Espresso Salt
Espresso Salt is a study in contrast. Made with sun-evaporated Big Sur Sea Salt and organic Coffee beans, coarsely cracked, not ground, so every crystal keeps its crunch and resistance. Mineral brine pushes against roast and smoke, a tension precise enough to elevate almost anything on the flavor wheel. Sprinkle it over dark Chocolate and Vanilla Ice Cream for a crackling, smoked finish that cuts through the sweetness.
Vanilla Olive Oil
Most of the world rushes Vanilla. We did the opposite: whole beans, both classic Vanilla planifolia and rare Vanilla pompona, from smallholder farmers in Veracruz, Mexico, submerged by hand in our Extra Virgin Olive Oil and simply left to wait. The result is smoky, creamy, and luxurious, with notes of ripe Plum and Cherry — the most elegant expression of real Vanilla. Perfect over roasted Honey Nut Squash, brûléed Banana, or an Espresso Martini.
Chocolate Hazelnuts
Bhutan's clean alpine air and rich soil grow Hazelnuts that are, quite simply, more delicious than any other. We take these premium Hazelnuts and coat them in rich Cocoa powder, Coconut Sugar, and Sea Salt, then toast them to perfection. The Cocoa shell cracks first, giving way to a Hazelnut that's rich, lightly sweet, and toasty with roast flavor, with Sea Salt cutting through it at the end. Eat them straight from the bag, scatter over ice cream, or crush for a flavorful crunch on any dessert.
Depth, crunch, contrast. Your dessert’s final act.
















