Wee Sweetie Confectionery Creations was the result of a love of sweeties and a desire to bring something new to the world of traditional confectionery.
Wee Sweetie is determined to keep alive the (almost) lost art of handmade confectionery techniques, combining traditional sweetie craftsmanship with modern flavours and high quality natural ingredients.
Creator of Bacon Brittle and Hot Cross Fudge, seasonal menus and collaboration with other artisan producers mean Wee Sweetie’s ever changing Sweetie Menu is always showcasing something new and utterly unique.
Donna Bradley is the creative flair behind Wee Sweetie and the business has won awards and gained customers around the world since it was launched in 2014.
Wee Sweetie is the only Scottish producer of natural, handmade boiled sweets. All the sweeties are 100% handmade; boiled sweets are individually hand cut, every piece of fudge is a different size and toffees are smashed with a hammer to provide that truly handmade feel.
Wee Sweetie will always remain a small, artisan producer focussed on quality and creative confectionery.
Wee Sweetie supports the charity CCUK - read more.
Wee Sweetie is proud to use ingredients from the following Dumfries and Galloway producers:
Uncle Roy's Comestible Concoctions, Lockerbie Creamery, Annie's Delicious Bakes, Scrumptious, InHouse Chocolates, Sunrise Wholefoods, A Bee Provided, Waulkmill Cider, Barscobe Castle Peanut Butter, Sulwath Brewers, Irving's Bakery, Kilnford Farm Shop, Loch Arthur Creamery, Annandale Distillery and Love Meringues.
This is an ever growing list, if you have a fantastic product that is produced in Dumfries and Galloway, get in touch and we’ll try to turn it into a sweetie!
Original and the best
“Amazing company. Completed a rush order for me, arrived this morning and looks beautiful, just like stained glass. I would have eaten them all if it wasn't for the fact they are presents for my daughter’s P7 class. Would advise anyone who wants pulled sweets and lollies to get them from here. Original and the best. Many thanks.” - Ian C Campbell