From beer and wine to bread and kombucha, all of our favorite foods are fermented and cultured. Think where we’d be without fermentation! No Kimchi? No Cheese? No Wine or Sake? No thank you. We specialize in fermentation from a fully plant-based perspective. We make tempeh, koji, kombucha, cheeses, and more all by hand utilizing only the best local vegetables, legumes, and grains. We're excited to share in the bounty of all the great local produce. We currently purchase farm direct from Groundwork Organics, Sauvie Island Growers, Blue Truck Farm, Our Table Cooperative, and Vibrant Valley Farm.