About the Business

Siloam Syrups is a small women-owned business nestled just outside the Ozark National Forrest in the picturesque town of Siloam Springs, Arkansas. Siloam Syrups is a business built upon the passion for cultivating a quality product experience that is memorable & inspiring. Using history, art, passion, and science Siloam Syrups cultivates rich syrups with sophisticated flavors. Quality is of the utmost importance and so Siloam Syrups are never made with artificial colors, flavors, or preservatives and we source the highest quality ingredients, including local products, whenever possible.

How Siloam Syrups Was Born

In 2022, Angela Bolt started South Maple Street. Angela took her 20 years of experience in the kitchen and over 15 years of experience working in craft bars, and started a business focused on teaching and sharing her love for craft cocktails, the history behind those cocktails, and the ingredients that go into them. After a year of teaching classes and sharing her recipes for some of her favorite syrups, Angela decided to begin bottling her recipes for shelf stability and to share them with her community, class attendees, and anyone looking to add a little sweetness and a lot of flavor to their food and beverages.

About the Founder

Owner and founder of Siloam Syrups, Angela Bolt, is a California native who grew up along the West Coast before relocating to NW Arkansas to be closer to family. Angela comes from a family full of entrepreneurs and enthusiasts that spans a vast variety of industries and passions including antiques, culinary, automotive, long haul trucking, wrangling, nursing, historic construction restoration, landlines, hotels, and restaurants. While growing up Angela felt especially close to those who poured themselves into their passions inside and outside of their careers.

After training for two years under a Le Cordon Bleu French-trained Chef, Angela wrapped up her Business studies at Warner Pacific University in Portland, Oregon, and dove headfirst into the restaurant, bar, and hospitality industries. After mastering every aspect of the coffee shop and restaurant business, Angela turned her focus to consulting for failing restaurants and coffee shops in the Portland Area. In 2009 Angela moved back to her home state of California, settling in Oakland and finding work in San Francisco. Angela spent the next 13 years focusing on farm-to-glass style bars with craft cocktail service in high-volume, upscale establishments with a special focus on boutique-style properties that also featured coffee and tea bars.

In her free time, Angela can be found working in her garden, reading, hanging with family and her dogs, tinkering on projects in her 100+ year-old house, mixing up concoctions in the kitchen, or surfing vinal selections at local shops.

Note from the Founder, Angela Bolt

I learned how to cook from my shotgun-wielding great-grandma, an Oklahoma native who relocated to California with her 5 young children in tow after her husband passed in the late 1940’s. I would stand in the kitchen of her Salinas, California home and quietly watch, awaiting instruction. She was a tall woman, with midnight black hair, and fiery green eyes. She moved swiftly through her kitchen, adding a pinch of this, and a handful of that. I would stir, fold, and whisk as she instructed, and on occasion would quickly jump into action at her request, “Baby, go get that blue cup from the cupboard”. The delicate blue tea cup was decorated in pink and peach flowers, and it was the only measuring instrument she used outside of her own two hands. Her time in the kitchen was a daily ritual, that was not to be missed. Every day she would fill the dining table with delicious comfort food and call all her family to join her. I will never forget the scent of her roast, the moistest and flakiest biscuits, her rich gravy, flavor-packed collard greens, and sticky sweet peach cobbler.

I learned how to host from my great-aunt, a St Louis native who relocated to California in pursuit of her nursing degree. She married a stoic Irish man who, until my 20’s, I thought was Italian due to his passion for good pasta, fantastic wine, and the way he could always be found in the garden of their Pacific Grove home listening to jazz music smoking a cigarette. My aunt loved to host, and her favorite time of year to host family and friends was the winter holidays. My mom would drop my sister and me in her front room, days before the event, and we would immediately get to work in preparation for the gathering. My aunt was a big reader and a bit of a hoarder of magazines and medical journals. My sister and I would spend the morning stacking magazines from the Audubon Society, National Geographic, and TIME and intricately hiding them under her bed or in the spare room. Once the cleaning was complete the decorating could commence, she would lead us to a big closet at the end of her hall to make our selections. Inside this closet was a plethora of colors and themes for everything from serving dishes and flatware to candlesticks and bathroom towels. Once we made our selections it was time to go shopping. She would put us into the back of her plush Cadillac, I would run my fingers over the velvety burgundy seats as I watched the pacific ocean peak through the cypress trees as we headed to Macy’s. Granted this was back in the day, but the Macy’s staff treated my aunt like absolute royalty. She would enter the building and someone would walk along with us to help pull her selections and prepare them to be carried to her car. One year, as we held hands through the store, the three of us abruptly stopped in front of the most beautifully decorated Christmas tree my young eyes had ever seen. She looked at us and asked, “I think that’s it, what do you think?” my sister and I smiled and shook our heads, and could hardly hold back our excitement as she turned to her shopping escort and asked him to wrap up the tree. Once the house was decorated complete with candles and fresh flowers, the food was prepared, and her famous pies were baking in the oven she would turn her attention to greeting the family and friends as they entered her front door. I will never forget the genuinely sweet and buttery way she would say, “oh hellooo!” followed by a warm hug and the offering of wine.

I learned how to use love in the kitchen from my Dad. My dad was a man of many talents and many sayings, but as a French-trained chef, his most repeated quote was “The most important ingredient is love, the second is butter”. Whenever I was in his kitchen cooking, and he felt like I was rushing rather than working with intention he would remind me to slow down and be intentional by saying, “Angela, what is 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.

I am so very excited to be launching the Siloam Syrups line. I have poured my passion for flavor, experience, and quality into each recipe and bottle. I have named the syrups after some of my favorite memories, experiences, and people and I love that I am now able to share that with you.