Grounded in family, soil and sea, The Carob Kitchen grows on Australia’s oldest carob orchard in Port Elliot, South Australia, lovingly tended by David and Carol Solomon since the late 1990s. Here, together with their daughter Sophie, they have transformed sun-drenched carob beans into naturally sweet, guilt-free treats. The orchard thrives in its seaside Mediterranean climate - its deep salt breezes, warm sunshine and organic care make the carob uniquely rich in fibre, calcium and flavour. What began as a quiet passion project has become Australia’s leading carob brand, putting this ancient fruit back on the map.