From space to syrup – a natural success

30/01/2019 15:00

Written by Helen and Neil Matthews

We’re not sure how many food innovations start via aerospace, but that’s what happened with Aude Dupont Dudley, who made a giant leap in 2010 – from a sales and marketing role in the aerospace industry to starting her own business, Blossoms Syrup. Aude comments: “My husband, who has been working for all his career in the food industry in Chesham, could give me access to unique raw materials. After a market survey, I identified a gap in the syrup world for premium and natural products.

Blossoms Syrup Chilterns By Blossoms SyrupBlossoms Syrup have won the Great Taste awards each year since 2012 © Blossoms Syrup

“Since 2010, we have developed a product which is unique not only in the Chilterns but nationally, because the syrups are non-heat treated and 100% natural. When you cook fruits, you lose some of the colour, aromas and natural balance. Blossoms’ production process does not involve heat, which keeps our syrups intensively fruity, naturally acidic and sweet (usually syrups are sugar-flavoured). I am really pleased to have achieved a fresh taste with only natural ingredients and suitable for vegans too. I try to work with local businesses to run the operations as much as I can. Blossoms Syrups have won Great Taste awards each year since 2012 for their quality and consistency. The range continues to grow: I launched Elderflower because my girlfriends kept pushing me to do it for years and I have to say that they were right! I have started exporting to Europe and there are big plans for us to go into large markets in Asia. I really want Blossoms to be recognised as the leading international syrups brand. When that happens, I will have to move out of my home office!”


Want to learn more about local producers in the Chilterns & the Thames Valley? Check out our comprehensive guide:

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