Local eggs a hit nation-wide



CAROBANA Confectionery Factory has run out of Easter eggs, but only because the thousands they've made have already been sold.

This year, Carobana made 10 times more carob Easter eggs than last year, with orders shipping out as far afield as Western Australia and the Northern Territory.

"We've had big orders this year because a lot of kids have food allergies and carob is better for them than chocolate," said owner Ian Hamey, pictured left with customer Aaron Anderson.

Carob has been found to contain less fat but more sugar than cocoa, and carob is free of the allergenic and addictive effects present in cocoa.

Confectioners Trish Mill and Peter Kirkman worked flat out to fill the orders at Carobana.

"It's really hands on because you have to make the eggs in two halves, scoop out the middle before it cools, then stick the halves together, then foil wrap them by hand," Trish said.

Carobana predicts they'll have to start preparing for Easter a month earlier next year, given the popularity of their carob eggs.



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