If you’re a café owner with a focus on healthy options, good provenance and delicious flavours then you’re our kind of place. You’re the people that make mornings bearable, whisking up the shakes and brews for your customers.
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The story of coconut sap (which is used in our delicious vinegars, coconut aminos and coconut nectar) is one you should know as it will leave you with a sense of wonder which only elevates the taste and feel-good factor of our products.
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Did you know that something sweet needn’t be naughty? Coconut sugar is the sweet little something which is good on the inside and out.
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Let’s stop your wild goose chase as you try to identify which sweetener is the best option. All that really matters is finding the right sweetener for you.
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Being a small enough company, without complicated supply chains, means we can offer complete traceability and transparency to consumers and distributors.
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Ssshh. Coconut milk has a problem. It’s not actually that much of a secret. If you’re a coconut milk lover you’ll know that cans of this glorious stuff have limitations.
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Fermentation has been coined a ‘mega trend’ but it’s not a newbie. Popular in the east, fermentation is seeing a huge following now in the west.
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We have a bit of a love affair going on. Ok, it’s not illicit or anything naughty. In fact, it’s all about goodness: the rich health boosting goodness of coconut amino sauce made from the sap of the coconut blossom.
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