Gwen Robson studied horticulture in college and graduate school, then spent three years in West Africa with the Peace Corps teaching sustainable agriculture. She’s been growing food for over two decades, but in 2018 Gwen started exploring food preservation and became obsessed with making small-batch, fresh jams, jellies, and syrups. Tired of seeing the same old flavors in stores, she started to experiment with seasonal ingredients and unique combinations. That hobby turned into a business rooted in creativity, quality, and a deep love for local produce.