Citrus

The brightest flavors, gathered for greatness.

Sourced from dedicated farms that understand citrus is not just a garnish,
it is acidity, aroma, and color that defines a dish from the first squeeze to the final plate.

Blood Orange

Harvested at peak pigmentation when the flesh runs deep ruby and the flavor balances sweet against bitter. Arrives within days of picking to preserve the intensity that makes it irreplaceable in both savory and pastry applications. Sourced from small-scale growers who time their harvest by color, not calendar.

Fingerling Limes

Picked when the oil in the skin is at its most fragrant and the juice runs bright and clean. These are not commodity limes, they are sourced from growers who understand that acidity is an ingredient, not an afterthought.

Meyer Lemon

Thinner skinned and sweeter than a standard lemon, with a floral note that disappears fast after cutting. Sourced from specialty growers who harvest to order, so what arrives in your kitchen is as close to the tree as possible.