How it started
Childhood dream
As a kid, Thomas—founder of Suboro—used to dream of having his own candy factory. You’d think that kind of dream fades as you grow up, but not this one. Years later, that same passion turned into the perfect caramel sauce.
If you are able to make ice cream, pancakes, desserts or other guilty pleasures even more delicious, you should hop on that opportunity.
In Sweden, they have long understood this.
In Sweden, France, and the US, caramel sauce is totally normal—on desserts, at breakfast, and in patisserie. The real stuff. Made with time, care, and honest ingredients.
We tasted it and thought: why don’t we have this in the Netherlands?
What we found instead? Bottles of sugar water with artificial flavouring, palm oil, or sickly sweet condensed milk pretending to be caramel sauce. Sorry, but that doesn’t count.
Our ice cream, coffee, pancakes, and pastries deserve better. Way better.


Thousand year caramel
Caramel was discovered about a thousand years ago. At first, it was mainly used for medicinal purposes—but it didn’t take long for people to realise it was also seriously tasty.
Since then, the love for caramelised sugar has travelled the world, popping up on every continent. So you could say Suboro was born right on time… at caramel’s very own millennium celebration.
Au beurre salé
Legend has it that in 1970, chocolatier Henri Le Roux did something genius—he threw salted butter into his caramel. Just to stand out from the crowd in Brittany. The result? A total gamechanger. Caramel hasn’t been the same since.

Contact
We'd love to hear from you! Here are several ways you can contact us:
Business orders
Do you have a cool restaurant or a beautiful store and would you like to stock Suboro? Please get in touch at verkoop@suboro.nl
Customer service
Do you need help with anything regarding an order or do you have questions about our product? Send an email to winkel@suboro.nl