What started as a lockdown project quickly became a full-time task as our cafe at the time began to open back up. We could not make enough of it, with brewing jars all over the place, it is was readily sold out before the next batch was ready. With the positive feedback we received, it was only a matter of time before it became our focus. The last 18 months have been spent perfecting our recipes for upscaling our brewing methods, while at the same time developing a brand that would best represent the product we had created. Along the way we also added kefir sodas to our line up, with several other fermented products on their way, too.