New candy stores are popping up across NYC. Why?

In Brooklyn, Cat Cirino launched her sweet shop, Candor Candy’s, in the Fort Greene neighbourhood in March. To boost revenues she also sells pantry items such as granola, rice, soft drinks and beef jerky, all from independent producers.

But when it comes to her core product, selling candy has a number of benefits, such as it having a long shelf life, and being able to sit at room temperature. And if the shop follows the pick-and-mix model then the customer does a lot of the work on his or her own.

But as Cohen points out, it is not all plain sailing. With many confectionary supplies coming from overseas, he says that his wholesale prices have risen. The increases come due to President Trump’s numerous import tariffs on other countries, and higher global transport costs as a result of fuel prices rising due to the US-Israeli conflict with Iran.

Cohen notes that a Hershey chocolate bar that cost his shop about 62 cents pre-pandemic now comes to more than a dollar. For while Hershey’s is a famous American brand, the cocoa beans it is made from come from overseas.

He adds that one of his UK suppliers simply stopped shipping to the US after losing too much money in customs.

Despite these issues, Cohen says he has absorbed most of the cost increases, and that his sales are up. In these tough economic times, he says “a little candy goes a long way”.