#artisan

We are back! After more than a year on the road, 15 countries, 100+ fantastic producers met, the time has come to park the van and put our backpacks in the closet.

We want to thank you all for following our adventures, for all your kind messages along the way and for those who opened the doors to their home, wherever it was. After such a long time on the road, we still have plenty of content to publish & videos to edit. Back in reality, we are now looking for a job that allows us to make a good use of everything we've learnt.

Stay tuned people, a lot more is coming!

Made by So' & Max

Our Big Trip

About Us

Martin Txiki Idiazabal PDO Cheese

We were in San Sebastian, in the beautiful gourmet shop called Don Serapio, where we had been sent by another amazing producer of meat called Txogitxu - but this is another story. The guy at the counter got us to try a stunning Idiazabal cheese aged for more than a year, they had named it Reserva. We liked it so much we bought a piece of it. By the time we arrived at the cashier, we realized that we didn’t even know the name of the producer and this cheese was so good we coul

Sea Salt Fields in Kampot

Surprised? You thought our first article about Kampot would be about Pepper?! Well, nope, we'll start with salt! Before leaving Sihanoukville, we made contact with Narin Bun, one of the guys we had to get in touch with to discover Kampot's Natural sea salt behind the scenes! We started with the Salt Fields just outside Kampot city centre. Narin Bun brought us to his farm. His family owns 50Ha (123.5 acres) out of the total surface of around 800Ha (just over 1975 acres). There