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The Confectionery House was set up by Jim Didolis and Serge Meilak when they left Rowntree Confectionery in 1985. With their vast confectionery experience they decided to fill a market opening. The Confectionery House specialise in sugar panning, chocolate panning, chocolate enrobing, compound chocolate formulation, and we are one of few Australian manufacturers of honeycomb. Australian owned and Australian operated, we aim to provide products for repackaging in the confectionery market which are of a high quality, competitively priced and readily available. In 2017 we expanded our manufacturing platform by adding coverture chocolate panning and enrobing in Milk, Dark and White Chocolate.
We are open to any new ideas, send an inquiry form which is located on the contact us tab, for any queries in relation to our services and product range |
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