Our Story • From Paso Robles, CA
Sugar + Spoon is a small-batch caramel company rooted in one family's century-old tradition of showing love through food. Every piece is handcrafted from great-grandmother Edith's 1930s recipe — soft, buttery, and made to be shared. If you've never heard of us before, this is where to start.
Where it all began
Long before there was a shop, a website, or a single wrapped caramel, there was a ranch in Lockwood, California — and a woman named Edith.
Every Christmas, my great-grandma, Edith made caramels. Not as a side dish or an afterthought, but as an offering. A way of saying: I thought about you. I made this for you. The recipe was simple — butter, cream, sugar, time — but the intention behind it was anything but.
That recipe has stayed in our family for nearly a hundred years. And today, it's the foundation of everything I make at Sugar + Spoon.
Easter on the ranch
Growing up, Easter wasn't a quiet holiday. It was an event — a full-day, four-generations-deep gathering at the family ranch, not far from where my great-grandma made her first batch of caramels. Over 150 relatives would arrive in the morning sun and not leave until the sky went pink and dusty.
There were wagon races down dry California hills. Hundreds of dyed eggs hidden across oak trees and open fields. Tractor rides. Grass stains. The kind of food that only exists when someone has been cooking since dawn.
And at the end of the day, every single person went home covered in dirt — and in memories.
"Every dish was made with intention. Every recipe carried a story. Every bite was a way of saying: I thought about you."
Why I make caramels
We haven't had one of those big Easter gatherings in many years. But we still talk about them — the way you talk about things that shaped you.
Sugar + Spoon exists because of what those gatherings taught us: that food is one of the most direct ways human beings communicate care. Not grand gestures. Just something made by hand, wrapped with thought, and given freely.
Our small-batch caramels are still made from my great-grandma Edith's original 1930s recipe, finished by hand right here in Paso Robles. Soft. Buttery. Classic. Nothing unnecessary. I make them in small quantities because that's the only way to make them right — the same way my great-grandma did, batch by careful batch.
A note for Easter
Caramels weren't always part of Easter in our family — that was Christmas territory. But the spirit behind them? That was always the same. Something handmade. Something sweet. Something that said: you were worth the effort.
Whether you're building an Easter basket, bringing something to the table, or just looking for a small, beautiful thing to give someone you love — we think a box of caramels says exactly that. Tucked into a basket alongside a few eggs, or set out in a little dish after Easter dinner, they have a way of feeling exactly right.
You can learn more about where I come from and how I work on my About page — it's a short read, and it'll tell you more about my family.
Ready to share something made with intention this Easter? I'd love to make something for you.
