Work with us
/ Pomodoro Client Work

Built around your place, not borrowed from another.

Every project here started with the specific rhythms of one business — a counter, a field, a stall. The work follows from that, not from a content calendar template.

Close overhead shot of a worn wooden restaurant table mid-service, a cast-iron skillet resting on the surface with charred vegetables, natural north-facing light, no people, evidence of real use — bread crumbs, a folded linen napkin, a half-filled water glass
Close overhead shot of a worn wooden restaurant table mid-service, a cast-iron skillet resting on the surface with charred vegetables, natural north-facing light, no people, evidence of real use — bread crumbs, a folded linen napkin, a half-filled water glass
Wide environmental shot of a small vegetable farm at golden hour, rows of leafy greens stretching to the left, a farmer's hands pulling a root vegetable from dark soil in the foreground, long shadows, no filters, honest field light
Wide environmental shot of a small vegetable farm at golden hour, rows of leafy greens stretching to the left, a farmer's hands pulling a root vegetable from dark soil in the foreground, long shadows, no filters, honest field light
Close-up of a market stall tabletop at a specialty food market, glass jars of preserves and dried herbs arranged in natural daylight, a handwritten price tag visible, the stall vendor's forearm reaching across to adjust a jar — no face, no stock-photo energy
Close-up of a market stall tabletop at a specialty food market, glass jars of preserves and dried herbs arranged in natural daylight, a handwritten price tag visible, the stall vendor's forearm reaching across to adjust a jar — no face, no stock-photo energy
• Restaurants, Farms, Markets

Three kinds of places. Three distinct approaches.

Food Markets

Market vendors have a story that plays out every week. We find the thread and build content that keeps regulars loyal and draws new ones in.

Local Farms

Seasonal rhythms and the reality of harvest — turned into content that lets buyers and markets understand the operation behind the produce.

Artisanal Restaurants

We document the counter, the prep, the daily ritual — then build a social presence that shows what actually makes the place worth a visit.

Agency workspace detail, hands arranging printed food photographs and strategy notes on a large cork board, a laptop open to one side showing a social media draft, warm afternoon light from a window to the left, papers slightly overlapping — evidence of real planning in progress
Agency workspace detail, hands arranging printed food photographs and strategy notes on a large cork board, a laptop open to one side showing a social media draft, warm afternoon light from a window to the left, papers slightly overlapping — evidence of real planning in progress
— Behind the strategy

The work starts at your operation, not our desk.

Before any content plan, we spend time understanding what your place actually does — the prep schedule, the sourcing decisions, the things you tell regulars but never post.

That's what makes each strategy look different. A farm's content calendar looks nothing like a restaurant's. It shouldn't.

Work with us

Your place has a story worth showing.

If you're a restaurant, farm, or market that wants people to understand what you're actually doing — not just see a filtered version of it — let's talk.