Graze
We Know Where
Every Seed
Came From.
Plant-based snacks with the restraint of kaiseki. Each ingredient traced, each texture deliberate, nothing hidden.
Reserve Your SeatFollow a seed from
field to your hands.
Rajasthan, India
Our black sesame is grown on small family plots outside Jodhpur. Harvested by hand in October when the pods split naturally — never forced.
26.2389° N, 73.0243° E
Seven ingredients. Not one more.
Every Graze snack passes what we call the Kaiseki Test: if you can't name every ingredient without looking at the label, we start over.
Oaxaca, Mexico
Cacao nibs sourced from the Zapotec cooperative in the Sierra Juárez. Fermented for exactly 6 days, dried on raised beds, never roasted past 118°F.
17.0732° N, 96.7266° W
Valentina Cruz
Cacao collective founder, 3rd generation
"We grow what we would eat ourselves. Every year, same land, same hands."
farm partners across 6 countries
Every relationship direct. No brokers, no middlemen. We visit each farm before the first order.
Kerala, India
Raw cashews sun-dried on traditional woven mats for 3 days. The slow dehydration preserves enzymes lost in industrial processing.
10.8505° N, 76.2711° E
The Kitchen
Mixed in small 8kg batches. Every cluster hand-shaped. We make 200 units per run — enough for a single yoga studio order.
I wanted to make a snack I'd be embarrassed to lie about.
The sourcing came first. The product followed. — Priya Mehta, Founder
The Result
Cashew + black sesame + Oaxacan cacao + Himalayan salt + cold-pressed coconut oil + date paste + nothing else.
Coachella Valley, CA
Medjool dates from a third-generation family farm. Brix tested at 85+ before we accept a harvest. The sweetness comes only from here.
33.7202° N, 116.2156° W
Marcus Delgado
Date grower, Thermal, CA
"We grow what we would eat ourselves. Every year, same land, same hands."
of ingredients are traceable to a named farm
Not "sustainably sourced." Not "ethically grown." A name. A place. A face.
Taste the Story
Join us this spring. Three cities, three evenings, thirty seats each. The full origin story, served in six courses.
The life of a single
ingredient.
Black sesame. Not white. Never white.
White sesame is the industry default — cheaper, milder, less nutritionally dense. Black sesame contains 60% more antioxidants and a depth of flavor that reads like toasted earth and woodsmoke. We chose it because it's harder to source and more honest to eat.
Sesamum indicum · Jodhpur, Rajasthan · Harvest: October
Cold-pressed coconut. The only binder we need.
Most snack clusters use glucose syrup or palm oil to hold their shape. We use a single tablespoon of cold-pressed coconut oil per batch — pressed below 40°C so the lauric acid stays intact. It binds without sweetening. It disappears on your tongue.
Cocos nucifera · Thrissur, Kerala · Cold-pressed at 38°C
One medjool date does what sugar cannot.
Refined sugar spikes and crashes. A medjool date at Brix 85+ releases glucose slowly, carries fiber, and leaves a caramel note that lingers without cloying. We use 4 grams per 30g cluster. You taste it without knowing you taste it.
Phoenix dactylifera · Thermal, Coachella Valley · Brix 85+
14
Farm Partners
across 6 countries
100%
Direct Trade
no brokers, no middlemen
3
Days On-Site
before any first order
6
Ingredients
per product. Maximum.
Priya Mehta
Founder · Kerala, 2024
"I wanted to make a snack I'd be embarrassed to lie about."
Graze started when I couldn't find a snack that told me the whole truth. The sourcing came first. We spent eight months visiting farms before we made a single product. The snack was the last thing we designed.
We cap production intentionally. 200 units per batch, per ingredient source. When a harvest is gone, that flavor is gone until next season. That's not a supply chain problem. That's the point.
Priya Mehta
Founder, Graze
Reserve Your Seat
30 seats per city. Confirmed by email within 48 hours.
We'll confirm your spot by email. No payment required to reserve.