ALBINEN, VALAIS · 1,274 M

Saffron.
From the sunny slope.
From Albinen.

On a sunny hillside in Albinen, our saffron takes its time. Small harvests. Grown by hand. Never rushed. Join the waitlist and be the first to know when the first saffron is ready.

Join the waitlist No strings attached. No pre-orders.
One gram. Two hundred flowers. One flower. Three threads. Red stays. Yellow goes. No machines. Just hands. The red thread of Albinen. One gram. Two hundred flowers. One flower. Three threads. Red stays. Yellow goes. No machines. Just hands. The red thread of Albinen.

Two neighbours.
One sunny slope.

Everything begins on a sunny hillside in Albinen, between two homes. Michi and Georg, neighbours. One day, a simple question came up: why not grow saffron?

Since then, we've been preparing the ground and slowly turning an idea into a field. In late July, the corms go into the soil. One row at a time. Entirely by hand.

Autumn will tell us how the hillside answers. Once the crocuses bloom, every morning counts. We pick at first light, while the hillside is still cool and the flowers still closed. The red threads are plucked the same day, then gently dried.

Each flower leaves us three red threads. Every one of them matters. Nothing goes into the jar until the aroma is right.

One small harvest. From a sunny slope in Albinen.

June 2026. Grass removed. Soil loosened. Stones cleared. Everything by hand. The first section is done. In late July, the corms go into the ground.

Michi and Georg preparing the sunny slope in Albinen for the saffron field
Two neighbours, one hillside – now it's spades and wheelbarrows.
Breaking up the grassy soil with a hoe
Grass out. Soil loosened.
Tools at the edge of the freshly prepared plot
Everything by hand. One row at a time.
Freshly prepared soil, ready for the saffron corms
Ready for the corms – now the soil can rest.

The hillside faces
the sun.

The hillside turns
to the stars.

Albinen below us. Cliffs across the valley. Between them, our hillside. This is where our saffron grows.

At night, the same hillside becomes something else: quieter, darker, star trails circling above Albinen.

Albinen, Valais · 1,274 m
This is home. This is where the saffron grows. Albinen below. Stars tracing circles above the hillside.
Sunny slope
Plenty of sunlight. Open ground. Every row tended by hand. Sunlit by day. Starlit by night.
Between two neighbours
The hillside came first. The idea followed. The hillside stays. The idea keeps growing.
Albinen on the sunny slope: the village in front of the rock face in morning light Albinen at night under star trails

In the jar: only the red.

Whole saffron threads. No powder, no blending.

We keep only the red stigmas of the crocus flower and sort out every trace of yellow. One gram takes around 200 crocus flowers; each flower gives three red threads. Plucked, dried and jarred in small batches.

Drying takes away around four fifths of the weight – what remains is the concentrate of an autumn morning.

Flower by flower. Thread by thread.

Join the waitlist When the saffron is ready, you'll hear from us.

Quick questions.

When can I buy?

After the autumn harvest. The saffron is dried, then rests for a few weeks until the aroma comes into its own. The waitlist hears first.

Do you use machines?

A spade, a hoe and a wheelbarrow – that's the machinery. The soil is worked by hand, the corms planted by hand, the flowers picked by hand.

How much saffron do I need?

Less than you'd think. A small pinch is usually enough for a risotto for four. Too much, and saffron takes over the dish.

What will it cost?

We'll set the price when sales open, once we know how much the harvest gives and how good it is. It should be fair: not supermarket, not luxury theatre – honest handwork. For scale: one gram is a full morning's harvest – around 200 flowers, picked and plucked by hand.

How long does saffron keep?

Kept dark, dry and well sealed, saffron lasts a long time. Aroma, colour and flavour peak in the first year or two.

Why can't I just order?

Because we only sell once the saffron is ready and we know how much there is. One harvest. One message. The waitlist comes first.

The waitlist.

Our first harvest is limited.
How limited? Nature decides.

No shop. No year-round sales.
One harvest. One message.
And maybe a jar with your name on it.

Not a pre-order – just a place in line for the first harvest.

You're on the list.
We'll be in touch once the slope has delivered.