We cultivate saffron and make saffron products ourselves. We also work together with small, local, craft producers who share our vision of quality and sustainability.
You could call me a saffron farmer's wife. In 2012 I became fascinated by a newspaper article in Brittany. I read that saffron could thrive in a northern climate. We had some empty space in the garden and, with very little saffron knowledge, we decided to give it a go. Our first harvest yielded at least 3.12gr of saffron. That doesn't seem like much, but it was a record for one thousand bulbs.
We didn't know then how it would evolve, so we decided to answer 'yes' to every question. We came into contact with the press, the public and the culinary world... Every creation is the result of a coincidence, a meeting, an experiment, an idea in the middle of the night...
What is your ambition as designer?
To write a book.
How can one easily recognise your work?
We are not difficult to recognise. In fact, we are the only saffron farmers in Flanders and the oldest in Belgium. Very Important to note also that we are 100% organic. We don't use any pesticides, herbicides or fungicides. Our cultivation methods are - as far as we know - unique. Some of our products are world firsts.
What did you want to be as a child?
Saleswoman in a sandwich shop or a butcher's. There used to be a butcher's called 'De Panache' by the central station where I saw women shovelling salads from a big dish into small tubs. That seemed like a wonderful thing to be able to do when I grew up!
Tell us something that typifies you but that we do not already know ...
I am very self-willed, very loyal, sometimes (too) impulsive, sometimes (too) thoughtful, very selective and very inquisitive.