Fresh, every day.

Everything for a four-person Sunday tagine — meat, preserves, spices and the recipe card.

A generous bunch of fresh nana mint, delivered the day it was cut.

A single-estate Moroccan olive oil, cold-pressed within hours of harvest. Grassy, peppery, full of life.

A wildflower honey from the Souss-Massa region, with a soft argan note and a slow, golden pour.

Whole raw almonds from a small Tafraout grove. Sweet, oily, and beautifully fresh.

A 5 kg crate of mixed Souss oranges and clementines, picked this week.

Cold-pressed orange juice in a 1 L glass bottle. Best within four days.

A six-pack of glass-bottled mineral water from a small Atlas spring.

A 500 g box of soft, caramel-rich Medjool dates from the Erfoud oasis.

A 1 kg tray of vine-ripened heirloom tomatoes from a Berkane grower.

Coriander, parsley and chives — bundled the morning of delivery.

A double-baked croissant with house-made almond cream, nut topping and a dust of icing sugar.