Three generations of sugar
Candy Shop opened in 1987 in a single room behind a bakery, with one copper pan and a marble slab. We still use both.
Everything we sell is made here in batches of a few kilos at a time — boiled sweets pulled by hand, gummies set overnight, chocolate tempered in the morning and cut before lunch. Nothing sits in a warehouse.
How we make it
Real fruit purée in the gummies. Single-origin cocoa in the bars. No palm oil, and no colours we cannot pronounce.
Come and see
The counter is open Tuesday to Saturday, 9am to 5pm. Ask for a sample — we will not say no.