It has been a whirlwind four years for Fudge Kitchen and its md Sian Holt. Up to 2008, the firm had spent almost 27 years making fresh whipping cream fudge in its eight retail stores nationwide.
However, she then started to investigate developing a product with a longer shelf-life which could be sold by other outlets.
Fast forward to today, and Holt has overseen the launch of 40 different products – from fudge squares, to fudge dipped in chocolate and drinking fudge – and has recently moved into a new factory in Aylesham in Kent.
In this exclusive podcast for FoodManufacture.co.uk, Holt reveals how the business has been transformed in recent years and how it has coped with a “massive learning curve”.
With little full-scale manufacturing experience, Holt said she has treated the business as a start-up and, despite significant recent growth, started very slowly in the first instance.
Listen to the podcast to hear Holt reveal how she got a foot in the door with the likes of Selfridges and Lakeland, how she overcame manufacturing and process efficiency challenges, and what she views as key growth opportunities for the firm.
While always keen to expand, Holt stressed the business is concerned with value, not volume.
“This isn’t the kind of fudge you buy someone to say thanks for looking after the cat,” she said. “This is a premium product.”