The workshop
Everything ages in glass or oak; nothing in plastic. Salt comes by sack from a single saltworks; chillies and pulses are sourced from named growers each season.
A small fermentation room in Vélizy-Villacoublay. Wild-fermented hot sauces, three-year miso, koji-aged condiments and apple-must vinegars.
Currently
- Currently bookingautumn 2026
- Wholesaleask, batch-by-batch
- Hot sauce heatmild · warm · serious · don't
- Aged miso12 / 24 / 36 months
- Press daysspring · autumn
Notes
"I've gone through three bottles of the warm one. Stop reading and order."
Write to us
We answer in batches, Friday afternoons.