Childhood dream
As a child, Thomas, founder of Suboro, dreamed of starting his own candy factory. You might think that such a dream decreases as you get older, but apparently that isn't always the case. After years of experimenting, this passion has resulted in the perfect caramel sauce.
There, caramel sauce as a topping is indispensable in the dessert kitchen and they still make it the old-fashioned way.
After tasting that, we thought: why don't we have that in the Netherlands?
Some research gave disappointing results with no more than some bottles of flavoured sugar water, palmoil and condensed milks that were supposed to pass for caramel sauce.
Surely our ice creams, pancakes, coffee, breakfast and desserts deserve much better?"
If you are able to make ice cream, pancakes, desserts or other guilty pleasures even more delicious, you should hop on that opportunity.
In Sweden, they have long understood this.
A thousand years of caramel
Caramel was probably discovered about a thousand years ago. At first it was mainly used medicinally, but it soon became apparent that it is also very tasty! Since then, the popularity of burnt sugar has traveled the world and can be found on every continent. So you could say that Suboro was born at the millennium celebration of caramel!
A thousand years of caramel
Caramel was probably discovered about a thousand years ago. At first it was mainly used medicinally, but it soon became apparent that it is also very tasty! Since then, the popularity of burnt sugar has traveled the world and can be found on every continent. So you could say that Suboro was born at the millennium celebration of caramel!
A thousand years of caramel
Caramel was probably discovered about a thousand years ago. At first it was mainly used medicinally, but it soon became apparent that it is also very tasty! Since then, the popularity of burnt sugar has traveled the world and can be found on every continent. So you could say that Suboro was born at the millennium celebration of caramel!
Au beurre sale
The story goes that the chocolatier Henri Le Roux from Brittany first incorporated salted butter into his recipe in 1970. He wanted to distinguish himself from the local competition and thus changed the taste of caramel forever.
Contact
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Do you have a cool restaurant or a beautiful store and would you like to stock Suboro? Please get in touch at verkoop@suboro.nl
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Do you need help with anything regarding an order or do you have questions about our product? Send an email to winkel@suboro.nl