The Success story of Shepparton based Singh Sweets Corner

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FP-Singh-Sweets-and-Treats[1]

IN just over 12 months, Singh Sweets and Snacks have jumped from using 150-200kgs of milk per week to create their delicious, hand-made and traditional Indian sweets, to using 1,000 litres per week due to an increasing demand in their products, and now the locally owned and operated store is looking to expand Australia wide.

Opening in January last year, the sweets, which include Besan Burfi, Gulab Jarmun, Chum Chum, Khoya Burfi and Ladooo are produced from locally sourced milk and natural, vegetarian ingredients, with consumers in Melbourne and Canberra snapping up the snacks.

Singh Sweets and Snacks Owner, Gurpreet Singh said he had seen a demand in the local market for the sweets, and is now looking at expanding to markets in Sydney and Adelaide, as well as opening a store in Melbourne in the coming 12 months.
“I have a passion for good food.

“When I ran the Indian Supermarket here in Shepparton, I found that there was demand in the market and so I made the decision to open my own restaurant and sweet snacks store. Over the last 12 months that demand has grown. I have one consumer in Melbourne who buys 200kg of my products every week.

“Shepparton is the perfect place to run my shop from. There is a lot of fresh milk around the region and I like it here; my family is here and Shepparton has a great community.

“There is a lot of work that goes into making them right and to add the most flavour.
“99 percent of the snacks are made by hand at the moment, but we are looking into getting a machine next year to make the process more efficient and to help meet the increasing demand.”

Source: The Adviser

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