Crafting the magic ingredient

Six months into the business, Caramelicious began exporting to Singapore after having the opportunity to be on a Victorian trade mission.

His wife and business partner Breena Tremsal says they chose Singapore because its multicultural population loves buying imported products – particularly high-quality ones from Australia – and the French influence adds an interesting factor.

In the second year, they began widening their reach to other destinations, and now also export to Dubai, China, New Zealand, Japan and Hong Kong.

As of 2016, the split between domestic and export sales was 50/50 and Tremsal sees it remaining that way for a while.

From beginning with products in 110g, 200g, 280g, and gift four-packs of salted caramel, the Tremsals then added 600g and one kilogram. In 2015, they added 5kg, 10kg and 20kg for foodservice.

They’ve continually developed new products in both size and flavour, and as well as the salted caramel they now have spreads in vanilla caramel, cocoa hazelnut caramel, cocoa caramel and coffee caramel.

Caramelicious now provides product as ingredients for a broad range of food and beverage, from yoghurt, ice cream and gelato, through to doughnuts and craft beer.

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