A Kitchen, A Dream
Margaret and Thomas Clarke started House of Sweets in their East London kitchen with nothing but a family fudge recipe, a copper pot, and an unshakeable love of confectionery. Their first batch of salted caramel fudge sold out at the local market in under an hour.
Our First Shop
After six years selling at markets and festivals, we opened our first proper shop on Columbia Road, Bethnal Green. The bright pink storefront became a neighbourhood icon, and our truffle collection debuted to queues around the block.
Crafting the Collection
We brought on our first master chocolatier, Antoine Dubois, trained in Brussels. Together we developed our signature praline range and introduced Belgian techniques to our handmade process — elevating every product we made.
Going Green
We pledged to make the entire House of Sweets operation carbon-neutral by 2025. That meant switching to 100% recycled packaging, partnering with sustainable cocoa farms, and powering our bakery with renewable energy.
Sweeter Than Ever
Today we craft over 50 products, ship across the UK, and have welcomed more than half a million customers. But our values haven't changed: every single sweet is still made by hand, with the finest ingredients, in London.
What we stand for
Handcrafted Always
Every sweet is made by hand. No shortcuts, no automation — just skilled hands, quality ingredients, and time.
Planet First
From our packaging to our supply chain, we work hard to minimise our footprint and maximise our positive impact.
Community Rooted
We support local suppliers, employ locally, and give back to the communities that helped us grow.
Meet the makers
The talented humans behind every truffle, fudge, and cupcake.
Margaret Clarke
Margaret still tests every new recipe personally. She says if it doesn't make her close her eyes when she tastes it, it's not ready.
Thomas Clarke
Thomas keeps the wheels turning. From sourcing cocoa to managing deliveries, his passion for detail ensures every order is perfect.
Antoine Dubois
Trained in Brussels, Antoine brought Belgian precision to our process. His praline recipe has won three Great Taste Awards.