Simi Sugar Company

Simi Sugar Company is your A-Z guide for all things Isomalt and Sugar Art. Join Sidney Galpern, owner and inventor of Simi Isomalt, and gain the skills and confidence to use sugar free Isomalt Sugar to creating show-stopping lollipops, cakes, cookies, and more!

Why You Should Be Boiling Your Isomalt!

Bringing your isomalt to a boil is a key step to bring any air bubbles up and out. Getting that nice rolling boil will cause all the hot air bubbles inside your isomalt to rise and pop, leaving you with that crystal clear finish once it cools. Read below for my top tips to boiling…

EVERYTHING You Need to Know About Online Classes!

Online classes can be an incredible resource for improving your skills and learning from home, giving you access to everything from simple baking and decorating basics, to business coaching and social media, to professional level master classes with some of the best instructors. 

Hi, I’m Sidney! Welcome to Simi Sugar Company.

Sidney Galpern is the owner of and inventor/creator of Simi Isomalt. She is a Sugar Artist, Certified Professional Chocolatier, International Instructor, and Food Network Winner. Sidney has taught around the world sharing her love of the sugar arts for the last 15 years. She specializes in blown isomalt sugar, chocolate, sculpted cakes, cookies, painting, sculpting, and digital art. Sidney’s studio and manufacturing facility are located in Central Florida, USA

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Visit for tons more tutorials, design inspiration, classes, and to check out our online store