St. Louis has no shortage of places to satisfy a sweet tooth, and some of the city’s candy makers have been at it for generations. This season, you can pick up Halloween treats, chocolate boxes, stocking stuffers, caramel apples and other sweets from these local shops.
The Caramel House
The Carmel House in Olivette, founded by Janet Shulman, offers three dozen small-batch caramel flavors, including classic salted, vanilla, lavender, coffee, horchata and gooey butter cake. Try the signature Turtle Apple with salted caramel, Missouri pecans and dark chocolate or the English Toffee Krack, a butter-crunch toffee topped with pecans and white and dark chocolate.
9639 Olive Blvd., Olivette, thecaramelhouse.com
Switzer’s
A St. Louis candy-making institution since the 1880s, Switzer’s got its start when Grandpa Switzer sold candy from carts along the riverfront. The company is known for chewy licorice, including classic black and cherry twists, green apple, blue raspberry and watermelon, as well as Buttermels, a creamy caramel-butterscotch candy. These candies can be purchased at local grocers, including Schnuck’s, Dierberg’s and Straub’s.
Multiple locations, switzercandy.com
Crown Candy
Opened in 1913 by Harry Karandzieff and Pete Jugaloff, Crown Candy Kitchen has served its neighborhood for generations. Along with its famous soda fountain, the shop makes assorted chocolates, nut clusters, caramels, nonpareils and peanut butter cups. For a distinctly St. Louis treat, grab its signature chocolate “hash” made with marshmallow, chocolate and chopped pecans.
1401 St. Louis Ave., St. Louis, crowncandykitchen.net
Chocolate Chocolate Chocolate
The Abel family’s Chocolate Chocolate Chocolate got its start more than 40 years ago with a small Chippewa Street shop on Route 66. Its caramels and truffles are longtime favorites, while the Chocolate Breakup, a two-pound chocolate bar, is its top-selling retail item. Seasonal shoppers will also find assorted chocolates, caramels and giftable bars.
Multiple locations, chocolatechocolate.com
Bissinger’s
With roots stretching back to 17th-century France, Bissinger’s has been part of St. Louis’ chocolate scene since 1927. The Abels purchased the brand in 2019, adding its historic name to their local chocolate-making portfolio. Favorites include themed chocolate boxes, including Halloween, St. Louis and cocktail collections, as well as advent calendars, chocolate-dipped oranges and apricots, salted caramels, bark and its signature chocolate caramel lollipops.
Multiple locations, bissingers.com
Kakao Chocolate
Since 2008, Kakao has made chocolates by hand in small batches in St. Louis. At its Maplewood shop, offerings include pâte de fruits, hand-dipped truffles, caramels, Marshmallow Pie, “Big Squeal” bacon-pecan brittle and chocolate barks in flavors such as Missouri pecan, peanut butter, coffee and Mexican bark with cinnamon and chile peppers.
7272 Manchester Road, Maplewood, kakaochocolate.com
Merb’s Candies
Since 1921, Merb’s Candies remains family-owned and uses recipes that have stayed largely unchanged for generations. Its claim to fame is the Bionic Apple, a caramel apple covered in chocolate and nuts. Chocolate-covered strawberries, turtles, assorted chocolates and seasonal candies round out the selection.
Multiple locations, merbscandies.com
Bijoux Handcrafted Chocolates
Owner and chocolatier Meggie Mobley started Bijoux by making chocolates at home and selling them at farmers markets before opening her first shop in 2020. The Webster Groves storefront is known for jewel-like, hand-painted bonbons in flavors such as salted caramel, passion fruit, cherry almond, fig goat cheese and black currant balsamic.
7930 Big Bend Blvd. A, Webster Groves, bijouxchocolates.com
How Sweet Is This – The Itsy Bitsy Candy Shoppe
This tiny DeMun shop offers bulk gummies, gourmet chocolates, old-school movie-theater candy and colorful sweets to mix and match. For Halloween, fill a bowl with nostalgic favorites; for the holidays, build a custom assortment for the candy lover who has everything.
804 De Mun Ave., Clayton, howsweetisthis.com
This article appears in October 2026.