Our story
I made the first pot for myself, on a Tuesday.
How one envelope from a friend turned into a small solar-powered kitchen above the sea, where every jar still needs to pass the same test.
By Karen, founder · Ericeira, Portugal
I still taste every batch, and I won't deliver one that doesn't set.
It started in my kitchen
The first pot wasn't a business idea. It was a Tuesday.
My hyperthyroidism was giving me heart palpitations that felt like my chest could implode, and the hormonal imbalances had disrupted everything: my cycle, my skin, my mood, my ability to think clearly.
A friend, a Traditional Chinese Medicine doctor, suggested bone broth. She wrote her method on the back of an envelope. She didn't offer it as a last resort, she offered it as a foundation.
I grew up Chinese, so food as medicine wasn't a new idea. I started making it at home, drawing on family recipes rooted in Chinese medicine.
Over several months, my thyroid symptoms subsided. My cycle became regular. My hormones stabilised. I stopped struggling with my skin.
I used to never leave the house without makeup. I haven't used foundation in over five years.
Then people started asking
Bone broth became my daily staple. Then a friend asked me to make some when she was unwell. Then another. Word spread the way good things do.
The blend I still drink every morning
Chicken Broth — Lotus, Cordyceps Flower & Jujube
€10.50 a jar on monthly
Usage estimate: 3 jars ≈ 9–12 cups · lasts ~2 weeks at a cup a day · or 6 meal servings
Learning the slow way
Matsu means "to wait" in Japanese, and every step of how we make it is a choice to be patient.
The recipes come from Chinese medicine, which makes them work harder than most standard bone broths. The bones are prepared and cooked in a way that pulls out real depth of flavour, because nourishing and delicious shouldn't be a trade-off. I searched for the best water source I could find, then built my own filter for it, because the quality of the water determines the quality of what the body ultimately receives.
And we cook for a full 36 hours. Not because it's marketable, but because that's where maximum extraction happens. Anything less and you've left the best part in the bones.
Where it is now
Today the kitchen sits above the sea in Ericeira, on the Atlantic coast of Portugal, and runs on solar panels. We cook on fixed days, in batches, using grass-fed and free-range bones from small farms nearby, and everything goes into reusable glass while it's still hot.
I still taste every batch and won't deliver one that doesn't set. And I still find it slightly unbelievable that this is what I do all day.
For new mothers and athletes. For people healing their gut or recovering from illness. For anyone who just wants something real to come back to every day.
From my home to yours.
The one from the envelope
Beef Broth — Fennel, Sage & Rosemary
€11.33 a jar on monthly
Usage estimate: 3 jars ≈ 9–12 cups · lasts ~2 weeks at a cup a day · or 6 meal servings
