With change in the air and spring on the horizon, we are making some timely refreshes to some of our breads, making them more flavourful, nutritious and sustainable than ever before. Bread recipes are funny things. How can a thing that requires precision and accuracy have such a relentless tendency to change and adapt? As methods and […]
We gathered with our friends at Natoora on a winter’s evening recently to discuss how our soup collaboration is best understood as an expression of our shared mission to alter the food system at scale…
Words Charlie Monaghan Illustrations Jordan Amy Lee Have you ever wondered why sourdough bread is tastier, has a better texture and is generally all the more satisfying to eat than a slice of commercial white bread? The answer? Well, there’s more than one, but the main differentiator is the strange and wonderful alchemy of fermentation. […]
We are now making our plant-based drinks with MOMA Oat Barista Professional. Our coffee experts have spent the past three years working closely with MOMA to blend an oat drink that would foam beautifully and have just the right balance of depth and flavour to complement our award-winning coffee. Part of this process was conducting […]
Words: Charlie Monaghan Photography: Hector Marshall For us, quality is a process, not a product. We always want to work with the best-quality ingredients, but our way of defining what that means is by looking at how food is grown and made – flavour is just an expression of these things, after all. In that […]
Here, four purpose-driven organisations from the world of food, coffee and design share their reflections on what future they want to make happen.
