A 500-square-foot manufacturing space will soon open to host one-on-one CBD consultations inside Warehouse 5, on the use of infused cold brew, caramels or tinctures.
Flora & Fortitude is a small batch, artisan purveyor of CBD-infused goods and tinctures. The off-shoot of Wildflower Caramels will open up the studio in the coming weeks for 20-minute sessions. For now though, San Antonians hoping to explore the world of Cannabidiol, a chemical compound found in hemp, can order online or in person at Jugo Juicery, Shotgun House Roasters, and Alamo Botanicals.
Owner Matt Dixon launched the company several weeks ago. He partners with coffee shops and infuses their cold brew with water-soluble CBD, bottles and caps it in 5-gallon batches. There is no bottling line — everything is batched and capped by hand.
Dixon began taking CBD a couple of years ago after a lower back injury.
“I was on all different types of pain meds for relief, and Ellyn and I, even though we make caramels and it’s basically made out of sugar, we’ve very health-minded and conscious,” Dixon said. He started using to relieve his aches and pains, and he wasn’t the only member of the family to do so. Their 14-year-old beagle, who suffered from epilepsy, has been seizure-free since taking CBD, according to Dixon.
Some attribute pain relief to CBD’s anti-inflammatory properties. Others use the oil for anxiety and depression. Whatever the use, Dixon wants to be at the forefront of the movement that’s slowly gaining ground in San Antonio in places like Dab and the upcoming Lady Grace CBD Distributors on the South Side. There’s definitely an audience: Flora & Fortitude teamed up with Rick Martinez and Alyssa Walker of Cannabis & Coffee this past September. The event sold out and maxed out its first location.
There is no discernible taste in Flora & Fortitude’s coffee and caramels, but the snacks might be right up the alley for those wanting to add a little pleasure to their CBD-taking experience.
“If they have a gag reflex or can’t let the dropper sit for 20 seconds, they can turn to the cold brew or the caramel, or whatever products we develop down the line,” Dixon said.
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