Fall, in six bites. Six flavors that spell Provence and Santa Barbara in the fall. A box built from what grows here and what grows there — sage and lavender, figs and pomegranate, dates when the heat breaks. The same plants that wild on Provençal hillsides have taken root above Santa Barbara. Three flavors you'll know the moment you taste them. Three that will surprise you. Sage & Toasted Almond The almond is toasted before it goes into the ganache, so nutty flavor comes through. The sage sits just behind it — more scent than flavor, the way it comes off the hillside in the afternoon. The one nobody expects and everyone falls in love with. Herbal · nutty · dry Pomegranate & Pistachio An old pairing — Persian first, then Mediterranean, then everywhere. Real pomegranate juiced in our kitchen, against a true pistachio ganache. This is the one that keeps the box awake. Tart · green · bright Fig & Dark Chocolate Figs come off the tree in the last warm weeks and they taste incredible. Cooked slow, then set against Cacao Adventures dark chocolate, no palm-oil shortcut. This is the macaron I reach for in October. Jammy · dark · deep Espresso For the first morning it's actually cold. A short, dark espresso ganache, strong enough to be a coffee, not a coffee-flavored candy. Bitter · roasted · steady Lavender & Vanilla Lavender and vanilla balanced just right. No extract, real flower and real beans so it feels authentic the whole way through. Floral · soft · pale Date Caramel Caramel, except the sweetness comes from Medjool dates instead of sugar. Cooked down until they do what caramel does, only darker and less sweet, with something almost smoky at the edge. Deep · toffee · smoky Hand-piped in our Santa Barbara atelier. 100% California almond flour from a farm following regenerative practices, naturally gluten-free — though not made in a certified gluten-free facility. Available September 1 – October 31. Box of 6 · Box of 15 · Box of 25
