Five steps,
four hours.
Nothing about how we make pudding is novel. It is, however, slower than industry — and that's the whole story.
Sourcing
We start with the milk. Jersey cream from a single co-op in Bitola, delivered every other morning. Everything else is built around it.
Steeping
Vanilla pods, cocoa nibs, matcha — every flavoring ingredient steeps cold overnight before it ever sees heat. Faster extraction would be cheaper. It would also taste like it.
Slow set
Each batch is cooked under 85°C and set in its own glass cup. No frozen pre-mix, no shelf-stable thickeners. It takes four hours instead of forty minutes.
Finishing
Toppings — salt grain, cocoa drizzle, coulis — are added by hand, on the cup, after setting. This is the slowest step. It's also why it tastes different.
Cold-chain
Cups are sealed, sleeved, and loaded onto refrigerated trucks within 18 hours of setting. Every pallet carries a QR with batch, date, and route.
