About the Business
Siloam Syrups is a women-owned, small-batch syrup company based just outside the Ozark National Forest in the charming town of Siloam Springs, Arkansas. Rooted in a deep appreciation for craft and quality, the brand is built around one simple idea: a truly great syrup should do more than sweeten - it should inspire. Drawing from history, art, science, and a genuine love of flavor, Siloam Syrups creates rich, sophisticated syrups designed to elevate beverages and food alike. Every bottle is made without artificial colors, flavors, or preservatives, and ingredients are thoughtfully sourced, prioritizing high-quality organic and local options whenever possible. Quality isn’t an add-on here - it’s the foundation.
How Siloam Syrups Was Born
Siloam Syrups grew out of South Maple Street Cocktails, founded in 2022 by Angela Bolt. With over 20 years in professional kitchens and more than 16 years behind craft cocktail bars, Angela built South Maple Street around teaching - sharing not just recipes, but the history, technique, and intention behind great cocktails and the ingredients that define them. As classes grew, so did interest in the syrups Angela was making and teaching with. What started as a supporting element quickly became the star. In response to that demand, Angela began refining and bottling her syrup recipes for shelf stability, transforming them into something that could be shared far beyond the classroom. Siloam Syrups was born to bring those same thoughtfully crafted flavors to home kitchens, bars, and tables everywhere.
About the Founder
Founder and owner Angela Bolt is a California native who spent her early years along the West Coast before relocating to Northwest Arkansas to be closer to family. She comes from a long line of entrepreneurs and enthusiasts spanning industries as varied as culinary arts, antiques, automotive, historic restoration, trucking, hospitality, and healthcare. From an early age, Angela was drawn to people who poured care and curiosity into their work - whether professionally or purely for the love of it.
After high school, Angela trained under a Le Cordon Bleu–French–trained chef before completing her business studies at Warner Pacific University in Portland, Oregon. She went on to build a career across every layer of the restaurant and hospitality world, eventually consulting for struggling restaurants and coffee shops throughout the Portland area.
After returning to California and settling in Oakland, Angela worked in San Francisco’s vibrant food and beverage scene. Her career centered on farm-to-glass cocktail programs in high-volume, upscale establishments, with a particular focus on boutique properties that thoughtfully integrated craft cocktails with coffee and tea service. That balance of precision, creativity, and approachability continues to shape everything she creates today.
When she’s not developing new flavors, Angela can usually be found in her garden, reading, spending time with family and her dogs, working on projects in her 100+ year-old home, experimenting in the kitchen, or digging through vinyl bins at local record shops.
A Note from the Founder
I learned how to cook from my great-grandmother, an Oklahoma native with a sharp aim, a sharper wit, and a kitchen that ran on instinct rather than instruction. In her Salinas, California home, I stood quietly at her side, watching and waiting. She was tall, with midnight-black hair and fiery green eyes, moving swiftly through the kitchen, seasoning with a pinch of this and a handful of that. When she spoke, I moved. I stirred, folded, whisked - and when she said, “Baby, go get that blue cup from the cupboard.” I knew exactly which cup she was referring to. That delicate blue teacup, painted with pink and peach flowers, was the only measuring tool she ever used besides her own two hands. Cooking was her daily ritual, one that gathered everyone to the table without exception. I still remember the scent of her roast, the flakiest biscuits, rich gravy, deeply seasoned collard greens, and sticky-sweet peach cobbler. It was comfort, generosity, and love - served every day.
I learned how to host from my great-aunt, a devoted reader, collector of magazines, and an exceptional entertainer. Her home in Pacific Grove was where preparation was just as meaningful as the gathering itself. My sister and I arrived days early, cleaning, stacking magazines, and transforming the house under her gentle guidance. Once the house was ready, decorating began. From a hallway closet overflowing with colors and themes - serving dishes, flatware, candlesticks, towels - we made our selections. Then came shopping trips in the back of her plush Cadillac, my fingers tracing the velvety burgundy seats as the Pacific Ocean flickered through cypress trees on the way to Macy’s. She hosted with intention and delight. I still remember the way she greeted guests with her buttery sweet voice, “Oh hellooo!” followed by a warm hug and a glass of wine. Her home glowed with candlelight, fresh flowers, and the promise of pie cooling in the kitchen. Hosting, I learned, is about how people feel the moment they walk through the door.
I learned the importance of intention and love in the kitchen from my dad. A French-trained chef and a man of many sayings, his favorite was simple: “The most important ingredient is love. The second is butter.” If I rushed, he’d gently stop me and ask, “Angela, what’s the most important ingredient?” He believed that the most important ingredient in preparing food well was love, and in order to pour love into the food, we had to be intentional. Intentional about the quality, intentional about the ingredients, intentional about the process, intentional about the presentation, and intentional about sharing our art, our craft, and our love.
Siloam Syrups is the result of these lessons. Every recipe and every bottle reflects my passion for flavor, experience, and quality. Each syrup is named for a memory, a moment, or a person who shaped the way I cook, host, and create. I’m honored to share them with you.
