It means so much to us that you would like to learn more about our Company and  Family.

 Pinzon Caramel Syrup was invented, produced and marketed all within our family. Its been that way for over 30 years and we wouldn't want it any other way. 

Don Tino "Pinzon" :  

Born the youngest of seven children in Bejucal, Cuba, Tino learned an incredible work ethic at a young age. At the family bakery all the children would need to complete all chores before there was to be any fun. As he grew up, his responsibilities grew as well, by early adulthood he was the head of sales at the family bakery which had grown to one of the largest and most technologically advanced in Cuba.  But hard times lied ahead, on the day of Tino and Esther's wedding anniversary the Cuban government nationalized their newly expanded, state-of-the-art bakery. 

After emigrating to the United States with two young children, Tino got to work building and running several bakeries and starting a food service distributor in Miami. He always had his eyes and ears open for new opportunities. Before long he was packing up his own spices and soup bases. He even started making his own liquid marinades like the notorious Cuban Mojo,  Naranja Agria and even lemon juice.  

His proudest idea dawned after speaking with a cook who had been badly burned while making the caramel syrup for flan. With a wry smile, full of the confidence that comes after over coming obstacles his whole life, he told the cook,

" don't worry, I'll make you a syrup that you can just pour out of a bottle."

It was a bold prediction. After all his interactions with flan to that point had been as a fan. But sure enough success would be his, after several months of experimentation, he arrived at the formula that is still being used today.

Even in old age he would love to joke that the only retirement in his future would take place at the cemetery.