Flourish Edibles Celebrates One-Year Anniversary
Having just celebrated their one-year anniversary, Flourish Cannabis shows no signs of slowing down. Currently available in several states, Canada and 55 dispensaries in Arizona alone, Owner and Chef Payton Curry with the help of his team continue to push the envelope of progress and, as always, they’re “baking a difference.” Part of that push is the search for stable, consistent, full-spectrum dosing. Although Flourish has used a variety of extraction methods in their edibles to date, they continue to seek the most ideal form of malleable medicine. “Cannabis is difficult to manipulate into food,” explains Curry, “which is the key to consistency.”
As fate would have it, Flourish found that very relationship of full-spectrum magic in recent days, instigated by a year-old DOPE Magazine article. Curry took a trip to Oakland to pursue potential partner and hash expert, Chef Jacob Bird of Wise Bird Hand Crafted Products. After an extensive, mutual-interview process, Curry returned home “stoned to the bone” on the high of Flourish’s future. Chef Bird has decades of Old World hash-making experience under his belt, dedicating himself to becoming the best he can be at his craft. Having always wanted to “create a real platform and become a solid edible purveyor,” the timely connection with Curry comes as perhaps more than coincidence.
Hash, specifically bubble hash, is one of the world’s oldest methods of creating cannabis concentrate and is the least damaging extraction procedure to the plant, while still offering a full-spectrum experience. Although the process varies slightly, the principal is the same: cannabis + ice water + time = raw bubble hash. Hash artisans add a low-temp pressure to activate the more than 300 known cannabinoids in the raw plant matter before fractionating it with a soluble fat, protecting its potency. This form is known as the “temple ball,” perfect for manipulating into food with startling accuracy for consistent dosing.
Now that Chef Bird has “finally found the missing link his company has always been waiting for,” and Chef Curry has discovered “the MAN of solventless, full-spectrum concentrates,” they can become the Yin to each other’s Yang and fuse their milligram mentality together to “implement a beautiful, solventless campaign, receptive to all demographics,” shares Curry. Great minds decarboxylate alike, it would seem—a match baked in heaven.
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