Three client types. One honest method.
Restaurant kitchens, working farms, active market floors — every project starts from what is actually true about that business, not a template.
Work that lives in the real operation
Telling the story of a Monday closure
Oslo Kitchen closes Mondays to source directly from three farms. We made that constraint the backbone of their content — visible supply chain, seasonal menu logic, no performance required.
Crop calendars as content calendars
Ridgeline's harvest schedule became their publishing schedule. Subscribers now plan their weeks around what the field is actually doing — not a feed curated to look lush.
Vendor stories, not market branding
Thornfield's audience grew when we shifted focus from the market as a place to the vendors as the reason. Each stall's operational reality became its own recurring series.
14 food businesses, 3 sectors
Zero template briefs
3× repeat purchase rate
Every engagement starts with an operational audit — what you make, how you source it, where the real constraints live.
Across CSA and market clients, direct-to-customer retention — not audience size — is the metric we track.
Restaurants, farms, and markets — each requiring a different content rhythm built around their actual calendar.
Recognise your business in this work?
We start every conversation with what's actually happening in your kitchen, field, or stall — not with a proposal template.