Greenhouses
Garden Café
Wood-fired Bakery
Farm Shop
Flower Field
Plant Shop
Garden Events
2009
Year we planted the first beds
12
Acres of garden and meadow
40
Growers, bakers, cooks & florists
300+
Varieties grown every year
[002]
The way we grow
Care for the soil. Respect the season. Share the harvest.
We believe good growing starts beneath the surface. We nurture living soil, choose seasonal varieties, reduce waste wherever possible, and learn from the natural cycles around us. Our approach is practical, evolving, and rooted in care.
[01]
Care for the soil
Good growing starts beneath the surface. We nurture living soil, feed it with compost, and disturb it as little as we can.
[02]
Respect the season
We grow what the land wants to grow right now, and let our café menu and shop shelves follow the same rhythm.
[03]
Share the harvest
From the café table to free growing talks, we believe what grows here should be shared with the people who visit.
[01]
Living Soil
We feed the soil rather than the plant, using mulch, cover crops, and no-dig beds so roots, fungi, and worms can do their quiet work.
No-dig beds since 2014
[02]
Composting
Café scraps, garden trimmings, and spent flowers become rich compost, closing the loop between our kitchen and our beds.
38 tonnes composted in 2025
[03]
Water-wise Growing
Drip irrigation, rain capture, and drought-tolerant planting help us use less water through long Californian summers.
42% less water since 2019
[04]
Seasonal Planting
We choose varieties that suit our climate and season, rotating crops each year to keep beds balanced and productive.
300+ varieties each year
[004]
The hands behind the garden
A team with dirt under its nails and care in every detail.
Our growers, bakers, florists, cooks, and garden team bring different skills to one shared place. We love what we do, and we are happiest when we can share it with you.
Elena Marsh
Head Grower
Has tended the glasshouses since the first seedlings in 2009.
Tomás Reyes
Kitchen Garden Lead
Plans every bed around what the café wants next season.
Hannah Cole
Head Baker
Starts the wood-fired oven at 5 AM, every single day.
Iris Nakamura
Florist
Turns the flower field into hand-tied bunches and wedding arches.