In the early 1600s, Dutch immigrants began settling in a small trading town along the Hudson River bank known today as New York City. On lazy summer afternoons, their children could be found in groups of threes and fours twirling clotheslines on the hot pavement in a jump rope game that the English settlers soon called “Double Dutch.”

Enter Oakland, California, circa 2008, where, on a nostalgic whim, I began searching for my favorite candies from childhood. What I discovered was preservatives and stabilizers, processed fillers, high fructose corn syrup, and artificial flavors.

Two years later, I founded Double Dutch Sweets with the determination to make candy that captures the brightest parts of childhood – summers of fresh berries and stone fruit, pick-up games of hopscotch, and the sweet thrill of new friendships.

Highest Quality Ingredients

In staying true to the perfect simplicity of those moments, we only use the highest quality local and organic ingredients in our candy bars and confections.

One of our community partners is Straus Family Creamery, which began in 1941 with a farmer named Bill Strauss, a small herd of 23 cows, and a parcel of land on the beautiful shores of Tomales Bay – 60 miles north of San Francisco. To this day, the Strauss Family Creamery cows that produce our cream and butter graze freely on organic grasses, hays, and grains, which get a sweet flavor from the fog and salty coastal sea air in Tomales Bay.

Our candies are sweetened with organic California raw honey and organic evaporated cane juice, which combine to give our confections a complexity often lacking in commercially produced candies.

Small Batch Methods

Our candies are carefully crafted by tiny human hands – not machines – in small batches that produce their characteristic variations in size, flavor, and texture.