Sweet Ambitions: Inside Elizabeth Confections with Dale Elizabeth Robertson

 

Launched in the summer of 2023, Elizabeth Confections has quickly made a name for itself in Canada’s growing artisan treat scene. Specializing in small-batch, gluten-free delights, the business is the brainchild of Dale Elizabeth Robertson, a passionate foodie, trained pastry chef, and chocolatier who turned her dietary restrictions into a delicious opportunity.

“We specialize in small batch treats and confections, all of which happen to be gluten free,” Dale explains. “We use high-quality ingredients and creative flavour combinations to offer something truly special for those with dietary restrictions.”

From cookies and brownies to lollipops and handcrafted chocolates, Elizabeth Confections delivers indulgent moments to customers across Canada. Orders are placed online and shipped nationwide, with products also featured at local Ottawa markets, pop-ups, and through a growing network of retail partners spanning four provinces—an impressive milestone in under a year.

The name Elizabeth Confections pays homage to Dale’s middle name, a tribute to both her personal journey and the qualities she sees in the name itself: strength, power, and elegance. “It’s a very traditional name,” she says. “Our products start traditionally too, but we add a modern twist. It felt like the perfect fit.”

Dale’s love for sweets and culinary arts is lifelong. She studied baking and pastry arts, only to discover partway through that she needed to follow a gluten-free lifestyle. Rather than see it as a limitation, she embraced it—and eventually, it became the cornerstone of her brand. “I’ve always loved being creative,” she says. “Starting this business has let me combine so many of my passions—developing flavors, designing packaging and displays, and connecting with the local business community.”

Before launching her own venture, Dale spent over a decade in the food and beverage industry, gaining valuable hands-on experience. But it was her entrepreneurial spirit—and a desire to fill a gap in the gluten-free dessert market—that pushed her to finally take the leap. “There’s never really a ‘right’ time,” she reflects. “Eventually I just jumped in.”

The early days of Elizabeth Confections were as scrappy as they were sweet. Dale started by offering cookies and brownies, posting on social media, building a website, and showing up at local markets. “The journey was a real learning curve,” she admits. “People often think the actual baking is the hardest part, but honestly, that’s just the tip of the iceberg. Behind the scenes, it’s bookkeeping, inventory management, logistics. I’ve learned so much and I’m still learning every day.”

One of the most important lessons? Adaptability. “Being flexible and willing to pivot when something isn’t working is key. You can’t let yourself get too attached to a process just because you like the idea of it. You have to be practical.”

Now, with retail partners in four provinces and growing demand, 2024 has become a breakout year for Elizabeth Confections. Dale’s goal for 2025 is to see her products available coast to coast.

But rapid growth comes with its own challenges—most notably, maintaining a work-life balance. “The flexibility of being self-employed is great, but the to-do list is never-ending. It’s easy to lose track of time and end up working every night and weekend. I’m learning to say no and prioritize having a personal life too.”

As Elizabeth Confections continues to scale, its foundation remains rooted in Dale’s original vision: crafting joyful, inclusive treats with care, creativity, and a whole lot of heart. With passion fueling her every step, Dale Elizabeth Robertson is proving that when you follow your sweet tooth—and your instincts—great things can happen.