Wedon't want a massproducedinonelocationwewanttoproducelocally, whereveryouareabouttoscalewithglobaldesignand a globalbrandofsupportintheback, Someofthechopstickshaveevenfound a newlifeasdecorintherestaurantswheretheyweresourcedfrom.
Sometimes a goodideastartswithfrustrationwhenyou, whenyouunderstandhowrestoresinefficientweareinourcities, thesticksarecleaned, infusedwithresinandpressedintotiles.
Ourlimitationwasthesizeofthechopstogetthebeginning, so I wantedtokeepitvery, verymodularandverymicro.