Meet Sweetzer Gourmet Popcorn
Where are you from and how does that affect your work?
I grew up in Cleveland, lived in Portland for 10 years, and have been in Los Angeles for 21 years. It’s not where I’m from that affects my work, but rather trying to grow my popcorn business while working as a 5th grade teacher. This began as me simply trying to make caramel corn for outdoor movie night with friends on the driveway during the pandemic. Little did I know then that it would turn into a business.
A hidden talent I’d take it?! How do you define success as an artist?
I think there are three kinds of success, the most important one in my mind, being the sense of pride that comes with creating something that turns out just the way it was envisioned. The other two successes are external, one being the validation of others loving what you’ve created and the other being the financial success of having created something that people want to purchase.
Well put. Does your art help you in other areas of your life?
I’ve only been making popcorn for a couple years now, so I don’t really think it has helped in other areas of my life. I do think however, that it’s my lifetime of experiences and values that has helped in my new business. For one, I realize that I have to be patient. That though success can happen overnight, it is usually the result of persistence over a period of time. Second, I truly understand the importance of hard work and perseverance. In what seems like another life, I was an Ironman Triathlete, during which time I balanced being a new father, my job, and a second job’s worth of training. Finally, I have learned to welcome failure. I know that each time something does not go as intended, I am one step closer to things working out.
Yes, most times failure can push us towards success. How have you developed your skill at your craft?
I have exactly zero culinary training, which means I have developed my craft through reading and by trial and error. In some ways, it’s quite freeing. With no prior knowledge or preconceived notions about how it’s supposed to be done, I’ve been free to experiment and figure things out for myself.
Very true! What is the hardest part of your creation process?
The initial problem was not really knowing what I was doing. Now, the hardest part is scaling back all the things I want to do, due to the fact that I’m a one-person operation with a full time job.
A true entrepreneur! How has your style changed over time?
Initially, I was only going to make original, sweet popcorn flavors. I was going to reimagine/reinvent gourmet popcorn and offer the world something totally unique. But as I learned early on, people love certain popcorn flavors, so I quickly adapted my vision. I still make unique flavors, like Churro Crunch, Vanilla Butter, Chocolate Jalapeño, and Everything Bagel White Cheddar, but I also make the best version of popular favorites, like Sea Salt Caramel and Cheddar Ranch.
YUM! What’s the best thing about being an artist?
The best part is creating something that tastes amazing.
What’s your favorite flavor that you’re created, and why?
My favorite popcorn flavor is Chocolate Jalapeño. First, I love that it is an unexpected combination and that it is unique (I haven’t found any other popcorn company that has it). Second, I love that is has a Willy Wonka like effect, in that you first taste chocolate and about 8-10 seconds later you get a slight back of the throat heat from the Jalapeño.
Well we can’t wait to see you in person this November 18th & 19th in Pasadena.
Where to see more of Sweetzer Gourmet Popcorn:
Website | sweetzergourmet.com