Quince and Apple makes small-batch artisan preserves and have recently released a new line of craft cocktail syrups. The preserves are meant to pair with cheese and other foods, so they’re not too sweet and usually have a savory element. The tart cherry grenadine syrup is delicious in cocktails and drinks. They balance tart and sweet and are a great companion to all sorts of quality spirits.
Who is on your “team”?
Until about 9 months ago, Quince and Apple had just been Clare, my wife and business partner, and me (Matt). We did everything from mopping the floors to balancing the books. But now we have 3 awesome employees, two in the kitchen and one in the warehouse. It’s been a transition, but it’s fun to have other people on the team.
How often do you come out with new products? Are you working on anything new?
New products come out as they’re ready. We are very careful only to release preserves that we feel are perfect. This means we spend a lot of time tweaking and adjusting our recipes before we’re totally happy with them, but the results are worth it! We just launched a new line of craft cocktails syrups with the debut of our first flavor, Tart Cherry Grenadine. Look for more syrup flavors in the coming months!
What did you want to do as a kid, "when you grew up"?
I wanted to be a chemist, actually. That was until I discovered in school that it involved a lot more math and chemistry knowledge than I wanted to learn. But, looking back, I think being a chef was really the right fit for me, I just didn’t know I could mess around with food instead of lab experiments! Clare wanted to be an entrepreneur. She was always starting businesses with her childhood best friend, like a summer camp for neighborhood kids. We’re the perfect match!
Of all the millions of food products you could have specialized in, why these?
I grew up making preserves. I was born in Evanston, actually, and the house we lived in had currant bushes in the back yard. Every summer we would pick the currants and make currant jam. And then, in college I studied abroad in London for a semester and discovered that they serve preserves with all sorts of savory dishes, as well as with the traditional toast and pastries. I was hooked and that’s why we make preserves that are both excellent with breakfast and a cheese tray. Making syrups was a natural extension, because they’re very similar to preserves. Plus, people are doing very cool things with craft cocktails these days, so it’s fun to be a part of that creative scene.
What is your favorite part of this job?
I love working with my hands everyday. It gives me a real sense of accomplishment at the end of the day. I also really enjoy coming up with new combinations of flavors to work into preserves. The experimentation, trial and error and constant tinkering I get to do when working on new products is so much fun. Most importantly, Clare and I love working together. It’s so satisfying for us both to contribute our different skills and build something cool that really represents who we are!
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