Shoppers in Wellington were able to take a step back in time when a traditional-style sweet shop opened in the town.
The Sweet Jar in New Street stocks traditional sweets such as humbugs, rhubarb and custards, pineapple rocks and American jelly beans.
The store, which is run by husband and wife Brian and Jean Jay, also sells licorice as well as its own manufactured confectionery.
The shop’s own confectionery is also made in the traditional way - by melting the sugar and using dyes to create the shapes.
Traditional recipes, some of which date back to the 1840s, are used in the process.
The confectionery is stored in large glass jars and the new business, which opened yesterday, has brought a touch of nostalgia to Wellington.
Mrs Jay said: “We have had a great start. The shop has attracted a lot of attention and we have been very busy since we opened up.
“We are really pleased with how it has gone and really pleased that we seem to have brought something different to the town.
“People’s eyes have been lighting up when they have spotted their favourite sweet.
“It has been a trip down memory lane for many of our customers and business so far has been very good.”
The store, sited in the former JD Jefferies and Son bakery premises, is the next step in Mr Jay’s growing confectionery business.
Mr Jay is a partner in a business called JJ’s Confectionery which makes and supplies handmade boiled sweets and kalis - flavoured dipping sugars.
The firm supplies more than 50 shops across the West Midlands and produces in excess of 50,000 units every week.
JJ’s Confectionery has more than 40 lines in its range including speciality home-made herbals, pineapple and cola bricks and some of the finest tasting apple sours.
The firm is already developing new sweets and uses quality, natural ingredients to produce top of the range homemade sweets.
MR JAY’S TOP SELLERS
1. Rhubarb and Custard
2. Pineapple Rock
3. JJ’s herbals/ Cherry herbals
4. Blackberry and apple
5. Banana and custard
6. Kali - a sugar-based colouring you dip a lolly or liquorice into
By Iain St John
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