Raw honey from a San Diego hive, infused with whole Ugandan vanilla beans left right in the jar. The beans keep steeping as it sits, so the vanilla only grows richer. Lovely over warm biscuits, yogurt, or stirred into tea.

Cane sugar blended with freshly hand-crushed autumn spices and whole Ugandan vanilla pods, dried and ground. You’ll see real flecks of vanilla bean in every spoonful. Stir it into coffee, sprinkle it over baked goods, or use it to rim a holiday mocktail.

Made in house from whole Ugandan vanilla beans, with a full bean left in the bottle so the flavor keeps building over time. 8 oz of real, pure vanilla for baking and beyond.

Our famous banana chips, made from organic bananas sliced thin and slowly dehydrated, not fried. Naturally sweet, with a crisp, chewy snap. Good straight from the bag, over oatmeal, or tossed into trail mix.

Dehydrated pear and persimmon slices with whole cinnamon, star anise, bay leaf, and a delicate touch of mace. Simmered on the stove, it makes a warm, fruit-forward tea that is naturally caffeine-free, and it fills the kitchen with the smell of fall while it cooks.

To prepare:

1. Add half the blend to a saucepan with 3 cups of water.

2. Bring to a boil, then lower the heat and simmer, covered, for 15–20 minutes.

3. Strain and sweeten with honey if you like. Makes about 3 cups.