Karin Campion This is Me

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1. 1. www.specialty-coffee.com

   www.specialty-coffee.com/uploa - [Cached]

   Published on: 8/16/2007   Last Visited: 8/16/2007

   Karin Campion, founder and president of Sonoma Syrups in Sonoma, Calif., says a trend her company has noticed is the resurgence of breakfast being served in cafes.
   
   bottles Photo courtesy of Sonoma Syrup Co.
   
   "We saw the trend that breakfast was becoming very important in cafes," Campion says. "We noticed that several shops were serving crepes and gourmet doughnuts."
   
   Sonoma's syrups, which contain from 50 to 100 percent juice, are not as thick as conventional pancake syrups, but they are still pourable, Campion says.
   
   Customers may also be demanding frozen drinks, including frappes and granitas.

2. 2. www.specialtyfoodamerica.com

   www.specialtyfoodamerica.com/C - [Cached]

   Published on: 3/18/2007   Last Visited: 3/18/2007

   "Infused Simple Syrup is a quick and easy way to enjoy more of the seasonal flavors we love all year round," says Karin Campion, creator of the Sonoma Syrup Company - producer of infused Simple Syrups. "Infused Simple Syrup offers the highest quality of natural flavors for your beverages. It can also be used in sweet or savory recipes as well, including baked goods, glazes, marinades, sorbets and just about anything you can dream up."
   
   A life-long California resident, Karin created the Sonoma Syrup Company in 2002 to capture and share the quintessential flavors of her country garden. She is involved in the specialty food business and develops infused Simple Syrup from her own or regional gardens. Karin studied architecture and gardens in Rome, Florence, Nantucket, Southern California and at Harvard University's Graduate School of Design. She develops specialty foods for a variety of market segments and has concentrated on the infused syrup as a culmination of her broad experience with botanicals, cooking, design and family life.

3. 3. www.savorcal.com

   www.savorcal.com/template2.php - [Cached]

   Published on: 5/5/2007   Last Visited: 5/5/2007

   A confessed "iced tea fanatic," Karin Campion was tired of the sugar ending up in the bottom of the glass and thought other people might be too. On a trip to Disneyland with her family, they stopped at the La Brea Bakery Café. Her Peet's iced tea was served with a little cup of simple syrup. That confirmed her idea.
   
   While she's trained as an architect and still practices her profession, Karin has always liked to cook for her family from their garden. She has a giant mint patch and a Meyer lemon tree. Since she loves her iced tea with mint and lemon, she experimented with infusing the simple syrup with these flavors.
   
   "I thought, ‘What if you don't live in an area where you have access to fresh lemon and mint like we do here in the Sonoma Valley? How could you have this flavor all year long?"
   
   In July of 2003 Karin launched Sonoma Syrup Co. with her Meyer lemon syrup, which immediately became one of cookware store Williams-Sonoma's top forty best sellers nationwide. The following January the pomegranate was released at the San Francisco Fancy Food Show and was named one of the top 14 products at the show.
   ...
   When Karin moved to the Wine Country she went from commercial to residential architecture. "I pride myself on the heart of the home, the kitchen. The syrups go hand in hand with that. And of course, the design of the bottles is part of what I enjoy as well."
   
   It's important to Karin to keep it local and artisanal. "We hand make our syrups in small batches. They are at least 30% juice," she explains.
   ...
   Karin says, "We like to think of Sonoma Syrups as a healthy indulgence!"
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   Contact: Karin Campion
   
   Shop by phone or fax: Phone: 707-996-4070 Fax: 707-935-6976