If We Didn't Make It Ourselves, We Don't Trust It

A few weeks ago we wrote about the UC Davis study that found nearly 9 out of 10 packaged foods labeled "made with avocado oil" didn't actually match that claim. It wasn't a huge shock to us — but it was a good reminder of something we'd already decided a while back: if you want to actually know what's in your food, you can't outsource that knowledge to someone else's label.

So we don't.

The Problem With Buying It Pre-Made

Almost every meal prep company — almost every restaurant, honestly — buys certain things instead of making them. Mayo comes from a jug. Sauces come from a bag. Anything fried comes pre-breaded, frozen, and dropped straight into an industrial fryer full of oil nobody in the kitchen chose.

That's not a knock on efficiency. It's just the default. And the default works fine for a business that doesn't care what oil ends up in your body. We do.

The problem is that every one of those shortcuts is a place where a seed oil or a mystery ingredient can quietly sneak into a meal that's supposed to be clean. A jarred mayo almost always means soybean or canola oil as the base. Pre-made sauces are usually built the same way, along with stabilizers and preservatives you'd never add yourself. And pre-fried, pre-breaded proteins are typically fried in whatever oil is cheapest at scale — which is almost never olive oil, avocado oil, or ghee.

So one by one, we started cutting those shortcuts out.

We Make Our Own Mayo

Instead of buying mayo, we make it ourselves — with avocado oil, real eggs, and nothing else riding along that we didn't choose. It takes more time than cracking open a jug. It's worth it, because it means we know exactly what's in it.

We Make Our Own Sauces

The same goes for the sauces that go into and on top of your meals. No pre-made bases, no ingredient lists we can't vouch for. If a sauce needs richness, we're building it with real ingredients and our own approved oils — not a shelf-stable mix built for a totally different kind of kitchen.

We Fry Our Own Food, In Our Own Oil

This one takes the most effort. Frying at scale is easier when you buy pre-fried product and just reheat it — but that also means giving up all control over what oil that food ever touched. So we fry in-house, in oils we chose on purpose: olive oil, avocado oil, or ghee, never a seed oil blend. It's slower. It's also the only way we can actually stand behind what's on your plate.

Why We Bother

None of this is the easy path. It would be simpler, cheaper, and faster to buy mayo by the jug, sauce by the bag, and proteins pre-fried by someone else. But "simpler for us" and "better for you" aren't always the same thing — and we started this company to close that gap, not widen it.

Every shortcut we cut out is one less place where an ingredient we didn't choose could end up in your food. That's the whole point of making it from scratch: not because it looks good on a label, but because we're the ones who get to guarantee it's true.