We have implemented a new credit system to replace our current make goods system. Instead of shorting you items that we were not able to get that week, we will simply add that money back onto your account for you to use on future purchases. Produce quality can vary because of weather, and various other growing conditions beyond our control. Therefore when an item of poor quality comes in or we do not receive something you have ordered, we will credit your account the value of that item. This will help us to maintain the highest quality Produce and service.

When an order is placed, if there are any items that we did not receive or if the quality of produce was not up to standards, we will add that amount to your credit total online.
All credit points are listed in your Shopping Credits account

These credits will be in your account ready for you to spend whenever you want.

You must login to your account in order to view the status of your credits.

During the checkout procces you'll be able to pay for your order with your credits/points balance.

Every credit point is worth $1.00
For example:
          Points/Credit Value:  100.00
          Dollar amount available to use: $ 100.00

If you have a balance in your Credit Account, you can use those points to pay for purchases made at Twisted Basil.

During the checkout process, on the same page that you select a payment method, you have the option to apply your credits toward payment of the current order. Simply tick the box to use your available credits. Please note, you will still have to select another payment method if there is not enough in your Shopping Points Account to cover the cost of your purchase.

Continue the checkout procedure and at the confirmation page you'll notice that the credit value will have been redeemed towards your order. Once you confirm your order, your Credit account will be updated and the credits used deducted from your balance.

For any queries or issues with the Credit System, please contact us . Make sure you provide as much information as possible in the e-mail.