Step one · Sourcing
Source.
We visit every producer at least twice a year — at harvest and at storage. No buying off catalogs. No anonymous brokers. Just the people who make the food.
Source, taste, store, ship, seal — five steps, one warehouse, no shortcuts.
Sourcing direct, dégustation systématique, stockage en chambre froide, expédition sous cachet.
Step one · Sourcing
We visit every producer at least twice a year — at harvest and at storage. No buying off catalogs. No anonymous brokers. Just the people who make the food.
Step two · Tasting
Every lot is tasted at the warehouse on Kerkstraat before it ships. If it doesn’t pass, it doesn’t leave. The producer is told why and what to change.
Step three · Warehousing
Climate-controlled storage at our own warehouse, one address, one inventory. Temperature, humidity, and rotation logged daily.
Step four · Logistics
Pallet-out from one address, with EUR.1 origin certificates, GS1 SSCC labelling, and traceability back to the parcel and date — on every line.
Step five · Seal
Every shipment leaves under our cachet — wax-stamped on the documents, embossed on the case. If our seal is on it, we stand behind it.