About · Issue 01 · The kitchen

Made by people
who used to make food.

The kitchen surface
The kitchen, Oakland CA · April 2026

We started CLOUT because dispensary candy tasted like punishment. The flavors were either too sweet or too earthy. The cubes were too big. The labels read like spreadsheets.

Two of us came from food. One ran the pastry program at a Michelin one-star in San Francisco for four years. One was a confectioner before that, in Brooklyn. The third spent a decade building software, and got tired of making things that nobody touched.

We rented a small kitchen in Oakland in October. We made seventy-two iterations of the base before we agreed on one. We made a brand to match.

“A good gummy is a small gummy. It should taste like the fruit on the box, end clean, and never leave a finish.”
— Mira Okafor, Head of Confection
The batchThe light
Four principles

How we run the kitchen.

01
Small batches, always.
No batch is larger than 4,000 tins. When the run is out, it’s out. We’d rather sell out than sit on inventory that goes stale.
02
Real fruit, not flavor systems.
Yuzu zest, black currant, stone fruit purée. We’d rather pay for the ingredient than mask a cheaper one.
03
Tested twice, by a lab we don’t own.
Every batch goes through a state-licensed lab. The COA is on the product page, dated, signed, and unedited.
04
Doses we’d give a friend.
Light, Standard, Heavy. The same range we’d hand someone if we were teaching them to start with edibles.
In the kitchen
The team

Three of us. One kitchen.

Mira runs the kitchen. Daniel runs the brand and the box. Will runs the website you’re reading and most of the spreadsheets.

We answer customer email ourselves. We pack the orders ourselves on Tuesdays and Thursdays. There is no “team@” address. If you write us, one of us writes back.

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