Bonbon Rio’s operations. This facility measured only 800 square feet. As time went on, the business was rapidly growing and they soon needed to move to a bigger facility. In 1975 the business moved to Riviere-des-Prairies and into a 3000 square foot complex. Due to this rapid growth, Dino and Nikitas Madonis incorporated their business in 1976.

During this period of rapid growth and expansion Bonbon Rio Candy Inc. became a more dominant organisation in the Canadian Confectionery Industry. With growing sales and increasing revenues Bonbon Rio Candy Inc. bought its first baking oven. This oven was used to produce only mini cones. Further expansion was put off because of the high interest rates the banks offered (hovering at 23%). In 1981, with interest rates down to abbordable levels, Bonbon Rio Candy Inc. once again moved to a bigger facility. This time, they moved into a 10 000 square foot facility, also in Riviere-des-Prairies. From 1983 to 1990, the company gradually acquired five more ovens. These ovens were used to produce different types of ice cream cones and cups. This period marked a time when this organisation aggressively entered the ice cream cone and cup industry.

In 1997, the company acquired its first building. This building is located in the Industrial Park of Pointe-aux-Trembles, it is made up of 30 000 square feet of space.

In 1998, it was decided that the implementation of HACCP (Hazards Analysis Critical Control Points) would be beneficial for the company. Accreditation is anticipated for late 1999. Also in 1998, in order to meet increasing market demand, the company acquired two additional baking ovens to produce more ice cream cones and cups.

In 1999, Bonbon Rio Candy Inc. was awarded first-prize for being the best small business in eastern Montreal at the ” Honneur et Merite ” banquet held by the Chamber of Commerce of eastern Montreal.