Resources

The lowest quote is the easy thing to compare, so that’s where most people start, but in our experience it isn’t what decides whether a supplier works out for your store. What does is pretty boring stuff like whether they actually keep product in stock and whether they talk to you plainly about delivery timing…

If you’re putting out a candy buffet just for people to sample, figure on roughly a quarter to half a pound of candy per guest and if the same table is doing double work as the take-home favor you’ll want to go up to something like half a pound to a pound each. Round up…

Wine gums and fruit pastilles, traditional fudge and toffee, boiled sweets and UK-style chocolate are the British sweets that travel well for resale. The demand mostly comes from two directions. There are expats missing a taste of home, and there are shoppers after something nostalgic or just hard to find elsewhere. Category staples Wine gums…

Ask most people what German candy means and they’ll say gummies before anything else, fruit gums especially. Marzipan and chocolate trail close behind. Part of why German gummies travel so well commercially is that the category is broad and instantly recognizable and liked across pretty much every age group, so it’s a dependable volume seller…

Drop is what the Dutch call their licorice, and honestly nobody does more with the category. There’s sweet drop and salty drop (zoute drop) and soft pieces and hard ones, in shapes like coins and diamonds and even cats. Per person the Netherlands gets through more licorice than just about anywhere else on earth, which…

Ask a buyer which Italian sweets matter for wholesale and you’ll get roughly the same answer every time. Torrone (nougat) and hazelnut and gianduja chocolate come up first, then filled wafers and seasonal panettone. The whole category leans hard on nuts (hazelnut especially) and there’s a seasonal spike around the winter holidays that’s hard to…

Sour gummies and wine gums have the broadest appeal, so that’s where a Swedish section for resale usually starts, with foam (skum) sweets and salty licorice coming in after for the enthusiasts who keep coming back. Build the core, then the niche Sour and fruit gummies go at the front of the shelf with the…

Turkish delight (lokum, if you want the proper name) is a soft gel candy made from starch and sugar, usually flavored with rosewater and often lemon or mastic. Pistachio or walnut gets studded through a lot of it and then it’s dusted in powdered sugar and cut into cubes, so some buyers see it as…

Swedish candy mostly means lösgodis, the pick-and-mix thing where you build your own bag. It’s picked up a real cult following outside Sweden, partly because the textures get so wild and partly because the flavors lean hard into sour and salty (salmiak licorice being the obvious example). The pick-and-mix culture In Sweden lösgodis is loose…

Ask people why Swiss chocolate has the reputation it does and it usually comes down to one word, smoothness. It came from decades of conching and a long run of milk chocolate experiments in Switzerland. If you’re building a shelf, we’d lead with smooth milk chocolate bars and boxed pralines, since they carry a premium…