Today we’d like to introduce you to Ashley Bolding.
Hi Ashley, thanks for joining us today. We’d love for you to start by introducing yourself.
Absolutely! I started working in coffee back in 2014 with humble beginnings at a Starbucks inside the DFW Airport. It was an intense introduction to the coffee world. My shifts started at 5 a.m., which meant showing up by 4 a.m. to catch the shuttle, go through the single open security checkpoint, and walk across terminals just to clock in. The pay was great, but the schedule wasn’t sustainable long term.
After about a year and a half, I transferred to a brand-new Starbucks in Everman, South Fort Worth. That store was special because I got to help open it from the ground up and build an incredible team. I stayed there for several years, learning so much about coffee, teamwork, and customer experience.
Eventually, something unexpected happened. The church I was attending, Gateway Church, heard me talking about how it was my dream to one day have a coffee cart of my own. I always imagined being able to roll up to events with my espresso machine and grinder and serve people quality, handcrafted drinks. They surprised me by putting me in charge of catering a coffee event, which truly changed everything for me.
That one opportunity sparked what would become Sweet Pours Coffee. I started making homemade syrups using clean, natural ingredients and began doing small coffee catering events, mostly for churches. At first, it was just a fun side hustle. I wasn’t running it as a full business, just doing events here and there and enjoying the experience of sharing coffee with people.
By the end of 2023, I decided to step away from my job and take a break from the business so I could travel. My roommate and I had been saving for months for a six-month trip around the world. We started in California, then went to Tijuana before flying out of LAX to Tokyo. From there, we spent time in Japan, South Korea, Hong Kong, Thailand, Cambodia, Singapore, Bali, Dubai, Austria, England, Amsterdam, Belgium, Germany, Switzerland, and France. It was the trip of a lifetime.
Everywhere we went, I made it a point to explore the local coffee and tea culture. I wanted to experience how different countries express themselves through coffee, how it connects people, and how each place brings its own sense of creativity and care to the craft. That trip completely reignited my love for coffee.
When I came home at the end of April 2024, I knew exactly what I wanted to do. I launched Sweet Pours Coffee, but this time I built it the right way with structure, permits, licenses, and a clear vision for growth. Sweet Pours Coffee officially launched in April, and it has been such a whirlwind ever since.
Today, Sweet Pours Coffee is a mobile espresso bar serving the Dallas-Fort Worth area. We specialize in handcrafted espresso drinks, matcha, chai and seasonal syrups, and we bring a personalized, thoughtful touch to every event. Whether it’s a wedding, corporate gathering, or community celebration, our goal is simple: to create meaningful moments around really good coffee.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not at all! I don’t think any small business journey ever really is. Sweet Pours Coffee has been a road full of lessons, trial and error, and a lot of growth.
In the beginning, I didn’t have a roadmap for how to turn something I loved doing into a real, sustainable business. I was great at making drinks, connecting with people, and creating experiences, but I didn’t yet understand things like permits, insurance, budgeting, and how to scale something beyond just myself. When I first started, I was flying by the seat of my pants.
Taking time off to travel was actually one of the best decisions I could have made because it gave me the space to reset and approach Sweet Pours Coffee with clarity and intention. But even since relaunching, there have been challenges — from navigating the health department requirements for mobile setups, to managing equipment breakdowns right before big events, the loading and unloading quickly everywhere, to learning how to price myself fairly while staying accessible.
I think one of the hardest things has been learning to wear every hat. As a small business owner, you’re the barista, the marketer, the accountant, the cleaner, and the creative director all in one. It can be exhausting, but it’s also incredibly rewarding to see it all start coming together.
At the end of the day, the challenges have shaped Sweet Pours Coffee into what it is now — something built with a lot of care, persistence, and purpose.
Alright, so let’s switch gears a bit and talk business. What should we know?
Sweet Pours Coffee is a specialty mobile espresso bar serving the Dallas-Fort Worth area. We bring the café experience straight to events of all kinds, whether it’s a wedding, a brand launch, a conference, or a private gathering. Our goal is to make every guest feel cared for and to create something memorable around a really good cup of coffee.
We use quality beans from Queen City Collective Coffee and pour a lot of creativity into everything we make. We’re always experimenting with new drinks, seasonal syrup flavors, and fun menu ideas to keep things fresh and exciting. Every event is a chance to craft something special that reflects the people we’re serving.
At the heart of it, we’re a customer service business first. Coffee just happens to be our favorite way to connect with people. We believe hospitality and kindness are just as important as the drinks themselves. Whether it’s a corporate event or a cozy neighborhood gathering, we want every person who visits our cart to walk away feeling appreciated.
What sets Sweet Pours Coffee apart is the attention to detail. From our handcrafted syrups made with clean ingredients to our thoughtful setup and custom menus, everything we do is meant to feel intentional, warm, and personal.
Brand-wise, I’m most proud that Sweet Pours feels both elevated and approachable. We care deeply about quality, creativity, and connection. At the end of the day, we just love being part of people’s celebrations and helping make their moments a little sweeter.
Any big plans?
Right now, we’re in the process of building our second coffee cart, which is really exciting. The goal is to have three coffee carts running events all over the DFW area by January 2026. Each cart will have its own unique look and personality so that our clients can choose the cart that best fits their event style or vibe. I love the idea of giving people options that feel custom and intentional while still staying true to the Sweet Pours Coffee brand.
We currently have two baristas on the team aside from me, and I’d love to grow our staff to include two more. Working for a coffee cart can be challenging because the hours and events vary, but as we continue to grow, I’m looking forward to building a strong, creative, and supportive team that shares the same love for people and quality coffee.
Another thing I’m really excited about is a new software project being developed by our friends Ryan Hill, owner of Solo Coffee Cart in Cincinnati, Ohio, and Jonny Kupin, owner of Selah Coffee Cart in Denver, Colorado. They’re designing software specifically for coffee carts to help manage scheduling, inventory, and operations. It’s something our industry has really needed, and I think it will make a huge difference in helping Sweet Pours Coffee scale in a sustainable way.
Overall, the plan is simple: keep growing, keep learning, and continue creating amazing coffee experiences all across DFW.
Pricing:
- basic 2 hour/50 people package starts at $750
- basic 2 hour/100 people package starts at $1000
- prices fluctuate with the market and they aren’t set in stone for very long periods of time, so I’m always hesitant to post hard numbers anywhere
Contact Info:
- Website: https://www.sweetpourscoffee.com
- Instagram: https://www.instagram.com/sweetpourscoffee/
- Facebook: https://www.facebook.com/profile.php?viewas=100000686899395&id=61575748602964
- Other: https://share.google/6GUnSvHIXcKUMRBqL
Image Credits
The last photo of the machine was taken by Jessica Dalton
