Sour Grape begins with ultra-ripe, sun-grown Concord grapes from Hummingbird Ranch in the Santa Cruz Mountains, pressed by hand for full skin contact.
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Lychee Martini Waitlist
Created in collaboration with Kate Berlant and Jacqueline Novak, we pack tons of fresh peeled lychee into each Lychee Martini Delight, with a twist of Femminello lemon zest for tang. Infused with sun-grown flower and 1 MG THC these offer a gentle, chatty buzz.
Lychee Martini Waitlist
Lychee Martini Waitlist
A low dose 1 MG Delight with effects as bright and sunny as its flavor.
Lychee Martini Waitlist
Ha’s Đặc Biệt Salty Plum Waitlist
“The drink this recipe is based off takes your tastebuds everywhere. It’s equal parts sweet, salty, and acidic. Like a Sour Patch Kid. So we thought that that would be really fun for a Delight format. Also it’s a very nostalgic drink for the Ha household.”
Ha’s Đặc Biệt Salty Plum Waitlist
Magical Grapes Waitlist
Precious Shinano Smile grape juice steeped with organic ginger and fruity pink peppercorns. Made in collaboration with family-run Magical Grapes Farm and Chef Virgilio Martinez.
Magical Grapes WaitlistMagical Grapes Waitlist
Grape vines at Magical Grapes in Ventura, California.
Magical Grapes Waitlist
Ground Cherry Cola Waitlist
Introducing our first closed-loop edible: Ground Cherry Cola, featuring produce cultivated by us at Rose Farm, it brings together a lot of elements that make Rose tick and realizes our dream of making an edible that represents a single farm in one.
Ground Cherry Cola WaitlistGround Cherry Cola Waitlist
Sun-ripened ground cherries are blended with a house-made, 8 ingredient cola syrup blend of piloncillo, citrus, nutmeg, coriander, and vanilla.
Ground Cherry Cola WaitlistGround Cherry Cola Waitlist
Ground cherries are less a cherry than a tropical tomato. The idea to combine them came from our friends and ongoing collaborators Chef Enrique Olvera and Huerik Palos, who wanted to evoke the experience of a coke-bottle gummy using farm fresh produce.
Ground Cherry Cola Waitlist
Queens Waitlist
“This Delight is really flavorful and delicious but goes beyond being a really tasty flavor. Chrysanthemum and citrus are two really big ingredients used in tea in Korea, so we also wanted to highlight the healing components of food. Food as medicine is really big in Korea.” - Clara and Eddo, co-owners Queens
Queens Waitlist
David Zilber Waitlist
Sous vide Nashi and Bosc pears combined with clarified kimchi water, infused with Maltese Orange (sativa) flower rosin. A little sweet and a little heat, coated in spicy gochugaru - an heirloom Korean chili pepper flake sourced from Queens SF.
David Zilber WaitlistDavid Zilber Waitlist
“Fermentation is endless. The fun thing about it is when you start learning about it, it gives you explanatory power. It really becomes a tool to let you unlock flavor… preservation techniques… You stop seeing things as just ingredients you can buy but new dimensions at your disposal to manipulate.” - David Zilber
David Zilber Waitlist
Nünchi Boba Mixed Citrus Oolong Waitlist
Mixed Citrus Oolong brings together local fruit and floral tea from SF’s Song Tea in two complementary flavors under one box: Bernard Ranches’ orange, grapefruit, and lemon with a hint of bergamont paired with Ruby Oolong tea boba.
Nünchi Boba Mixed Citrus Oolong WaitlistCandy Cap Root Beer Waitlist
Wild foraged Candy Cap mushrooms from the Mendocino Coast with a 12 ingredient house-made root beer blend, including sarsaparilla, sassafras, birch bark, star anise, mint, vanilla, fresh ginger and lemon. (Think those brown and white gummy cola bottles you had as a kid.)
Candy Cap Root Beer Waitlist
Andy Baraghani Waitlist
Announcing a new recipe with Andy Baraghani–Chef, food journalist, and Bon Appétit alum–that fuses classic Iranian ingredients with Northern California produce, a nod to Andy’s roots and earliest connections to flavor through home cooked meals.
Andy Baraghani Waitlist
Chef Joey and Chef Dania making Delights at our headquarters in San Francisco.
