How we pick a producer
Three criteria — flavour, scale, and the relationship — and how they sometimes work against each other.
by Iris Holt
We taste before we talk. The first criterion is whether the thing is genuinely good. The second is whether the producer can scale to ~500 jars / month for a feature in the box, without compromising what made the thing good in the first place. The third is whether they're someone we want to call again. We've turned down lovely products because the producer was hard to work with, and we've kept ordering small from producers who were brilliant on the phone.