Real food, cooked here.
A scratch kitchen, a chef who knows every allergy by heart, and vegetables the children grew themselves — included in tuition, no lunchboxes to pack.
What's on the table
Breakfast, lunch, and two snacks daily, cooked on-site by Chef Rosa from whole ingredients — think white-bean chicken chili with cornbread, sesame noodles with edamame, and apple-cinnamon overnight oats. Menus rotate on a four-week cycle, follow CACFP nutrition standards, and are posted every Friday for the coming week.
The garden-to-table part is literal
Snap peas the preschoolers planted show up on their own snack plates, and children who "don't eat vegetables" eat vegetables they grew. Every class cooks monthly — measuring, pouring, and tasting their way through the math and science hiding in a muffin recipe.
Allergies & special diets
The building is nut-free, and we handle dairy-free, gluten-free, halal, vegetarian, and multi-allergy plates daily — your child's plate is prepared separately, labeled, and double-checked, never just "picked around." Allergy charts hang in the kitchen and every classroom, and every staff member is trained on them.
Babies eat here too
For infants, we warm and serve your breastmilk or formula on your child's schedule, not ours, and log every feed in the app. When solids begin, we partner with you week by week — purées or baby-led, at your family's pace.