Pick the size that fits

Handoff

Free local pickup, or we drive it out

Pickup in Weatherford is always free. We also deliver ourselves inside a short list of ZIP codes — no shipping, no courier, no same-day promise. You choose pickup or delivery at checkout, and the fee shows before you reserve.

• Weatherford city. $12.00, $25.00 bag minimum — ZIPs 76085,76086,76087,76088.
• Nearby Parker County. $22.00, $60.00 bag minimum — ZIPs 76008,76020,76082.
• Granbury. $30.00, $85.00 bag minimum — ZIPs 76048,76049.
• Minimums. Bag totals are before the delivery fee. Outside those ZIPs, pickup is the only option for now.
• One trip per order. Mixed carts go out together when the last bag is ready. A driver tip is optional.

Included

Prep is in the food price

We wash, peel, slice, pierce, blanch, prefreeze and carefully load foods when their production profile requires it. Each item's displayed price uses those stored steps, fresh-to-dry yield, cycle time and labour rate. We do not add a separate prep fee at checkout.

Bags

Standard bags are included

Cottage bags include our heat-sealed bag and label. There is no bring-your-own option and no separate Mylar fee in the live shop.

Optional

Organic ingredients

Items with the Organic available ribbon in the shop can be made with certified organic ingredients for a 25% upcharge on that item's size price. We offer it on fruit, vegetables, herbs, nuts, dairy — branded candy, baked goods and packaged snacks have no certified organic source, so the option does not appear on them. The shop shows the exact dollar amount before you place the order.

White-glove service

What the bag price pays for

We do not price against factory bags on a warehouse shelf. Each order buys produce, covers the drive and the time to source it, then wash, slice, freeze, load, dry, check and pack it on our own machine time. The shop price has to clear that whole path and still leave a margin.

• Produce. The fruit, candy, or pantry food we buy for your bags this week — not a factory leftover.
• Sourcing time and gas. Store runs, cooler space, and the car are in the bag, not a favor on top.
• Prep and hospitality. Knife work, prefreeze, load, quality check, bag, and handoff time.
• Deposit before we buy. Custom Batch orders take a deposit (the greater of the deposit floor or the deposit percent) so we are not floating source items until pickup. The Pantry bags are already made — pay those when you collect.

Timing

How long each food takes

We quote a coarse window after the order is reserved. The exact pickup or delivery time is set when the bags are packed.

• Fruit24–36 hours · Most fruit; berries and melon run longer
• Vegetables20–34 hours · Lean, low-sugar loads finish fastest
• Herbs10–20 hours · Light single-layer loads
• Candy8–18 hours · Candy mode, no pre-freeze
• Baked Goods10–22 hours · Bite-size crumb dries fast
• Snacks6–16 hours · Dry starting moisture
• Nuts8–18 hours · High fat, low free water

Ranges cross-checked against the published Harvest Right time chart, then adjusted by our own completed runs.

Add-ons and adjustments

What can change your price

Every line below is optional, rare, or shown to you before it is charged. Made-to-order bags are bought for your ticket, so we keep the right to re-quote a line when sourcing costs move — and you approve or decline it before we make anything.

• Deposit on made-to-order bags

  Covers produce, the store run, gas, and prep before the chamber starts. We do not buy source items on an unpaid ticket.

  Avoid it: The Pantry bags skip the deposit — they are already made. Pay those when you collect.

• Sourcing price adjustment

  Made-to-order bags are bought for your ticket at that week's real ingredient cost. When the store price jumps, an item is out, or a specialty request needs a second stop, we re-quote that line and send it to you for approval before production.

  Avoid it: Nothing is charged until you approve. Decline and we swap the item or refund the deposit on that bag. The Pantry bags are never re-quoted.

• Specialty sourcing

  Hunting down a specific variety, brand or flavor takes an extra store run and often a higher shelf price. That difference is quoted to you as part of the bag price, not hidden in it.

  Avoid it: Pick a standard menu item or leave the variety note open and we buy what is best that day.

• Organic upcharge

  Organic ingredients cost more to source and keep separate during production. The upcharge is a percentage of the published size price for that item.

  Avoid it: Leave the organic option off to keep the standard product price.

• Long-cycle foods

  Foods with a long cycle hold the machine past a normal run. That is machine time that cannot be used for other products, so the rate reflects the extra time.

  Avoid it: This is built into the product price — foods that take longer cost proportionally more.

• Extended dry time

  High-sugar, high-fat and dairy items often need extra dry time to reach the target moisture level.

  Avoid it: This is reflected in the product price. The shop shows the final price before you order.

• Dedicated chamber run

  Your products run alone in a dedicated machine cycle, providing isolation from other foods.

  Avoid it: Shared production batching is the default and is always cheaper.

• First run of a new food

  Covers developing a new product, building a processing profile and running it without prior production data.

  Avoid it: Once a product has been produced enough times it joins the standard menu at standard rates.

• Order minimum

  A production cycle costs the same to start whether it is one product or many. The minimum keeps very small orders viable.

  Avoid it: Add more items to your order to reach the minimum naturally.

• Local delivery

  Pays the driver, the car, and a small shop margin. Bags stay at shop price. Delivery is one trip when the last bag is ready.

  Avoid it: Choose local pickup — it is free.

• Holding after ready

  Shelf space for completed orders is the same space used for production staging and packaging.

  Avoid it: Collect within the free grace period after the ready notification and this never applies.

• Sales tax

  Statutory sales tax. Collected and remitted, not retained.

Allergens

Shared equipment, stated plainly

Products are made on shared equipment. We separate allergen groups where scheduling allows, but this is not an allergen-free facility.

Why: Equipment, chambers and seals are shared hardware. We can control which foods run together; we cannot certify the absence of trace cross-contact.

What we do: Each food carries its allergen information, and the scheduler separates conflicting groups in production.

Each product page lists its ingredients, allergen statement, cross-contact flags and whether that food has to run in a dedicated chamber. Read the full policies.

Sourcing

If the store price moves, you decide

Shop prices assume normal market cost for that ingredient. If what we actually pay at the store moves the bag past its posted price, or the item you asked for is out, we message you with the new price or a substitute before we make it. You approve or decline on your tracking page; declining before production refunds the deposit.

Why: Every made-to-order bag is bought fresh for your ticket. Produce, candy and nut costs move week to week, and specialty or organic items sometimes have to be sourced from a second store.

When it does not apply: The Pantry bags are already made and never re-priced. Standard items in season almost never move. Nothing changes on your order until you say yes.

The upside: It works both ways — if we find a good sale or have surplus from a batch, we adjust the price in your favor and pass the savings along. We appreciate your business, and it shows in the bag.

Clear totals before you order

Food choice, package size and optional customizations determine the product price. Organic ingredients are offered as an optional upcharge. Taxes and any other add-ons are itemized before checkout. Because products are made to order, availability and completion windows can vary.