We do not make ferments, we activate live foods.
- We adapt techniques from other cultures with local ingredients, knowing the traceability of the raw material.
- We will make short seasonal productions with ecological product and neutral impact packaging. We look for the 'Sense making' behind every decision we make.
- We experiment with ingredients, shapes and formats that add value to the final product and its consumption.
Project in collaboration with Gabriela Guaimare.