Lavender Lemonade
Recipe contributed by Sonoma Syrup Co.
Wine Country-Inspired Syrups Sweeten Lives Nationwide, Naturally
A little more than 20 years ago, Sonoma Syrup Co. founder Karin Campion transitioned from a career in big city corporate architecture to designing residential architecture out of her home in order to spend more time with her then-young sons. At the former church schoolhouse on Sonoma’s Lovall Valley Road that she restored for her family, Campion planted an extensive garden lush with Provence lavender, Meyer lemons and mint.
What began as experimental tinkering in the kitchen with the bounty of her home harvest quickly transformed into a thriving business with products sold nationwide in large chains including Sur La Table, BevMo, Total Wine and Whole Foods, as well as in specialty retail shops and artisanal coffee shops. Fast forward 20 years and Sonoma Syrup Co.’s products are now beloved by professional and home bakers, baristas and bartenders across the country.
As Sonoma Syrup Co. celebrates its 20th anniversary, we sat down with Campion to hear more about her personal journey and the Sonoma County community that she says bolstered her along the way.
Edible Marin & Wine Country: Do you think there’s something special about Sonoma?
Karin Campion:
I grew up in a small town and love that my three sons were also raised in the small town of Sonoma. It’s a community that takes care of each other. We share the abundance of our gardens and the joy of parades, farmers’ markets and other local events. Good, hardworking people thrive and shine here.
What inspired you to found Sonoma Syrup Co.?
We are very fortunate to live in such a beautiful, bountiful area, and I was looking for a way to bottle a few of the botanical essences of this place—quintessential Wine Country flavors—so they could be shared with a wider audience. Blending them into simple syrups was a natural fit. I loved making and drinking iced sun tea and was tired of having the sugar fall to the bottom, hence easily blended simple syrup was born. As a mom, I also wanted all-natural syrups that contained real fruit juice and botanicals that could be used to make drinks and other treats for my sons and their friends, rather than all the artificially flavored and colored drinks on the market.
I believe that actions are what change the world, and your life. I had to act, just do it, turn ideas into reality and do the work, one step at a time. The best advice I ever received was from Don Sebastiani [third-generation owner of Don Sebastiani & Sons winery] who, when I told him I had no idea what I was doing, said ‘That is the best way to do a business—to figure it out!’ From that day forward I continued with confidence and resilience.
Who are some of the others who helped Sonoma Syrup Co. make it to this milestone anniversary?
We were fortunate to meet with Chuck Williams, the founder of Williams-Sonoma, in 2002, and everything started happening pretty quickly after that. Experts in vanilla beans and other ingredients, and production, were so supportive and helpful. My food technologist taught me everything about the world that I had just jumped into. The Small Business Association in Sonoma passed along business acumen, while friends and other entrepreneurs shared advice.
All of these incredible individuals played a part in our early success. I had no idea what I was doing, and I am still here today due to this network of talent, and the kindness they showed me. I have immense and unending gratitude for these gifted people who guided me.
Are you still inspired to create new products?
My garden is one of the hearts of this business. I love creating new flavors and delicious offerings using fresh ingredients either from my own harvest or from local farmers’ markets.
In a world where many small food businesses do not make it over the long term, what do you believe is special about Sonoma Syrup Co.?
As we celebrate our 20th anniversary, we remain devoted to infusing flavor using fresh juices, real botanicals and actual vanilla bean seeds. We continue to be inspired to develop new ideas from pure and natural ingredients.
I also believe one of the most important factors behind our success is our powerful female entrepreneurial team. I love mentoring talented teams. It’s not just about working through lockdowns or supply chain issues, but addressing how we can make something interesting, embrace innovation and keep everyone learning, achieving and happy.
We also strive to be a good community partner, contributing to the local economy through sourcing ingredients from local farms and other purveyors.
I am grateful to be a part of this incredible village!
Recipe