How we work with kitchens

Wholesale only. Send an inquiry with your restaurant name, weekly volume, and delivery day. We follow up with a quote, confirm your first week, and put you on the standing-order list.

There is no strict minimum, but most restaurants land around 3–5 trays per week once they settle into a rotation. Send the inquiry — we work it out per kitchen.

Monday through Friday within Greater Montreal. We coordinate a standing day per kitchen so harvest and delivery stay in sync.

Yes, within our Greater Montreal zone (Vaudreuil-Dorion, the West Island, most of Montreal-Ouest). Outside the zone, we sort the logistics case by case — tell us your address.

Every order is harvested the morning it ships. No cold storage layover, no distributor middle-step — your line gets the greens with hours of shelf life already banked.

7–10 days from delivery for most varieties in a clamshell at 4°C. Chef Pack sampler trays are typically used within 3–4 days for best eating quality.

Yes. We grow to order. If a chef commits to a standing weekly volume, we plan seed sourcing + sowing schedule around that request.

Yes. The farm is indoor-climate-controlled, so availability is stable across all seasons.

Prices are set per kitchen based on weekly volume and delivery day. It's simpler (and more honest) to give you a real quote than to post a sticker price that doesn't apply to your situation.

Yes — that's what the Chef Pack is for. A rotating sampler so your team can taste the range before settling a standing order.

Primarily restaurants, caterers, and hotels. Retail or consumer-direct is not our focus.