Since 2009, Sugar Mamma founder and confectioner, Nancy Flint, had been gifting family and friends with her signature Sea Salt Caramels every Christmas. Encouraged by their “oohing and ahhing” each year, Nancy entered a local candy making contest and won! The award led to a local TV spot and a small CFO (Cottage Food Operation) was born!
Sugar Mamma Caramels are no ordinary caramels. They are made to order using only the highest quality ingredients with no additives or preservatives for a flavor that is pure, authentic and delicious. Sugar Mammas Caramels are made in small batches, entirely hand-crafted in San Diego, California.
What makes Sugar Mammas stand out from the rest? Their dedication to the craft and making caramels that are buttery, creamy, soft and luscious. Each bite is a gift made with love.
Sugar Mammas makes caramels in these mouth watering flavors:
- Sea Salt Caramels
- Vegan Caramels
- Agave Honey Caramels
- Coffee Caramels
- Chili Pepper Caramels
- Chocolate Caramels
- Bourbon Caramels
Sugar Mammas also makes Vanilla Marshmallows that are light and fluffy and melt-in-your-mouth delicious. They’ll bet it’s better than any marshmallow you’ve ever tasted or bought from the store!
Who are the business founders and when did you launch the business?
Nancy Flint is the founder of Sugar Mamma Caramels and established the company in November of 2013.
What inspired you to start your business?
I was inspired to start Sugar Mamma Caramels after years of gifting my signature Sea Salt Caramels to all my family and friends for Christmas. They encouraged me to enter a local San Diego food contest and I won! After being featured on local television with a great response, I was inspired to launch the business.
Where do you currently make your product and how did you find the process of finding a kitchen to be like?
I currently make all my products in my home kitchen. I own a CFO (Certified Food Operation) kitchen in my home that is permitted for cooking and selling my products through the board of health. This is currently my best option instead of the larger expense of renting a commercial kitchen.
Did you have a background in the food/drink industry when you started?
My background in the food industry is former jobs in restaurants and gourmet food shops, but mainly, I just love to cook!
A business idea that was left on the editing room floor?
I constantly have new ideas to expand my business – For example, a caramel sauce to be sold in jars, but so far this is not yet a reality.
What are some examples of rookie mistakes you made when starting out?
Some examples of rookie mistakes when starting out were charging too little for my products, selling at events that were ill attended and paying too much for printing of labels
Your biggest business challenge to date?
My biggest business challenge to date is to grow my e-commerce presence.
How do you stay motivated in the face of competition?
I stay motivated in the face of competition by believing my caramels are the absolute best! I put my heart and soul into every piece and I think you can taste the love!
What’s the strangest customer request or feedback you’ve gotten?
The strangest customer request was for very tiny pieces of caramels.
Whats your main business goal for 2015?
My goals for the next year are to greatly increase my online sales and add more locations to purchase my products.
What makes your company unique?
My company is unique because I run it entirely by myself, form creating flavors, cooking, packaging, marketing, you name it! I also use all natural ingredients.
What’s your team or company motto/mantra? (Informal or formal)
My motto is to make customers happy with a little bit of sugar and to share my joy of creating
Advice for someone with a great artisan food or drink idea?
My advice to someone with a great food idea is to do your research, pray, and work extremely hard!
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