Pretty Hot Dang (PHD) sauce
Farm-A-Jarn
Visit our farm sites, learn about sustainable farming and most exciting part is pick your own fruits and veggies. You can also rent garden space from us and harvest your own fruits and veggies in Hua Hin and Chaam.
We grow nutritious food sustainably, safely and responsibly
Welcome to Farm-A-Jarn
"Small family farm based in Huahin and Chaam, specialized in gourmet plants. Fresh vegetables, figs, berries, and plants are available seasonally. We also offer garden bed rental and consulting services for growers at all levels. "
Book a farm visit today and find out more.
Book a farm visit today and find out more.
Our Services
Garden Space Rental
Renting a garden space makes gardening more fun. It's also good for getting started with gardening and for growing your own vegetables.
Get your own now and start your own garden adventure today!
Get your own now and start your own garden adventure today!
Farm Consulting
We specialize in bringing new ideas and experience to farms. If you're looking for more than just general service, we have all the knowledge and experience to help you!
Hire us to help you improve your farm.
Hire us to help you improve your farm.
Farm Produce
We believe in quality, taste, and value. And we love the thrill of sharing with people who share our passion for great food.
We also offer a wide variety of seasonal produce throughout the year.
We also offer a wide variety of seasonal produce throughout the year.
Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛 #FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences [1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P [2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278 [3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539 [4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318 [5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744 [6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327 [7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103 [8] Lee J, Scagel CF. 2009. Food Chem 115:650–656 [9] Lange DD, Cameron AC. 1994. HortScience 29:102–103 [10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577
![Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛
#FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences
[1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P
[2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278
[3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539
[4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318
[5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744
[6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327
[7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103
[8] Lee J, Scagel CF. 2009. Food Chem 115:650–656
[9] Lange DD, Cameron AC. 1994. HortScience 29:102–103
[10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577](https://scontent-sin2-2.xx.fbcdn.net/v/t39.30808-6/864960591_1190494380306097_2189072958411331437_n.jpg?_nc_cat=103&ccb=1-7&_nc_sid=127cfc&_nc_ohc=1KXJ1PG1QG0Q7kNvwGwpWWG&_nc_oc=AdpJR36tyWhMz58a9O4sH5PwGrz9f7pQQrDMcnw4fEVM-yaDRlyhs_J9j3iZV6ILDeQ&_nc_zt=23&_nc_ht=scontent-sin2-2.xx&edm=AKIiGfEEAAAA&_nc_gid=y5RtHBqJDmEGikMiGPK-bw&_nc_tpa=Q5bMBQIIjq-xkx2FIu0HXQToMqqegLA2HHKUDFVSCu4uFWVeHY2fGLjLFmJUnz9fs6YNiQtRqtXaWpqA&oh=00_AQRT0in82Uh97uOEFulrkHAMzmLnWN8x7vEbOBHKzoYbKg&oe=6AEE6B45)
![Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛
#FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences
[1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P
[2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278
[3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539
[4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318
[5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744
[6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327
[7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103
[8] Lee J, Scagel CF. 2009. Food Chem 115:650–656
[9] Lange DD, Cameron AC. 1994. HortScience 29:102–103
[10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577](https://scontent-sin6-3.xx.fbcdn.net/v/t39.30808-6/863186724_1190494383639430_4150986579881070810_n.jpg?stp=dst-jpg_p720x720_tt6&_nc_cat=110&ccb=1-7&_nc_sid=127cfc&_nc_ohc=CjlmxKoK5HIQ7kNvwE_asqg&_nc_oc=AdphsCqgRwegBqais0h7dZT-OdJii4_IYjEqIkYXWy6YkllZ9QlOXBKzM2mP-q5i05w&_nc_zt=23&_nc_ht=scontent-sin6-3.xx&edm=AKIiGfEEAAAA&_nc_gid=y5RtHBqJDmEGikMiGPK-bw&_nc_tpa=Q5bMBQKye91PQSTo3Q6ZXzXa7FSs3_q3--e8zAXRoVvqxBTZgoNDmFsrObjGTkr2ILNAPHiG4vGVhbOx&oh=00_AQRpnYqAKBXo1ZcFaB0eLy2C3GxE6a-NWWxet6qfRBek_w&oe=6AEE57A3)
6
1 Comments
Ready to ship right now!Fresh figs - various varieties 🍐 Free-range eggs from happy hens 🍳 Taiwan guava mix (red, white) Holland papaya Mixed chili peppers 🌶️ Kale 🥬 Wild rocket/arugula Cucumber 🥒 Beetroot Mint Celery Tarragon Hawaii lemon 🍋 Finger lime 🍋🟩 Stingless bee honey 🍯 Peanut butter fruit (not actual peanut) Tomato and other plants 🪴
5
1 Comments
Moving our beloved little plant babies to the farm! Getting them ready to go into the ground before we leave for our holiday.Our plant sale is officially over. If you already reserved with us, your plants are set aside. Thank you to everyone who brought a little green home!And… something new is coming in December. We’re keeping it a secret for now, but stay tuned!Follow Farm-A-Jarn for updates. You won’t want to miss these new products.
17
FARM A JARN — 2026–2027 SCHEDULE IS HERE!Save the dates and come spend some time growing, learning, and connecting with nature at Farm A Jarn 🌿📅 UPCOMING EVENTS🌱 Farm Open Day — First Sunday of every month Come explore the farm, see what's growing, and enjoy some time in nature.👩🌾 26 Dec 2026 | Gardener Meet Up Share gardening experiences, exchange ideas, and connect with fellow plant lovers.🌿 Gardening 101 | Two-Session Course (@Huahin office) 📍 6 Feb & 27 Feb 2027 💰 1,500 THB for both sessionsConducted by our farm owner and team.📝 Applications are now open! Apply here: https://forms.gle/WAoio4iJqMGKqmDs9Please note that participants must attend both sessions. Applications will be reviewed before acceptance is confirmed.🌿 Private Farm Tours Want to explore the farm with your own group? Send us a message for pricing and availability.We look forward to welcoming you to the farm. Let's grow together! 🌱📍 Farm A Jarn | Hua Hin – Cha-am━━━━━━━━━━━━━━━━━━🌱 ฟาร์มอาจารย์ — ตารางกิจกรรมปี 2026–2027 มาแล้ว!ปักหมุดวันไว้ แล้วมาใช้เวลาดี ๆ กับการปลูกต้นไม้ เรียนรู้ และใกล้ชิดธรรมชาติที่ฟาร์มอาจารย์กันค่ะ 🌿📅 กิจกรรมที่กำลังจะมาถึง🌱 Farm Open Day — วันอาทิตย์แรกของทุกเดือน แวะมาเดินชมฟาร์ม ดูพืชผักที่กำลังเติบโต และใช้เวลาใกล้ชิดธรรมชาติด้วยกัน👩🌾 26 ธ.ค. 2026 | Gardener Meet Up พบปะแลกเปลี่ยนประสบการณ์ ไอเดียการทำสวน และพูดคุยกับเพื่อน ๆ ที่รักการปลูกต้นไม้เหมือนกัน🌿 Gardening 101 | หลักสูตร 2 ครั้ง 📍 6 ก.พ. และ 27 ก.พ. 2027 💰 1,500 บาท สำหรับทั้ง 2 ครั้งเรียนรู้พื้นฐานการทำสวนผ่านการสาธิตและลงมือปฏิบัติจริง พร้อมเอกสารประกอบการเรียน วัสดุที่ใช้ในคลาส และกิจกรรมปลูกต้นไม้ที่สามารถนำกลับบ้านได้สอนโดยเจ้าของฟาร์มและทีมงาน📝 เปิดรับสมัครแล้ว! สมัครได้ที่: https://forms.gle/WAoio4iJqMGKqmDs9ผู้เข้าร่วมต้องสามารถเข้าร่วมได้ทั้งสองวัน โดยทางฟาร์มจะพิจารณาใบสมัครก่อนยืนยันสิทธิ์🌿 Private Farm Tour — ทัวร์ฟาร์มแบบส่วนตัว อยากพาครอบครัวหรือกลุ่มเพื่อนมาเที่ยวชมฟาร์มแบบส่วนตัวไหมคะ? ทักข้อความมาสอบถามราคาและวันว่างได้เลยค่ะแล้วมาปลูก เรียนรู้ และเติบโตไปด้วยกันนะคะ 🌱#farmajarn #ฟาร์มอาจารย์ #gardening101 #farmopenday #gardeningworkshops
3
Latest Blogs
Are you ready?
Contact US for more info
Garden Space Project
Latest News and Event
Home gardening 101 - 2025
Venue : Farm-a-jarn @ Huahin
Date : May 10th, 2025
Time : 9am
Fare : 950 Baht
Google Map Location
Facebook Event Link
Open Farm Day - April 2025
Venue : Farm-a-jarn @ Chaam
Date : 6 April 2025
Time : 8AM to Noon
Fare : Free
Google Map Location
Facebook Event Link
Home gardening 101
Venue : Farm-a-jarn @ Huahin
Date : March 9th, 2024
Time : 9am
Fare :
Google Map Location
Facebook Event Link
Winter Gardeners Meetup 2023
Venue : Farm-a-jarn @ Chaam
Date : 30 Dec 2023
Time : 8.30-12
Fare : free
Google Map Location
Facebook Event Link
Christmas Fair at Khao Tao beach lodge
Venue : Khao Tao beach lodge
Date : 9 Dec 2023
Time : 10am
Fare : free
Google Map Location
Facebook Event Link
Gardeners Meetup
Venue : Farm-a-jarn @ Chaam
Date : 28 May 2023
Time : 8.30-12
Fare : free
Google Map Location
Facebook Event Link
Farmers market
Venue : Farm-a-jarn @ Chaam
Date : 14 May 2023
Time : 9-12
Fare : free
Google Map Location
Facebook Event Link
Conscious Day: Tasting Menu & Local Fair
Venue : Le Jardin Hua Hin
Date : 17 Sept 2022
Time : 11am - 6pm
Fare : Free Entrance
Google Map Location
Facebook Event Link
BK Talks Wellness Market at the Banana Ketchup
Venue : The Banana Ketchup, Huahin
Date : 25 June 2022
Time : 3-7pm
Fare : free
Google Map Location
Facebook Event Link
Growing Green Communities, Amara Resort Huahin 94 (event hosted by Sang Foundation)
Venue : Amara Resort Huahin 94
Date : 9 April 2022
Time : 3 - 6pm
Fare : free
Google Map Location
Facebook Event Link
What Our Client Says
My family and I had a great time on the farm tour!
The guides were very knowledgeable and friendly.
The farm produce was fresh and delicious!
It was great to support a local farm
Fun and educational experience for both kids and adults.
We got to pick our own vegetables and learn about sustainable farming practices.
know exactly where my food was coming from and eat it safe
The owners were very welcoming
We had a wonderful time renting this farm.
A must-have farm tour in hua hin.
The farm rental was an amazing experience
Our Farm Produce
Blackberry Fig Jam
Neem seed extract
Swiss chard
Mixed edible flowers
Tomatoes
Salad lettuce mix
Figs
Kale
Blackberries
Organic Produce Delivered To Your Door
How it Works
Get your organic fruits & vegetables fresh from our fields to your table in Huahin in 3 simple steps. Arrange for pickup at either our Huahin or Chaam site at a date/time that’s convenient for you. Allow 2-3 days for harvesting and packing.
Send us a message on Facebook or on our website
Let us know what you need (figs, veggies, flowers, jams, etc), and the quantity
Appointment for pickip at our site in Huahin or Chaam
Alternative Option to order your fresh organic produce
Option 1
Everyone is welcome to visit the Chaam farm on Sunday mornings to “pick your own” veggies/figs/flowers right from the farm. This is the best way to ensure you get exactly what you want (and maybe more)! Plus you also get a nice outdoor excursion in the countryside.
Option 2
You can pick up a small selection of our most popular products (figs and jams) at Douce France By L’Occitan. Watch our feed for what’s available and when.
Option 3
We deliver for free in Huahin town area for any order over 1,500 thb. For smaller orders, we can call a messenger. You’ll pay the messenger directly when you receive the order.
Please take note
Kindly do not show up at our farm sites without an appointment to avoid disappointment.
