Every day we receive orders, and every day, from that moment on, we know exactly what we need to harvest. That's how we've worked since day one.

Instead of harvesting large quantities and leaving them stored waiting to be sold, we prefer to wait for our customers' orders. Only then do we organise the harvesting, packing, and dispatch.

It's a more demanding process. But we believe it's also the best way to guarantee quality.

Our products are living, sensitive ingredients. From the moment they're harvested, they naturally begin to lose freshness, aroma, texture, and shelf life.

Every hour counts, so the closer the time of harvest is to the time the product arrives in your kitchen, the better the experience for whoever uses it. That's why we avoid holding stock.

We prefer a chef to receive a product that was still in the greenhouse yesterday, rather than an ingredient that spent several days in a cold room waiting for an order.

Of course, working this way requires much more planning. Every day, our team has to coordinate production, harvesting, packing, and logistics so that hundreds of different orders go out complete and on time.

It isn't always the easiest path, but it's the one we believe in.

It's also a more responsible way to grow. By harvesting only what we know will go to our customers, we reduce waste and avoid growing far more than what is truly necessary.

Deep down, we're doing what agriculture has always done: we harvest when the right moment arrives. It's just that, in our case, that moment is called an order.

We believe the best way to preserve an ingredient's freshness isn't finding a better way to store it, but harvesting it as late as possible.