Meet Sarah Souther, creator behind Nashville's Bang Candy Co. After tasting handmade marshmallows for the first time while dining out with friends, Sarah's intrigue was peaked and she decided to start playing around with the concept herself. After mastering the art of marshmallow making, Sarah has expanded Bang Candy Co. into a full-on sweets production facility - crafting everything from barks to caramels to flavored simple syrups.
What Inspired You To Start Your Company?
I just decided to make some marshmallows on a whim… Everyone loved them and wanted more… so after a little while I decided that I should attempt to make a little dough from this…
Tell us about your products.
We started off making marshmallows in various different flavors dipped in Belgian Chocolate, then we started making caramels, salted and boozy ones using some local liquors, Then came honey comb toffee, flavored syrups for cocktails, lemonades, marinades and sodas, then we made some chocolate barks, Sparkle Bark (peppermint), Firecracker Bark (Cayenne cinnamon) and Bark in the Dark (lemon lavender ginger). These are all natural and contain popping candy. We have just finished developing our new Bang Bars which are made in both Dark and Milk Belgian Chocolate with inclusions of freeze dried strawberry, salted roasted hazelnuts and dried cherries. Lots more in the pipeline!
What Does Being A Small-Batch “Craftsman” Mean To You?
To me that means the freedom of coming up with a myriad of crazy ideas and being able to realize them from concept to execution myself.
What is your favorite small-batch treat?
Oh my… there are so many awesome products out there being produced by incredible passionate people… it would be impossible to pick a favorite!
What Drew You To Food?
My mother is an incredible Cordon Bleu trained cook, I grew up in the kitchen with her and was always intrigued and inspired by cooking. I never thought I would end up working with food but I’m so glad I did. The possibilities are endless!
Where Does Your Food Inspiration Come From?
Everywhere! My senses are stimulated everywhere I go… as all of ours are. I love traveling and trying the cuisine of different countries also visiting markets not just food ones, my inspirations comes from scents, flowers, herbs, colors, books, conversations…. Really everywhere….
What Products Are You Working On Now?
That’s top secret information!!! It’s all candy based but I’d have to kill you if I told you!
Do You Have a Favorite Product?
Hmmmm….. They are like my children… couldn’t possibly pick a favorite.
Latest Ingredient Obsession?
Ooooh… gosh where do I start? I’m obsessed with so many things…. Freeze dried things….perhaps…
What Did You Have For Dinner Last Night?
What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other craftsmen?
The best advice is to keep persevering, keep making things and decisions that you personally can stand behind with pride, Work damn hard! What do they say… it’s 20 percent inspiration and 80 percent sweat! If you’re not willing to do it it’s hugely doubtful anyone else will.
What Other Local Food Craftsmen or Chefs Do You Admire?
All of them, everyone I know in the food industry in Nashville is a hard working badass. That’s why I love this town and love what I do. I surrounded by a bunch a mavericks it’s hugely inspiring!
If You Had To Choose Your Last Meal, What Would It Be?
A cheese souflee and a green salad… with maybe a dry aged strip steak on the side! Yum!
Favorite Restaurant or Food Experience?
The most delicious experience was at Asenabo Sushi in Los Angeles about 10 years ago… blew my mind. Also more recently The Cat Bird Seat in Nashville TN, and also The Cliff House in Ardmore, Ireland… Phenomanal!
What Do You Enjoy Doing Outside of the Kitchen?
I love hanging with good friends, meeting new ones, eating… drinking (I am Irish after all) Dancing listening to music. Nashville is prime for all of these activities. Basically having as much fun as possible!
What’s Your Favorite Kitchen Soundtrack?
Depending on how much work I have to get done… it ranges from Daft Punk through to Steely Dan with a bunch of English and American folk music mixed in… Richard Thompson, Dolly Parton, Jean Michel Jarre….
What is your favorite recipe to make with your Strawberry Rhubarb Syrup?
What more could a body crave on a sunny day? A delightful cooling fruity boozy elixir.... Not just to be found on croquet lawns and at tennis matches, you can have this in your back garden, on your porch swing, on your own or mixed up in a big pitcher to share with others. You cannot loose with this classic summer cocktail.
I oz Pimms no.1
1 oz Gin
1 oz Strawberry Rhubarb Syrup
3 mint leaves
2 slices of cucumber
Gently muddle cukes, strawberry and mint in a large glass. Shake up Gin, Pimms and Strawberry Rhubarb syrup in a shaker. Add ice to large glass, pour booze over it, top off with soda water. Light stir. Bob's your uncle! Paradise!
What other product in our March basket would you most want to try?
In the past few days I keep seeing Ricks Picks everywhere… Dying the try them! Also his smokra….
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