Our producers

To BOUCHE – Berlin To ERFRISCHERLING – Abtsgmünd To ST. FERMENT – Freiburg To BELLYSENSE – Konstanz

We don't work with mass producers. We work with small artisanal businesses that don't pasteurize what they make. Each of our partners brings their own creativity, their own story and philosophy – there are no standardized copy-and-paste recipes. That doesn't scale easily, it isn't cheap, and it isn't for everyone. But if quality is what matters most to you, it's the only option.

BELLYSENSE | Konstanz – From Grandma's mason jar to living fermentation

BELLYSENSE is rooted in a family tradition: the founder's grandmother was a devoted fermenter – sauerkraut, chili paste and other living treasures were a given at her table. From that legacy and a small kitchen project on Lake Constance, a mission gradually grew: to make honest, living foods that bring tradition and modernity together – and that are genuinely good for the body.

What started as homemade sauerkraut for friends and family grew quickly, because that's exactly what's hard to find in stores these days. So BELLYSENSE sticks to making everything by hand: unpasteurized, live-fermented, and free of the additives that go into industrial mass-market goods. The living cultures stay intact – and give the gut something back.

That philosophy has grown into a whole world of living ferments, from kombucha to water kefir. For BELLYSENSE, every bottle is more than a drink: a small invitation to take care of your own well-being with every meal.

BOUCHE | Berlin – The artist collective that brews

BOUCHE KOMBUCHA started in the studios of an artist collective. The project began as a collaboration between friends and quickly grew into a production site of its own in Berlin-Marzahn, a place where artisanal fermentation and artistic creativity meet. So BOUCHE deliberately goes a less traditional, more experimental route than the other producers we carry: instead of the classic SCOBY, BOUCHE uses a liquid starter culture it cultivates itself, and a closed fermentation in temperature- and oxygen-controlled tanks. That makes every batch more precise and more consistent. Working from black and green tea, German beet sugar and organic ingredients only, they get complex aromas with little residual sugar: lively, clear and deep. One more difference shows up at the end: the yeast is filtered out in a centrifuge. That stabilizes the kombucha without pasteurizing it – the living cultures stay intact. It makes BOUCHE a bit more robust than fully raw kombucha. As with everything we carry, though, we recommend keeping it in the fridge.

ERFRISCHERLING | Abtsgmünd – From kitchen experiments to a brother-and-sister microbrewery

ERFRISCHERLING started very small: in the summer of 2019, founder Monique – a nutritional scientist, food technologist and business development graduate – brewed her first kombucha in a mason jar on the windowsill. Her vision, "to develop a kombucha that isn't just good for the body but tastes really good too," quickly became a calling. In 2024 her brother Marius – who has a degree in brewing and beverage technology – joined to take production to a new level. Since early 2025 the two of them have been producing in their hometown of Abtsgmünd-Wöllstein, in a former bakery with modern bottling and labeling lines.

Monique is still in the lab herself, developing new and creative flavors, while Marius handles production, logistics and quality management. ERFRISCHERLING is growing, with a lot of passion for natural, living refreshment that combines quality and taste.

ST. FERMENT | Freiburg – Community-supported, still raw

Behind St. Ferment is Luna Tarnawiecki Waitkuwait, a Freiburg local, born in Peru. Her BrauAtelier (brewing studio) sits in the courtyard of an old tram depot in Freiburg's Wiehre district; the brewing itself now happens in Kehl. Luna wants St. Ferment to be a brewery built on social, fair and sustainable structures: ingredients organic and as local as possible, fair partnerships, food brought back to its natural flavors. Since September 2024, St. Ferment has been carried by its community – the people who make the kombucha and the people who drink it.

And in the glass? A completely raw, never-heated kombucha, naturally cloudy and live-fermented – with the ambition of tasting as complex as a good wine or a good beer.