Why Small Batch?

Why Small Batch?

It’s all about encouraging experimenting, reducing waste, perfecting flavors, creating varieties, and getting it to you swiftly.  Small batches permit us to deliver results faster, with higher quality, and less stress.

Patric Kuh says that “Much of the movement’s power lies in that sense of rediscovery.  The history of American eating (and drinking) is full of vivid flavors, but by the 1960’s many of those characteristics—and the local customs behind them—had been reduced to blandness by an industrialized form of production that was always ready to sacrifice quality for large-scale production.  That’s when food artisans started to appear.  Instructed by a network that communicated with self-addressed stamped envelopes and armed with basic equipment for baking, brewing, and cheese making, they sought to find—in the traditions of the past—a way to eat better in the present.”

Small batches allow for creative and innovative experimental flavor combinations.  When we work with small batch sizes, each batch makes it through the full life cycle quicker than a larger batch does.  We get better at doing things we do very often, so when we reduce batch size, we make each step in the process significantly more efficient.  The small-batch approach is less waste because an error or defect is caught immediately, the problem can be fixed before it affects other parts, minimizing the expenditure of time, money, and effort.  Smaller batch sizes also mean we’ll deliver to you quicker and a wider variety for your consumption and we receive faster feedback.  We get to take a rebellious and adventurous approach.  With small batches you can taste our passion and even though we’re young, you can discern our hard work and the time we’ve spent developing and refining our recipes for all our handcrafted, small-batch, and ultra-premium preserves.