The advent of sweet shops came about with the popularisation of confectionary products in the mid-19th century. Mass production meant traditional sweet treats could be made available to all, and though sweets had been sold in different kinds of stores before, there were now enough being produced to dedicate entire establishments to them.
The sweet shop served the local community and stocked an array of products, from boiled sweets to chocolate bars to liquorice. Some shops made their own confectionery on site, using copper pans to boil sugar for candies or making fresh toffee or fudge to sell. Chocolate products also began to become more popular in the later 19th century as British companies began to produce and sell chocolate bars. While companies like Cadbury had been selling cocoa and hot chocolate since the early 1800s, it wasn’t until 1847 that Fry’s made the first chocolate bar. As other confectioners began producing chocolate products, sweet shops began to stock more chocolate alongside their traditional sweets.
In the 20th century, sweets became a luxury product due to rationing during the World Wars. However, sweets remained a popular commodity as a treat to send to loved ones at the front or as special gifts for those left behind at home. After the conflicts ended, advancements in manufacturing and the end of rationing meant that a diverse array of confectionery began to be made and sweet shops were once again on top.
While the majority of dedicated sweet shops ceased to exist through the late 20th and 21st centuries due to the rise in supermarkets, some ‘old-fashioned’ sweet shops still exist and can be found in towns and villages throughout the UK. The novelty and nostalgia of a Victorian sweet shop takes customers back in time.