The courage to launch The Man-Child Goods & Sorts started the way many of the best ideas do—over a bottle of bubbly.
Tiffany Galvan came home one day in 2019 and shared with her husband, Em Garcia, that she’d been laid off. Rather than commiserate, Garcia popped Champagne and partway through the bottle Galvan told him she wanted to open their own business.
Garcia, who previously worked as an excavator, had developed quite the repertoire as a home chef and even been a featured dessert chef at San Antonio’s annual Taste the Dream Gala. Galvan, a food lover, wanted him to share his talents and her newfound unemployment seemed like just the push she needed to figure out how to create an LLC.
“I love food, specifically good food. I’m a hardcore empath, so I can literally taste in the food if a chef hates his job or his life,” Galvan says. “I can tell if there was love put into the food. That’s one of the reasons I fell in love with my husband. I could tell he loved making delicious things.”
The couple attended workshops during San Antonio Startup Week, and in October of 2019 launched their venture, opting to stand out by focusing on Garcia’s Fire Side Bourbon Syrup. Made initially to top raspberry hotcakes, the syrup is created with a combination of pure cane sugar, molasses citrus, spices and bourbon that’s cooked down over 10 hours. The type of bourbon used makes all the difference, Garcia says, which is why he never shares his preferred brand.
Pancakes, waffles and French toast are obvious places to start with syrup, but Galvan says they also love it as a sweetener in coffee or as part of an Old Fashioned. Customers have even told them they use it as a glaze on salmon or veggies or to marinate meat. Garcia hopes to add other syrup products to their lineup in the future.
Initially, the couple sold their syrup at farmers and pop-up markets, including Huebner Oaks Farmers Market, but since COVID-19 hit, they have been largely connecting with customers through social media. Galvan, who also works as a consultant fundraising for nonprofits, says they’ve been grateful for the support of the community over the last year, though they’re anxious for markets to become more frequent so they can watch people react as they try the syrup. “The look of surprise and delight across their face,” she says. “That’s my favorite part.”
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April 01, 2021 at 03:39AM
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Top Anything With This Local Bourbon Syrup - San Antonio Magazine
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