Small, numbered batches
Every run is cooked in small quantities, not mass-produced — what you taste is close to what left the stove.
How we started
A part-time batch, a full-time obsession.
Cinder Orchard began as a side project: charring peppers and Pacific Northwest orchard fruit down to something with real heat and real depth, in batches small enough to taste every one. We're based in Portland, Oregon, building this brand one market table at a time before we ever call it a company.
Orchard fruit and fire
Our approach starts with chilies and local orchard fruit, balanced over slow heat instead of vinegar shortcuts.
Built at the market first
We're growing this brand at farmers markets and local events before it lives anywhere else — the fastest way to hear what people actually want.