1. Picked ripe
Flavor starts in the field. We harvest fruit at peak ripeness from our orchard partners — because freeze-drying concentrates whatever flavor is already there. Pick it early and the bar tastes flat; pick it ripe and the bar tastes like the best version of the fruit. Since we're part-owners of the manufacturer, we have a direct say in sourcing and timing.
2. Sliced and flash-frozen
The whole fruit is washed, sliced, and quickly frozen. Freezing fast keeps the cell structure intact, which is what gives the finished bar its clean snap instead of a chewy, candied texture.
3. Freeze-dried (the key step)
This is where the magic happens. The frozen fruit goes into a vacuum chamber, and the ice inside it turns directly from solid to vapor — a process called sublimation — without ever becoming liquid. That removes about 95–99% of the water while leaving flavor, color, and most nutrients behind. No heat-cooking, no concentrate, no sugar needed to make up for lost taste.
Want the deeper explanation? We wrote a full guide on what freeze-dried fruit actually is.
4. Pressed into a bar
Finally, the dried fruit is pressed into a bar. And that's it. There's no step where we add sugar, syrup, oil, or a binder — the fruit holds itself together. What goes in the chamber is what ends up in the wrapper.
Why this lets us keep the promise
A lot of "fruit" snacks rely on added sugar and gums precisely because their process loses flavor and structure. Ours doesn't, so we don't have to compensate. That's how a one-ingredient label stays a one-ingredient label.