There is no denying the fact that some business start with a market analysis. But we did things a bit differently by starting with a tabletop stone grinder that could barely make 10 jars of nut butter a day.

We are a family-run business - Bran, Stephanie, and Loki - working out of our own kitchen on BC’s Sunshine Coast, surrounded by forest, mountains and a five minute walk to the ocean. Brian, a certified health nut, went down the research rabbit hole and landed on stone grinding: a slow, low-heat method that crushed nuts instead of blade-cutting them, thus preserving nutrients and oils that high-speed processing otherwise destroys. That small grinder has grown, but the original idea, method, and dedication stay the same.

Our chocolate obsession led us somewhere unexpected too - Arriba Nacional cacao, which is a variety once thought extinct until its rediscovery in 2006, prized for its fruity, low-bitterness profile. We use it organically, fairly traded, and always sweetened with dates and coconut sugar, which cements the fact that we never ever rely on refined sugar or fillers.

Nut butter and chocolate are already superfoods. We just get out of their way.