Spill all the juicy details of your day or whatever else you might need to note or doodle inside these 128 lined pages. Don't worry, it won't tell.
Environmentally friendly tree-free paper
128 pages
5.75" x 8.5" (14.6 cm x 21.6 cm)
Smyth Sewn binding.

Boutique and cafe offering meticulously curated and crafted goods + lovingly prepared drinks and food.

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Simple Notebook

Title

Notebooks & Journals

A durable, fabric-like cover features playful abstract shapes while soft blank pages on the inside provide a roomy canvas for your notes and sketches. The sturdy Smyth-Sewn binding lies flat when open for ease of use.

Environmentally friendly tree-free paper
Smyth Sewn binding
140 blank pages
7" x 9.75" (17.8 cm x 24.8 cm)

Object Notebook

The hot and sweet peppers of Almopia ripen at the end of the season, in September. After being washed and hand-sorted, the fruits are slow-dried on birch wood for 10 days. During this period, the farmers work in shifts guarding the fire night and day, making sure it never goes out. The richly colored, aromatic peppers are then destemmed and crushed manually, giving life to the spice collectively known as “Boukovo.”
50g/1.76oz

Smoked Chili Flakes

Pantry & Food

Thymus Capitatus , a variety that loves Greece’s rocky coastlines, grows into a woody purple shrub. It prospers in specific areas of the Mediterranean and is a hard find even at well-informed spice shops. Daphnis and Chloe harvesters trim the blossoms one by one, following a laborious process that allows preserving the herb’s aroma for longer. The most advanced tool to ever touch these flowers is a pair of scissors.
14g/0.49oz

Wild Thyme Flowers

build your own sichuan flavors

Fly by Jing's 2020 Harvest Tribute Peppers are grown in Qingxi village. The small village produces a variety called gongjiao (Tribute Pepper), so prized for its many uses that it was offered in tribute to the emperor. It is excruciatingly hand-picked to preserve its delicate oils. Thrown whole into long braises and stews or roasted and ground to top iconic dishes like mapo tofu and twice-cooked pork, just-harvested gongjiao electrifies dishes with the signature Sichuan numbing spice and a heady citrus bouquet.

From Sichuan Province, 50g.

All photos by Fly By Jing