About Toute Douceur Candy

I didn’t grow up in a candy kitchen. I didn’t go to culinary school. I built this one batch at a time—teaching myself how to temper chocolate, cook sugar, and chase flavors that wouldn’t leave me alone. I started Toute Douceur because I wanted to make candy that felt like me: bold, joyful, and a little rebellious. This isn’t candy made to fit in. My confections are unapologetically different—from ube caramels that taste like toasted marshmallow, to pistachio marzipan cups topped with sea salt, to spicy hot honey brittle molded into bee-stamped dark chocolate bites. I don’t use artificial colors, preservatives, or gimmicks—just real ingredients, layered flavors, and a whole lot of intention. I’m completely self-taught. I didn’t inherit a legacy—I made my own. My caramels took over a decade to perfect, and that same focus and love goes into every truffle, every cup, every box. My process is messy, precise, and personal. I hand-cut, hand-wrap, and build each batch from the ground up—because I believe candy should feel like something special, something made with care. This isn’t polished perfection. It’s vibrant, grounded, and meant to surprise you. Call it “street candy” if you want. I call it the most happy candy.Read their story