Sunbasket
Sunbasket started in San Francisco in 2014 around organic produce and clean sourcing. The weekly menu is large, usually dozens of options, split between classic meal kits and Fresh and Ready trays that heat in a few minutes. Gluten free works as a filter: tick it and the menu shrinks to recipes built without gluten ingredients, with allergens listed on every dish. Meat is antibiotic free, seafood follows sustainability standards, and breakfast items, soups and snacks can be added to the same box.
Strong choice for a household where one person eats gluten free and the rest do not, since kits and ready meals travel in one delivery. Weak spot for strict celiac cases: the kitchen handles gluten, so cross contact is possible and the company says so plainly. Prices land in the premium half of the market and add-ons push the weekly total up fast.
Pros
- Big weekly menu with gluten-free filter
- Kits and heat-and-eat meals in one order
- Organic produce, responsibly sourced protein
- Clear allergen labels on every recipe
- Add-ons for breakfast, soup and snacks
Cons
- Shared kitchen, cross contact possible
- Premium pricing per serving
- Add-ons inflate the weekly bill
- Some recipes need 40 minutes of work
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