Our story
A chef, a grower, and someone who reads the invoices.
Morning Dew Farms is three people and a Texas kitchen. That is not a brand story, it is the actual operating structure.
It started the way most of these things start. They bought a hemp product off a shelf, turned it over, read the ingredient list, and one of them said the sentence this whole company runs on.
“We could make this better.”
Not better as in stronger. Better as in: made by someone who knows what they are doing, out of things you can pronounce, in quantities small enough that a person actually tastes the batch before it goes in a bag.
Why a chef, specifically
Most hemp edibles are formulated by people who are good at chemistry and indifferent to food. Ours are developed by someone who spent two decades being judged on whether things taste good, then had to learn the chemistry. That order matters. It is why there is no artificial sweetener in the gummies and no attempt to bury a flavor under sugar.
Why the soil matters
The tomatoes came first. San Marzano, from seed, in soil he built himself, sold to a restaurant in Georgetown that cared about the difference. Hemp came later, and the method came with it — living soil, full-spectrum light, a slow dry, and a cure that gets the time it needs instead of the time the calendar wants.
Why we publish the lab reports
Because there is no reason not to, and because the people who do not publish them usually have a reason. Every batch we make goes to a third-party lab. Where we hold the certificate, it is on this site as a downloadable PDF. Where we do not have it yet, the page says so.
Who does what
Three founders
We have deliberately not published personal details here. If you want to talk to one of us, the shop phone reaches a person.
Co-founder · Chef
The kitchen
Twenty years cooking professionally, and summers spent cooking in Morocco, Spain, France, Greece and Italy. She also trained in Reiki and studied traditional Chinese herbal practice, which is where the interest in plants came from long before hemp did. Every formula here started as a recipe she developed and tasted.
Co-founder · Grower
The soil
He built his own living soil from scratch and grew San Marzano tomatoes from Italian seed for a restaurant in Georgetown before he ever grew hemp. The conviction that carried over: you do not fix a plant later, you get the soil right first.
Co-founder · Operations
The numbers
An accounting degree, pointed at sourcing. He is the reason every input comes from suppliers we have direct relationships with rather than whoever is cheapest that month, and the reason the margins survive testing every batch.
The standard
Good enough simply isn’t good enough.
Hemp should be made by people you can actually talk to. Call the shop and you will get one of us, or someone who works beside us, and we will tell you exactly what is in the jar and where it came from.