5 Questions with SPPR Featuring Karlee Sisler Flores

If you’re in the mood for drool-worthy baked goods and perfect lighting look no further than the Instagram feed of Karlee Sisler Flores or @oliveandartisan. Karlee is a seasoned food blogger and host of cake decorating workshops as well as the winner of Saveur’s 2018 Blog Awards Reader’s Choice for best photography. We’re excited to welcome this inspiring lady and friend of SPPR to the blog to talk foodie inspiration and how to get that perfect shot!


1. What inspired you to start Olive & Artisan and are there any recipes/posts that stand out as favorites?

I was never a blog reader, so I have no clue what actually gave me this idea to buy a website other than being in a career I didn’t like and working hours that prevented me from growing my side hustle of selling custom baked goods from my home. Deciding to start the blog was a way to reconnect with myself and my passions again. And, more importantly, a way to create for myself and not a deadline. I’ve never looked back.

Some of my favorite posts are recipes that I spent serious time obsessing over. When I was developing the Perfect Brioche Dough, it was a blast figuring out all the different methods and techniques. I’m also very proud of my Concha recipe because they have excited so many people to make them and try something new.

2. What does a typical day look like for you?

I wake up around 7:15 AM and check my Instagram. Before I can be productive, I make my bed, take a quick shower, pick up the house, and slowly drink the darkest cup of black coffee before taking a look at my to-do list I made the night before. By 10:00 AM I am in the kitchen testing or shooting a recipe. The light is at its best between 11:00AM and 2:00PM so I try to get the majority of my shooting done in that time frame. I like to set my phone in another room and shut my laptop, so e-mails and Instagram won’t distract me. 2:00 PM is kitchen-clean-up then straight to desk-time so I can write, edit, e-mail, compare myself to other influencers, catch up on IG, support my other blogger friends, talk to my followers on stories, fix website issues, get anxious, schedule calls, plan workshops, keep the books, and brainstorm. I wrap up around up the day around 7:30 PM: sweep up any leftover e-mails, make sure my blog post is scheduled for the next day, stay active on Instagram, and make a to-do list for the next day.

3. Your photography is gorgeous! What are your top two tips for taking better photos?

First of all, THANK YOU. I’m my biggest critic.

  1. If the light isn’t right, don’t push it. Either find another light source or wait for better lighting.
  2. Study study and STUDY composition. Look for it in your favorite photos, paintings, even while watching a movie. It’s everywhere and learning to see it in unique places will help out immensely.

4. Where do you go for foodie inspiration when you’re a in a baking rut?

Right now, I’m obsessed with vintage or nostalgic recipes. I typically suffer from wanting to do too much rather than falling in a rut. Currently I’m thumbing through the very first edition of the Better Homes and Gardens Cookbook that my husband found on eBay. I try to not be too influenced by what the food community is making around me, so I can stay grounded and bring a unique perspective that might be missing.

5. What do you look for in brands that you collaborate with?

Generally, the brands I work with tend to fit into one or more these categories:

  1. I regularly use their product and I’m a fan!
  2. They are doing good in the community or for the world at large.
  3. This brand respects my time as well as my audience.
  4. This brand has an upscale and high-quality product.

Happy New Year from SPPR!

Happy New Year everyone! We’re kicking off 2019 feeling inspired and energized by all of the wonderful clients, partners, family and friends we’re lucky to be surrounded by. We hope this year brings you exciting adventures and time to do more of what you love.  Our New Year’s card below is formatted to fit perfectly into your Instagram story – just save the image to your phone. We hope to see your choices on the ‘gram


Soda Pop PR


SPPR Holiday Gift Guide 2018

The holiday season is officially here which means if you’re like us, you’re unpacking the string lights, queuing up The Holiday and trying to find that perfect gift for the pickiest person on your list. To help with that last one, we’ve rounded up a couple of our go-to gifts from the team’s favorite brands. (P.S. It’s totally cool with us if you end up ordering something for yourself, too!) Happy shopping!


  1. Tillamook White Chocolate Peppermint Bark Ice Cream
  2. Poketo Minimalist Folio
  3. Sweet Honey Farmacy Immune Boost
  4. Wildsam Field Guides
  5. Heart Coffee
  6. Union Wine Company Underwood Rosé Bubbles
  7. Seek & Swoon Throw
  8. Schoolhouse Stendig Calendar
  9. Smith Teamaker Holiday Tea Trio
  10. Katie Dean Two Gem Ring
  11. Milk Jar Cookies
  12. Things Will Work Out Pin
  13. Tony’s Chocolonely Chocolate Bars
  14. Cherry Bombe: The Cookbook
  15. 2019 Large 12-Month Annual Planner: This Will Be My Year
  16. Aesop Primrose Facial Hydrating Cream
  17. Calidad Beer

5 Questions with SPPR Featuring Joshua Zad

This week, we’re excited to welcome our new client Joshua Zad to the blog. Josh is the brilliant founder of Alfred Coffee & Kitchen (@alfred) and Alfred Tea Room (@alfredtea) as well as the mastermind behind the ubiquitous #butfirstcoffee. We’re thrilled to be working with Josh on a new lifestyle beer brand called Calidad which officially launches on November 1st. Read on to learn a little bit about Josh’s inspiration for Calidad, his thoughts on shaking up the beer industry and his favorite spots in LA.


1. With a real estate background and success with Alfred, what inspired you to make beer?

In short, I wanted to affect change in the beverage world on a much broader scale. At Alfred, we have the unique ability to control customers’ experiences 100% — from the music, to the store layout and design, to how customers are greeted at the register; and of course, the quality and appearance of the coffee/tea drinks. But alas, there is a cap on how many people we can both serve and reach in the course of one day. I had been tossing around the idea of getting into alcoholic beverages for a while, and after taking a deeper look into the beer category, I noticed a huge opportunity. The opportunity to take a fresh and exciting approach to beer – specifically when it comes to catering to the non-specialized, novice beer drinkers. Craft beers and hop-heavy IPA’s have had their time, but the majority of beer drinkers shy away from them. So, I created Calidad — a lifestyle beer brand that capitalizes on the surging growth of the Mexican beer category and consumers’ desire to reconnect emotionally with basic, everyday beverages. The beer category has been stagnant for a while, it’s time for a shake up!

2. What is your goal for Calidad?

My goal with Calidad is to take a sizable chunk out of the Mexican import market. And to show people that you can enjoy an easy, drinkable cerveza that tastes just as good (if not better) than the long-standing, incumbent brands you have come to know, while also providing a level of transparency in the process and sourcing of the ingredients in that beer. I think the ultimate success would be eventually diversifying Calidad, which is produced in California, by launching new beer SKUs, other Mexican spirits like tequila and mezcal, and expanding into the broader Mexican foods space – all through a California lens and most importantly, never losing the emphasis on one obsession: Quality.

3. What does it take to be successful in the industry?

In the beer industry, where people have SO many solid options and new breweries are popping up daily, a strong following can make or break your brand. Loyalty is paramount. For this reason, we are dedicated to sampling product in-store and at festivals, connecting with both Calidad lovers and newcomers alike, and building our following one sip and one conversation at a time. We are taking a brand-first approach to this company, which is not so common in the beer industry — to grow a loyal customer base of Calidad lovers from the onset.

4. As an LA native, what’s your favorite restaurant in town and what do you normally order?

Easy. Ding’s Crispy Chicken Sandwich at Honor Bar in Beverly Hills. Second to that would be a chicken parm from either Dan Tana’s or Craig’s. I am a huge fried boneless chicken guy.

5. Where’s your favorite place to grab a holiday cocktail when it finally gets chilly in LA?

Roger Room hands down. My go to holiday-rainy-and-cold-outside drink is the “Japanese Maple” – Suntory whiskey, maple syrup, lemon juice, egg white and house made bitters.

SPPR Retreat: 7 Years of The Suite Life

We love summer for a lot of reasons but our yearly company retreat tops the list! This year, Soda Pop PR invited the team to #RetreatYourself with a luxurious and relaxing stay at The Nomad in DTLA.

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The team holed up in one of the Nomad’s gorgeous corner suites to bond, share wins and challenges and talk about company growth as we head into another exciting year. As usual there was a great deal of inspiring conversation, laughter and fantastic food.

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Soda Pop PR retreats always include an epic swag bag. This year, our resident artist Sami Davis designed custom goodies to pair with Realm’s pitch perfect Strong Female Lead tees.

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After a day living the suite life, we checked into our rooms and swooned over the hotel’s attention to detail. A love of great design is something we share as a team and the Nomad is next level home inspiration!

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A Soda Pop PR retreat isn’t compete without a team dinner. Amid all of the busy days, it’s so important for us to slow down and connect on a personal level. The only thing better than taking the time to just hang out with the women we work with every day, is to hang out with them over cocktails and amazing food! After a rooftop cocktail and a quick game of “Never Have I Ever” on The Nomad rooftop, we headed to Dama, the Scopa team’s new concept which pays homage to a couple of our favorite things about Havana, Cuba.

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As we celebrate another year of Soda Pop PR, we’d like to take a moment to thank all of our clients, partners, friends and family for continuing to support us over the years. Dyan started Soda Pop PR 7 years ago with the goal of doing good work with good people and as a team we are so proud and grateful to uphold that legacy today.

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Cheers to year seven and many more,

Team Soda Pop PR


Watermelon Summer Sangria

With the summer heat officially here, we couldn’t wait to whip up something refreshing to keep us cool: a sangria! A sangria is a wine-based “punch” that includes seasonal fruit, a sweetener, wine, a splash of soda water and sometimes brandy. With fresh mint, cool cucumbers, and plenty of juicy watermelon, this sangria recipe has instantly become our go-to summer cocktail.


8 Servings | Prep Time:  15 minutes | Chill Time: 2 hours


  • 2 cups watermelon chunks
  • 1 seedless cucumber, thinly sliced
  • 2 limes, thinly sliced
  • 24 fresh mint leaves
  • 1/4 cup lime juice
  • 1 cup watermelon juice
  • 1/4 cup honey
  • 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled
  • 11 liter bottle carbonated water, chilled
  • Fresh mint + extra lime slices for garnishing


  1. In a small bowl, stir together lime juice, watermelon juice and honey until combined.
  2. Meanwhile in a large pitcher, combine cucumber, lime slices, watermelon chunks and the 24 mint leaves.
  3. Pour the juice .+ honey mixture over the mixed fruit into the large pitcher
  4. Add wine and stir gently, then cover and chill for at least 2 hours.
  5. Time to serve! Stir in the carbonated water– we save this for just before serving to ensure the bubble still pack a punch. Pour or ladle into glasses and garnish with additional mint + lime slices


With a cocktail in hand, we’re definitely ready to take on the rest of summer (and the heat that comes with it!) TIP: Sangria options are truly limitless– swap out watermelon and cucumber for raspberries and peaches if you want something even sweeter. Cheers!

5 Questions with SPPR Featuring Caitlin Lee

From a Galentine’s Day DIY Homemade Pop-Tart party to making healthy chicken pot pie with Lauren Conrad, Public Lives Secret Recipes creator Caitlin Lee knows how to have fun with her food. Caitlin’s fantastic blog features interviews and recipes from people in the public eye as well as all of her favorite things in the lifestyle and food space. We’re excited to welcome Caitlin to our corner of the internet this week to talk about comfort food, her first year in LA and where to go for creative inspiration.


1. What inspired you to start Public Lives, Secret Recipes and are there any recipes in particular that stand out as favorites?

I’m not sure there was one thing that inspired me to start PLSR. It was more a combination & natural build-up over time. When I was in college I had to live in my sorority house for 3 years. Don’t get me wrong, it was the absolute best, however, we only had access to a toaster & microwave. After I graduated & moved to Chicago I began baking a ton. It was something I had grown up doing & when I finally had all the tools to do so, I remembered just how much I enjoyed it. I would bring everything I made into work, post it on my personal Instagram, & send some to family. Everyone would ask for the recipes & it just seemed like posting them on a website would be an easier way to go rather than emailing, texting, etc. for people individually.

Once the site was live I was shocked that people aside from those I shared it with were viewing it. The OCD in me immediately kicked in & realized I needed to make this site aesthetically pleasing. In that process I began brainstorming exactly what I wanted to blog about. I knew there were a billion other baking blogs out there so I decided I wanted to do something different. Food to me is so much more than the taste, it brings people together & is the ultimate ice breaker. I realized I wanted to start hearing other people’s stories & get recipes from them.

Four years later that is still the most prominent part of PLSR, however, there are some other aspects such as travel, my own recipes, style & more that have been fun to dive into.

I go through phases of what my favorite recipes on the site are. Right now my top three would have to be Coolhaus’ Cookie Dough Ice Cream Sandwich (their founder & CEO, Natasha, is one of the coolest ladies I know & she shared this recipe exclusively for my site!) for the ultimate indulgence, Lauren Gores’ popsicles recipe for a sweet yet healthy treat, & Lauren Conrads’ healthy chicken pot pie for when I need to balance out the Coolhaus recipe.

2. You moved to LA in the last year, what are a couple of your favorite spots in the city so far?

Oh man, there are SO many! For food: Gjelina, Lodge Bread Co., Great White, Malibu Farm, Pressed Juicery, Sugarfish, Moon Juice, Katsuya, Zinque, the list goes on & on. For something other than eating… hiking in Malibu, biking down Abbot Kinney, & exploring all of the different neighborhoods LA has to offer.

3. As someone who spends a lot of time in the kitchen, what is your favorite comfort food to make at home? 

A few years back my parents were hounding me for gift ideas of what I wanted for my birthday (they’re clearly the kindest!) & I told them I wanted the two of them to make me a cookbook of all their favorite recipes. I don’t think they were expecting me to ask for a gift that required them to really work but it’s easily the best gift I’ve ever been given. Any of those recipes or my grandma’s bread recipes are my go-to comfort dishes!

4. Where do you go for inspiration when you’re in a creative rut?

For the obvious, Pinterest. The less obvious, Malibu, my family, & my website. I love combining a few old recipes into one hybrid recipe so looking back on what I’ve done in the past serves as a huge form of inspiration for me.

5. What would be your ideal food day if distance was no limit (breakfast, lunch and dinner)?

Holy moly this is one of the best questions I’ve ever been asked. Can I include tons of snacks & desserts too?! Breakfast: Parisian croissants (yes, multiple!) in bed with a view of the Eiffel Tower, Snack: Pinkberry Tart Froyo with Gummy Bears (in a dream world they’d also have chocolate covered gummy bears as an option there!), Lunch: Ravioli from 4Leoni in Florence, Snack: My sister’s homemade cinnamon rolls, Dinner: Peppermint Thai Restaurant in Cleveland, Ohio Dessert: My homemade vegan chocolate chip cookies!