Radili su u Ustaničkoj ulici i radili su u Obrenovcu, pošto je tada, u posleratno doba bilo vrlo teško za sve zanatlije, i ne samo za nas bonbondžije nego i sve zanatlije, morali su da se isele iz Beograda, da l zbog nekih veliki poreskih opterećenja, onda su i kući imali tada veliki problem, pošto su tada radili i živeli na Dušanovcu, Ustanička ulica se proširivala da bi dobila današnji izgled. Onda su oni iseljeni, premešteni su na drugu lokaciju, tako da su šezdesete godine bile turbulentne za nas. Otac je u tim šezdesetim, ranim šezdesetim godinama trebalo da nastavi ovaj zanat, međutim deda, pošto je bio vrlo ljut i vrlo opterećen sistemom koji je uništavao zanatlijski život, on je rekao svom sinu, znači našem ocu, da on nastavi posao koji on želi, da uči zanat koji on želi, tako da je otac po struci mašinac, završio je školu Petar Drapšin, mašinsku struku. Nasledio je radnju, znači '82. godine i to njegovo veliko znanje iz mašinstva nam je kasnije pomoglo jer smo dosta alata, koji je deda skupljao uspeli da vratimo u život, jer za ovaj posao koji mi radimo, alata više nema, čak imate da...možete ga naći po muzejima, po antikvarnicama, jednostavno mi imamo malu proizvodnju, i za sve se koristi ručni alat koji je proizvedem negde u Nemačkoj, između dva Svetska rata, tako da danas novih alata nema. Ratluk je bio, i ono malo ranije kad je deda počeo da radi, najjeftiniji proizvod. On se vrlo lako sprema samo što kuvanje ratluka dosta dugo traje. Znači, ratluk počinjete negde u 7 ujutro da kuvate negde do 1 sat, do 13h se kuva kazan. Otac je to malo uprostio, pomog'o je malo, povećali smo proizvodnju, povećali smo količinu koju je deda radio. Najveći pomak koji smo mi imali jeste da smo mi napravili da recimo jedan najobičniji elektro-motor pokreće mešalicu. Dok je deda u svoje vreme sedeo pored kazana, mešao rukom i, ono, čitao novine. Znači to je bio zaista, vrlo vrlo težak...Naravno, bila je mala količina, al je realno neki veliki pomaci od onog dedinog do ovog današnjeg našeg, su samo eto u tim tim...bukvalno, elektro-motor je najveći, ajde ono što smo mi napravili, jedan korak ispred je to što smo njega ubacili da on okreće vidiš i***** delove za *****i mešalice za kazan. To se nekad sve radilo ručno i svaka radionica je imala po jednog ili dvojicu radnika kojima je posao bio samo da okreću, ili mešalice ili valjke, to je data bilo dosta teško. Naravno, kažem, mi smo to nešto uprostili i malo smo sebi pomogli ali pored toga, sva recptura koja se koristi je ista dedina. Znači na prvom mestu je ratluk, onda bih spomenuo naravno i mlečnu karamelu koja je, da kažem, bila dedin diplomski rad, na koji je on isto bio ponosan, i ja sam isto ponosan, jer sam zadržao potpuno isti ukus, kakav pamti mušterija, i oni to meni kažu, tako da je to za mene najveći uspeh.

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They used to work in Ustanička Street and in Obrenovac, because then, in the times after the war, it was very hard for all artisans, not just for us-artisan candy makers, but for all artisans. They had to move out of Belgrade, I think because of the high taxes. They had another problem, because then they all lived and worked inDušanovac, and Ustanička Street was at the time being expanded,so as to look like it does today. So they were evicted and moved to another location. The '60 were turbulent years for us. In that time, my father was supposed to take over this craft, but my granddad, being angry with the system that was destroying artisan life, told his son-our father to chose a craft or profession of his own choosing. So our father is a mechanic engineer, he finished „Petar Drapšin“ school. He inherited the workshop in '82 and his knowledge of mechanics helped us later on, because a lot of tools that grandpa collected, we managed to repair. For this job that we do, you cannot find tools anymore-you can find them in museums and antique shops. Simply, our production is little, we use hand tools made somewhere in Germany between the two World Wars, so you cannot find them anywhere today. When my granddad started working, Turkish delight was the cheapest thing. It is very simple to make it, but cooking lasts forever. You start cooking it at 7 am and you finish at 1 pm. Father simplified it a little bit. He helped us increase production. The greatest upturn we have had was when a simple electric motor powering the mixer, replaced granddad, who in his time used to stir it manually while reading newspapers. It was a really hard job. Naturally the production was lesser, but speaking of upturns from granddad's times until today, electric motor has been the greatest. It was all done manually and every workshop had one or two workers just for stirring. It was really hard so I say, we made it simpler, we helped ourselves a bit, but we still use only granddad's recipes. There is Turkish delight in the first place, but I'd like to mention milk caramel, which is something like granddad's graduation thesis, that he was really proud of. I am also very proud of sticking to that very taste, that our customers know very well, and when they tell me that, I consider it the greatest success.