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We deliver Australia wide. Same day delivery for local orders. Check our delivery conditions for more details. We deliver Australia wide. Same day delivery for local orders. Check our delivery conditions for more details.


The Chefs of New Farm Confectionery

The Chefs of New Farm Confectionery

The sweet and magical world of New Farm Confectionery all starts at our Newstead kitchens, with none other than our amazing team of chefs. Every delicious morsel consumed by our customers has passed through these doors and was lovingly handcrafted by one of our team.

This team currently consists of 5 key players, Anna (not pictured) our Production Supervisor and Chef, Kylie our Chocolate Chef and Assistant Supervisor, Isabelle our all rounder who jumps between chocolate and confectionery production, Queena our Confectionery Chef and Aisylin our 1st year apprentice.

Each member is vital in the production of our sweet treats, they spend their days making brittle, rocky road, honeycomb and much much more! With Father's Day and Christmas fast approaching, the team is working hard to make sure our flagship store and our wholesalers are stocked to the brim with amazing products.

Next time you are in our Newstead flagship store, make sure you take a look through the window to see our chefs creating those treats you have come to know and love. 

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Handcrafted in Australia

Handcrafted in Australia

New Farm Confectionery, a place where you can get all your favourite chocolates and confectionery right here in the heart of Brisbane, Australia. Owned a operated by New Farm local Jodie Neilson, New Farm Confectionery was born while Jodie was travelling through Bordeaux, France. During her travels it became clear to her that the French people love their food and it didn't matter whether it was a three course meal or a bag of sweets, they treat all their food with reverence. With this French food philosophy in mind, and her return to Australia fast approaching, she decided that she wanted to bring her take on the beautifully handcrafted chocolate and confectionery back to Australia. 

On her return to Australia, New Farm Confectionery quickly began. From her home kitchen Jodie began creating recipes and handcrafting beautiful chocolates and confectionery, inspired by the beautiful treats she experienced in France, and with the adult audience in mind. 

Eight years later and New Farm Confectionery has a team of confectioners and chocolatiers who pride themselves on dreaming, creating and handcrafting all of the products from the Flagship store at Newstead. The team at New Farm Confectionery, led by Jodie, are proud of what they have achieved in such a short time. New Farm Confectionery also supports locally grown ingredients including The Ginger Factory and Berry Fresh.

You can visit the Newstead Flagship Store to watch all the magic happening through the viewing window or attend one of our many workshops and learn how some of our favourite products are made. 

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The History of Dragees

The History of Dragees

When you enter the New Farm Confectionery flagship store your eyes are drawn to our beautiful confectionery cabinet filled with chocolate covered nuts, freeze dried fruits and other delicious centers.

Taking a glance into the window, you can take a peek into our kitchens where you will usually see two 'panning' machines on our benches. Watch as the thin ribbons of luxurious milk, dark and white chocolate are being streamed into the machines to create our amazing Dragees.

Sugar panning or simply 'panning' is the process of building layers of chocolate or crystalized sugar onto a candy or nut center. Panning is carried out in a rotating pan called a dragee pan but you could make your own dragees using a cake tin and some tempered chocolate if you want to. The first mechanized panning machine was believed to have been created in 1836, before that everything was panned by hand.

Oddly enough, when we take a step back in time, records show the method of panning was first used in the pharmaceutical industry back in 1100 to make medicines easier to swallow. Jump forward a few years in time and sweet ingredients such as honey and sugar started to become involved in the panning process, sugar panning was born! It was at this point in history that the fun began and something sweet was on the rise.

There are 3 main stages of panning;

1. Pre-treatment of the center: The nut or candy is processed with a protective layer to assist in the panning stage and prolong the shelf life.

2. Chocolate/candy panning: The building and layering of chocolate or candy layers to form dragees.

3. Polishing and Sealing: This stage adds a glossy shine to the product.

Some of the first ever confectionery-coated pieces were believed to have been made in the year 1200 in France. It is said that in France dragees became famous for their ability to increase fertility. Many dragees started to make an appearance at family events, weddings, christenings and from the 16th century onwards, they were also found on the tables of princes. 

To this day dragees are being made all over the world. They can vary from fruit or nut centers, caramels, liquid centers, nougat pieces and many more! Dragees are a very diverse product and can be made with so many flavour combinations, the creativity is endless.

Visit us in store to try 

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An Interview with our Production Supervisor

An Interview with our Production Supervisor

We interviewed our Production Supervisor, Anna Phillips, to find out what New Farm Confectionery Product she likes to make, eat and what she likes to pair our products with.

1. What is your favourite New Farm Confectionery product to make?


2. Why?

I truly think honeycomb is one of the most interesting and technically driven products that we make. Honeycomb has many variables due to its unstable nature so it keeps you on your toes and really makes you think about why you are getting a certain outcome. 

3. What part of the process do you enjoy the most?

Watching the chemical reaction between the bi-carb, heat and sugar unfold.

4. Why? What is the outcome?

After adding the gelatine and the bi-carb, the honeycomb is placed back on the stove, this is the part where you get to stare at the amazing reaction as the honeycomb starts to rise in the pot. When the honeycomb has reached its peak and created a mushroom-like top, you are then able to tip it out onto the tray and see it in all its glory.

5. What is your favourite New Farm Confectionery product to eat?

Milk chocolate coated pretzels

5. Why?

It is a product I would already buy from the supermarket but it never tasted good enough. At New Farm Confectionery we use amazing salted crunchy pretzels and this paired with milk couverture chocolate is just a winner! It's such a yummy elevated snack and you can really taste the difference when using great quality chocolate. 

6. What do you like to pair it with?

These are amazing on their own! It's hard not to demolish a whole bag especially when watching a good movie. 

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