{"id":696,"date":"2025-11-01T08:10:06","date_gmt":"2025-11-01T08:10:06","guid":{"rendered":"https:\/\/www.terralya.com\/our-history\/"},"modified":"2025-11-14T08:26:08","modified_gmt":"2025-11-14T08:26:08","slug":"our-history","status":"publish","type":"page","link":"https:\/\/www.terralya.com\/en\/our-history\/","title":{"rendered":"Our history"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Our history<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Where taste becomes an emotion again<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

It all started with a lack.<\/p>

Not a lack of material, a lack of taste.<\/p>

That of Comt\u00e9 cheese from our mountains, of the golden crust of bread that sings under the tooth, of the first bite of a fondue shared with friends.<\/p>

Those flavors that we never forget because they provoke a real wow<\/i>, a silence at the table, a knowing look.<\/p>

When we arrived in Crete, after a year spent immersing ourselves in this generous land, it became clear that these exceptional products are in short supply all over the world.<\/p>

Here, more than anywhere else, the right taste was missing, the emotion that can’t be cheated.<\/p>

So Terralya was born, not from a project, but from a visceral need to rediscover the emotion of taste<\/span>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

A school for detail<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Long before Crete, there <\/span>was the rigor of a hotel school in Switzerland.<\/span><\/p>

There, everything counted: the temperature of a dish, the fold of a napkin, the look in a customer’s eyes.<\/p>

It’s in this world of precision that we’ve forged our commitment to excellence, without ostentation.<\/p>

Then came a grocery store in Switzerland, a human and logistical adventure:<\/p>

tons of <\/span>fruit and vegetables delivered every week,<\/span><\/p>

carefully handled <\/span>wheels of cheese,<\/span><\/p>

and above all, essential learning,<\/p>

whether 50 grams or a ton<\/span>, it’s the same passion, the same rigor, the same love of the product.<\/p>

This confirmed our conviction that it’s not just about selling,<\/p>

but to provide an experience<\/span>, from harvesting to tasting,<\/p>

in complete transparency, with respect for those who produce and those who taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The natural continuation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In 2025, after a year living in Crete, Growy and Tasty<\/span> was born.<\/p>\n

A project born of the same passion, but turned in the other direction:<\/p>\n

introduce the world to Greek treasures that too few know about,<\/p>\n

deep olive oils, golden honeys, wild herbs that smell of the sun.<\/p>\n

A way of paying tribute to Greece, to its craftsmen of taste, and to its benevolence.<\/p>\n

And then, almost naturally, Terralya came along.<\/p>\n

Like an inverted response, a perfect symmetry.<\/p>\n

If Growy and Tasty exports Greece to the world,<\/p>\n

Terralya invites the world to come to Crete,<\/p>\n

bringing you the very best in gourmet products from near and far.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The evidence of taste<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Terralya is the link between two taste cultures:<\/p>

that of care, precision and mastery of gesture;<\/p>

and that of sunshine, sharing and an open table.<\/p>

It’s a simple promise:<\/p>

find the right taste, the one that awakens the senses and stirs up memories.<\/p>

Terralya was not born of a marketing idea,<\/p>

but a memory, an emotion, an evidence:<\/p>

that taste deserves to become an experience once again,<\/p>

to be savoured slowly, sincerely and fully.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Our history Where taste becomes an emotion again It all started with a lack. Not a lack of material, a lack of taste. That of Comt\u00e9 cheese from our mountains, of the golden crust of bread that sings under the tooth, of the first bite of a fondue shared with friends. Those flavors that we […]<\/p>\n","protected":false},"author":1,"featured_media":661,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-696","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/pages\/696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/comments?post=696"}],"version-history":[{"count":1,"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/pages\/696\/revisions"}],"predecessor-version":[{"id":697,"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/pages\/696\/revisions\/697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/media\/661"}],"wp:attachment":[{"href":"https:\/\/www.terralya.com\/en\/wp-json\/wp\/v2\/media?parent=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}