A partner sunflower field in Provence, late August.
Verdure began in 2019 as one recipe in a shared kitchen in Portland. Twenty products later, we still take the calls from the growers ourselves.
The protein aisle stopped feeling like a place a person went to feel well, so we set out to make a shelf that did.
Sana was a distance runner recovering from an injury; Rowan had spent a decade in specialty food buying and cupping coffee. Between us we couldn't find a plant protein that tasted like it came from a field rather than a chemistry set.
We started with pea — one bag, one recipe, one shared kitchen in Portland. Called it Peaflora. Sold the first two-hundred jars from a table at a farmer's market. The people who came back to the table two weeks later became the entire early customer base.
Six years on, we make twenty proteins across five formats. Every one is fully plant-based. Every one is sourced from a farm we can name, and made in batches small enough that we still cup each one before it ships.
Direct from named farms. We buy at the second harvest, when the crop is sweetest and the grower gets the fairest price.
Cold, slow, and small. Nothing is dried at high heat; nothing is chemically stripped. What comes out tastes like what went in.
Every batch is cupped by hand against the previous one. Colour, smell, taste. If a batch drifts, we don't ship it.
Home-compostable kraft, corn-starch liner, wax paper for bars. Nothing plastic leaves our warehouse.
Grown on family farms in Alberta and Quebec. Wet-fractionated within 24 hours of harvest at a mill we've partnered with since 2020. The base of every Peaflora and Sowen product.
Single-family farm in southern Manitoba, growing hemp continuously since 1998. Cold-pressed for oil first; the protein flour is milled within a week of pressing.
Sprouted for 72 hours before extraction, which lifts protein content above 80%. Sourced from a rotational co-op in Louisiana that has been farming rice for six generations.
The dark cocoa in our Sowen Wild Cocoa is wild-harvested from the Beni region of Bolivia. The trees are unplanted, ungrafted — only what the community can gather sustainably.
A rare hulless variety from the Styrian region of Austria, cultivated for over 200 years. The oil goes to the local kitchen; the protein flour comes to us.
Ceremonial-grade Uji matcha from a third-generation tea master. He whisks a control sample of every batch we pack against — the shade of green has to match his standard.
We stayed small because we like knowing every batch.