Let’s get one thing clear:
Not everything makes it to your plate.

Before anything carries the Meliza’s name, it goes through a process that’s part science, part art… and a whole lot of stubbornness.

We’re picky.
We’re fussy.
And we’re absolutely fine with that.

It Starts With a Simple (But Non-Negotiable) Question:

“Would we feed this to our own families?”

If the answer isn’t a loud, confident YES, it doesn’t leave our kitchen.

Our founder has spent years making food for people she loves.
That same level of care, attention, and straight-up obsession follows every single product we create.

No Shortcuts. Ever.

We don’t do “just good enough.”
We don’t do fillers, preservatives, or artificial anything.

If we can make it from scratch, we will.
(And yes… that includes making our own tomato paste and hand-testing pasta textures until it’s perfect.)

Even when manufacturers tell us “that’s too complicated” or “no one else does it that way”…
We ask: “And?”

Because for us, food isn’t just about shelf life.
It’s about real ingredients, real flavor, and real care.

Obsession Comes Standard

If it takes 20 rounds of testing—so be it.
If it means rejecting an entire batch because the color is 2% off—fine.
If it means taking months longer to launch because the texture isn’t singing the way it should—then we wait.

We’re not here for fast food factory standards.
We’re here to make products that earn a place in your home.

So… What’s Coming Next?

New products are in the works.
More African ingredients are stepping into the spotlight.
And trust us… each one will go through the same painstaking, love-filled, slightly crazy process we put the Plantain Pasta through.

Because that’s the Meliza’s way.