Thursday, October 25th, 2007 | All Things, Eats

Papabubble, the cult-favorite candy chain from Barcelona, opened the doors to its very first stateside outpost with a Saturday night party at its new Nolita shop on Broome Street. The event generated ample buzz for the artisanal sweet shop, known for its beautiful and gourmet-flavored candies.

The original Spain store was started in June 2003 by young Australians Christopher King and Nigel Chouri; in addition to their popular shop in the Barri Gòtic (Gothic Quarter), Papabubble has locations in Amsterdam and Tokyo. The handmade sweets are made in store the “old-fashioned way”: fascinated customers are invited to watch as molten sugar is poured onto slab marble, and after being flavored with premium-quality essences, is rolled, folded and finally extruded into long logs, which are hardened and then hand-chopped into bite-sized pieces. The small vividly-colored pieces of sugar sculpture are sold by the glass jar or in refill bags, and are almost too pretty to eat. Almost…



This citrus variety tasted clean and bright: tangy, but not mouth-puckeringly so, and without the cloyingly artificial flavors that mar lesser candies. Completely addictive, too. I realized I’d overindulged when by day’s end, the roof of my mouth had that tell-tale rawness I hadn’t experienced in perhaps two decades. (Thanks for the sweet surprise, SYB!)

There are 2 Comments ... Papabubble

November 9, 2007

20 years is too long a wait!

November 13, 2007

Indeed. I’m making up for lost time now.

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