Our Story

Two ingredients. Two regions. One uncompromising standard.

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THE LAND DOESTHE REAL WORK.

Our only job is to not ruin what it produces. Both products come from places that have been doing this for centuries. We source directly, without intermediaries, and ship what the season gives us.

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The Honey Source

KASHMiR VALLEY,NORTHERN iNDiA

The Kashmir Valley sits at 8,000 ft in the western Himalayas, ringed by glacial ranges and untouched by industrial agriculture. Wild acacia blooms in spring. Sulai thyme climbs higher through summer.

8,000
Feet Elevation
2
Wildflower Varieties
48H
Bottled within Extraction
Raw
Unheated, Unblended
The Ghee Source

GiR REGiON,Western india

The Gir forest is the ancestral home of the Gir cow. The bilona ghee is made the same way from generation to generation: cultured overnight, churned slowly, clarified over an open flame.

A2
Gir Cow Milk
Cultured
Curd, Not Cream
485°F
Smoke Point
Tested
Results Published

“We didn’t build a supply chain. We found two people who had been doing this correctly for decades and asked if we could tell their story.”

— Aumé

Two products.One standard..

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A2 Gir Cow Bilona Ghee
Bilona Ghee

Gir · A2 · Cultured · Lab Tested

$24.99/ 8.8 oz 250g · 15.9 oz 450g
The Story
Raw Himalayan Clear Honey – Kashmir Acacia, Unheated
Himalayan Clear Honey

Kashmir · 8,000 FT · Single Origin · Raw

$44.99/ 12 oz · 340g
The Story

QUESTiONS,

ANSWERED

Everything worth knowing about how our honey and ghee are made, and what we do to keep them the way they left the source.
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What makes Kashmir honey different? Expand
Altitude and bloom. Our honey is foraged above 8,000 feet from acacia and sulai wildflowers, from a single apiary family in one valley. It is never heated, never blended with other honeys, and only lightly strained, so it arrives clear and light and carries the floral character of where it came from. Over months it deepens in colour and may crystallise. That is what raw honey does.
How is bilona ghee actually made? Expand
Whole milk from Gir cows is cultured overnight into curd. The curd is churned slowly with a wooden churner until butter separates. That butter is then clarified over an open flame until only golden ghee remains. It takes days, not minutes, and every step is done by people, not machines. Most ghee on the shelf skips the curd and the churn entirely and is made directly from cream.
Why do you care so much about heat and processing? Expand
Because it changes the food. High heat and heavy filtering strip honey of its aroma and floral character, and fast industrial clarification gives ghee a flat, uniform taste. We keep the honey unheated and lightly strained, and we clarify the ghee slowly over flame. The result tastes like the place it came from, and we have the ghee independently lab tested so you can see it is pure.
How do you use them day to day? Expand
Ghee is the most forgiving fat in the kitchen: searing, roasting, eggs, rice, dal, toast, coffee, baking. It keeps at room temperature for 12 months. Honey goes on toast, into warm milk or tea, over yoghurt and fruit, or straight from the spoon. Together, a spoon of ghee on hot toast with a drizzle of honey is the ritual we started this for. Our how to use ghee page has more.