About Us | Seattle Candy Company

How It Began

One Pan, One Bench Scraper

Seattle Candy Company started the way a lot of small food businesses start: with a recipe that got out of hand. We were making sea salt caramel for holiday gifts, cutting it on a marble slab and wrapping each piece by hand because there was no other way to do it. People started asking for more than we could reasonably give away.

So we rented time in a commercial kitchen, applied for the permits, bought a canopy and a folding table, and took a case of caramel to our first farmers market. We sold out before noon and drove home trying to figure out how to make four times as much the following Saturday.

We have been at it ever since. We do not have a storefront, and for now that suits us. Selling at market means we hand you the candy ourselves, we hear what you think about it standing right there, and the batch in your bag was almost certainly made this week.

Our Standard

What “All Natural” Means Here

It is not a regulated term, so it only means something if a company says exactly what it is promising. Here is ours.

What Goes In

Organic cane sugar. Washington butter and heavy cream. Real fruit purée and pressed juice. Local wildflower honey and pure maple syrup. Whole vanilla beans. Nuts and seeds toasted in our own oven. Sea salt harvested off the Washington coast.

What Stays Out

No corn syrup. No artificial flavors. No artificial dyes — every color you see comes from fruit or vegetable juice. No preservatives, no shelf-life extenders, no hydrogenated oils, and nothing on the label we would have to look up.

See the full ingredient and allergen list →

In the Kitchen

How a Batch Gets Made

1. Cook

Sugar, butter, and cream go into a copper kettle and come up slowly. Copper spreads heat evenly, which is the difference between amber and burnt.

2. Pour

The batch goes onto an oiled marble slab and rests overnight. Marble pulls the heat out fast and lets the candy set with an even grain.

3. Cut

Every piece is scored and cut by hand. That is why yours is not exactly the same size as the one next to it.

4. Wrap

Wrapped one at a time in wax paper the morning of market, so the candy in your bag is days old, not months.

Milestones

A Short Timeline

2019The first batch. A holiday pan of sea salt caramel, cut on a home kitchen counter and given away to neighbors.
2020Licensed and legal. We moved into a shared commercial kitchen, got our Washington food processor permits in order, and started making real quantities.
2021First market season. One canopy, one table, one flavor, and a sell-out before noon.
2023Beyond caramel. Fruit drops, brittle, and taffy joined the table, all built on the same no-corn-syrup rule.
2025Across the water. We added markets on the Kitsap Peninsula and in the South Sound.
2026Six markets a week in season, and a wholesale program for shops that want to carry us.

Come Find Us on a Saturday

We are at market rain or shine, with samples out and the good stuff up front. Bring your own tin and we will fill it.

See the Market Schedule Send Us a Note