01 — Our story

Why we make candy differently

Most hard candy is built around a single idea: sweetness, plus a flavor that resembles a fruit. We started Sugar & Sprig to try a different approach, treating the lollipop as a small canvas for ingredients that already have character of their own.

A batch begins with a short ingredient list and a question. What happens when the bitterness of blood orange peel meets the piney edge of rosemary? Can lavender stay floral without turning soapy? How much flaky salt does caramel need before the sweetness steps back? We cook test batches, taste them over several days, and keep only the pairings that stay interesting to the last bite.

Everything is poured by hand into molds, cooled, and wrapped in parchment. Small batches mean slight variations in color and shape from one pour to the next; we consider that part of the point, and we describe each flavor as it actually is rather than promising an identical product every time.

A confectioner pouring golden sugar syrup from a copper pan into lollipop molds
Pouring a test batch into molds in our workshop.

02 — The flavor library

Four pairings, four different moods

These are the flavors we return to most often. Add any of them to a tasting box to build a shortlist you can ask us about by email; nothing is ordered on this page.

Blood Orange & Rosemary

BrightHerbalGently bitter

Reduced blood orange juice and finely grated peel give a tart base; a small amount of rosemary infusion adds a resinous finish that lingers after the fruit.

Lavender & Wildflower Honey

FloralSoftRounded

Honey rounds out the sugar while culinary lavender is steeped briefly, so the floral note stays light. The candy is poured small, as a slow-melting drop rather than a lollipop.

Smoked Sea Salt Caramel

ToastedSaltyDeep

Cane sugar is cooked to a dark caramel, then finished with a pinch of smoked sea salt. It is the richest of the four and the one we most often pair with coffee.

Matcha & Yuzu

GrassyCitrusyClean

Ceremonial-grade matcha brings a gentle bitterness; yuzu zest lifts it with a sharp, aromatic citrus edge. The green comes from the tea itself, not from added coloring.

03 — The craft

From syrup to swirl

Overhead view of bowls with cane sugar, dried lavender, rosemary, citrus zest, matcha, sea salt, honey, and vanilla pods
A short ingredient list, measured before each pour.
  1. Measure and infuse. Cane sugar, glucose, and water are weighed. Botanicals are steeped separately and strained so the candy stays clear.
  2. Cook to temperature. The syrup is brought to the hard-crack stage in a copper pan. We work by temperature and by eye, not by a fixed timer.
  3. Add and pour. Zest, tea, salt, or buds go in at the last moment, and the syrup is poured by hand into molds on a level bench.
  4. Cool, check, wrap. Each piece is inspected, cooled fully, wrapped in parchment, and labeled with its flavor and ingredient list.

04 — Transparency

What goes in, and what does not

Typical ingredients

  • Cane sugar and glucose syrup
  • Fruit juice, peel, and zest
  • Culinary herbs, tea, and spices
  • Honey, sea salt, and vanilla

Good to know

  • Colors come from the ingredients themselves; we do not add artificial colors.
  • Made in a kitchen that also handles tree nuts, dairy, and soy.
  • Hard candy is a choking risk for young children; it is not intended for children under three.
  • These are confectionery treats. We make no health, wellness, or therapeutic claims about them.
  • Full ingredient and allergen details are provided for every batch before an order is confirmed.

05 — Questions

Frequently asked questions

06 — Get in touch

Ask about a flavor, a batch, or a pairing

Sugar & Sprig

4187 Maple Ridge Road, Suite 2
Portland, OR 97214
United States

hello.sugarsprig4826@gmail.com
+1 (503) 555-0148

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