Some people spend years mastering the perfect sourdough. Others have a cellar full of Châteauneuf du Pape. We dedicate our lives to mastering the art of the perfect peanut butter.

Why? Because the world was missing peanut butter done properly. Get it right, and it’s drippy, deeply roasted, full of flavour, and impossible to put down. Get it wrong, and it’s dry, claggy, and more putty than nutty.

We don’t just make peanut butter - we live and breathe it. We talk about texture like sommeliers talk about wine. We roast like it’s a fine art. We blend in small batches because mass production ruins, well, everything.

If we could put peanut butter in an IV drip, we probably (definitely) would.

Hope you love eating it even half as much as we love making it.