How every batch is made
- 1
Weigh
Every ingredient, to the gram.
- 2
Mix
To a fixed recipe, every batch.
- 3
Bake
In our deck oven, timed per product.
- 4
Freeze
Frozen to lock in texture.
- 5
Deliver
Boxed, coded and dated.
Licensed and traceable
FSSAI Lic. No. 00000000000000
- Gloves and hairnets on every batch
- Surfaces sanitised before and after each run
- Freezer temperature logged daily
- Best-before date on every box
[Photo: founder in the kitchen]
Who’s behind Rainberry
[Two or three sentences: why you started Rainberry and what you care about in every batch.]
“[A short quote from a chef or owner you supplied.]”