Pink House Today:
Oh my, how we have grown! It has been a wild ride over the last decade. From our 1940s gas stovetop to kettles and hand bottling to fully automated bottling lines, the path to now has been dynamic to say the least.
There have been so many people involved in the growth of Pink House, and each person that has come along infused a truth, recipe or practice necessary for this company to evolve. Since the 2020 pandemic, most of my time has been dedicated to developing and building our newly purchased property (proof that anyone can participate in capitalism, it took a lot of simple syrup to buy a block of real estate!), which was a feat not for the faint of heart. Five buildings (one blew down in a storm, more on that later), new tenant relationships, gutted buildings, and many city planning meetings. Finally, here we are in our newly constructed production facility, and I could not be more proud!
Looking ahead, Pink House is finding our identity as a flavor house, a one-stop shop no matter what your package size (totes, bottles, drums), all filled with whole botanical direct-to-farm goodness. It is with that in mind that we continue to be disruptive, launching seasonal products when they are actually in season, fighting for better ways to source at every step, and creating an equitable, happy, and healthy work environment for our staff. While we are far from perfect, we are on track for an epic 2023!
