al·che·mist
/al-kuh-mist/
noun
a person who transforms or creates something through a seemingly magical process

It’s a real place; a 100-year-old pink house, where a curiosity for flavor turned into practice. It was in this home kitchen where we began experimenting with roots, barks, fruits, herbs, and botanicals, learning how ingredients interact and how small, intentional shifts can result in the purest of flavors.

We’ve come a long way from that humble pot and stove, but that spirit is still at the center of what we do. Today, everything is made in-house in small batches using real ingredients we trust. No artificial flavors, no dyes, nothing extra. Just farm-to-bottle formulations designed to hold up in coffee, cocktails, and everything in between.

Simple to use. Easy to love. Hard to live without.

Built by alchemists. 

It all started where most great things do: the farmers market.

One sunny Saturday morning, a “massive, beautiful” bundle of lavender caught the eye of Pink House founder Emily Lawson as she strolled the Fayetteville Farmers Market. She knew as soon as she saw it exactly what she would do.

It was 2012. Emily was thirty, had a new baby and a four year old, and was paying her way through a dual degree in dietetics and biology at the University of Arkansas by working full-time as a chef and barista. She remembers it as one of the busiest, hardest times in her life. She had lost her mother not long before to cancer, and her workload was immense. She slept less than most. But through the haze of grief and fatigue, that lavender re-ignited a lifelong passion: the pursuit of flavor.

She took it home to the now-legendary pink house to create the first batch of Lavender syrup. 

The following weekend, she brought it back to the market to serve in lattes, and it was immediately clear that some alchemical magic had transpired:

It was a sell-out hit. Total banger.

In Emily’s careful hands, skeptics became fans of a flavor that’s often polarizing. Her first iteration of the syrup managed to capture all the nuance and florality of the unusually juicy lavender from her pals at Ugly Bunny farm. It was also balanced, delicate, and approachable. 

The best flavors don’t always come from long, complicated recipes, but from an understanding how ingredients behave and how to balance them together. Temperature, sweetness, acidity, chemistry. At its purest, the pursuit of flavor is about allowing natural complexity to shine in a single ingredient, from a single place.

That’s when it clicked: there was a market for truly great syrups, at first locally, then regionally, then nationally, and now internationally. Pink House is a global brand, and Lavender remains one of our best-selling and most beloved syrups.

Turns out, she also had a nose for business.

A fun kitchen experiment turned into something much richer, but as Pink House has grown our approach never changed. We still source ingredients the same way we did for that first batch in 2012: straight from the hands that harvest. From small farms in Arkansas, to producers of spices and botanicals across the globe, we search for ingredients that embody the people who have cared for them. That is the difference that you taste: the story of the grower in your glass. For that reason, we will never stray from our whole botanical approach.

We do it for farmers and because we love you.

I realized my special connection with flavor when I was very young. Some of my clearest memories are the smell of my Nana’s farm; hay being cut, fresh milk, and bacon as the back note to everything. Nana taught me all I needed to be a successful chef, without either of us realizing it!

By the time I had moved from home, I was hosting over 30 people at holiday parties at my ski ranch home in Colorado, which I shared with eight other newly-liberated 20-somethings. I learned how to get hot food artfully onto the table, find inspiration in whatever appealed to me at the market that day, and realize the importance of making olfactory memories.

Things have changed since those dinner parties in the mountains of Colorado. I have gained skills and exposure to more sensory experiences than I can name! With this knowledge, and an incredible team, we work every day to find new and perfect connections between ingredients. Each product is crafted with an experience and story behind it. Just ask!