Mission

Little Dipper Confections is all about taking you back to the good old days.

This means a number of things.  First, it is my personal rule to never let the quality of my products take second place to quantity.  I want to be able to ensure that each and every candy tastes amazing and looks great.  I do this by limiting my production to small handcrafted batches.

It also means I use real fruit or fruit juices to make all of my fruit-based caramels and truffles.  It definitely takes longer to peel and process bananas and oranges than to open a packet of artificial fruit flavoring, but the difference in taste is astounding.  The personal satisfaction I get from using high quality ingredients is immeasurable.

I use quality couverture chocolate to enrobe each confection.  Never compound, baking, or coating chocolates.  The difference?  Couverture contains no substitutions for pure cocoa butter.  You’ll know it’s the real thing by the way quality chocolate melts so easily on your tongue, never leaving a waxy feel.

I don’t add preservatives to any of my candies, so you can trust that your box of Little Dipper Confections has not been sitting on a shelf for months on end.  Of course, this means they’re best enjoyed promptly after purchase for optimum flavor and freshness.  As far as I know, this has never been a problem.

Little Dipper Confections seeks to honor those simpler days when people did much of their shopping without having to travel far from their neighborhoods.  I’m happy to offer Tacoma-area communities the option of purchasing locally-made hand-crafted confections.  In return, I try my best to source my own ingredients and supplies as close to home as possible.  Most of my ingredients are purchased from markets within 10 miles of my kitchen.

The small, local nature of Little Dipper Confections means that I operate with complete transparency.  You always know exactly who is making your candies–yours truly.  You don’t have to wonder which remote warehouse they came from, what kind of factory conditions they were exposed to, or what industrial-sized pieces of machinery were involved.  I make all my confections right in my licensed home kitchen.

Getting quality products for your hard-earned money, knowing where your food comes from and how they’re made, and doing business within your own community–if any of this reminds you of the good old days, when life seemed just a little bit simpler, then I’ll consider my mission accomplished.