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Fermentation-led businesses open doors for a day of community learning
Two Bristol-based brands opened their production space on Saturday for a communityday of fermentation-driven learning.
Sauce, jam and oil bottles from Easton Chilli were stacked on one side of the site on Bannerman Road in Easton, with the other half packed with cans of kombucha from Nania’s.
“We wanted to throw our doors open and show people what we do,” said founder of Nania’s, James Bayliss-Smith who shares the space in Bannerman Buildings with Easton Chilli.
Bottles of sauces, jams and oils were stacked on one side of the premises in Easton – photo: Karen Johnson
Founder of Easton Chilli Rikki Tooley said that he always wanted a space that remains open to people.
“I always love watching how things are made on television, so I thought people would find that interesting too.”
For Rikki, the day was about adding a “community” element to their business that can otherwise feel isolating.
“Making bowls and bowls of sauce in my kitchen by myself can be isolating, you know?”
Nania’s and Easton Chilli regularly host fermentation workshops at their factory in Easton and other sites in the city – photo: Nania’s / Easton Chilli
James brews most of the kombucha himself and sees days like this as a chance to introduce himself peopl who could buy his product.
“With food and drink, it’s sometimes very corporate. You go to your supermarket, you have no idea who has made what,” he added.
A lot of kombuchas available in supermarkets, James said, are like manufactured soft drinks, lacking the essence of the drink.
James continued: “A lot of these drinks in supermarkets are what’s called shelf stable. They pasteurise it to make sure it’s able to stay on the supermarket shelf.
“But here, here we do things properly. Once the kombucha is ready, it has to go straight into the fridge where it stays fresh.
“My main message is to get people to see how proper kombucha is made and why it’s good for you.”
Main photo: Karen Johnson
Read next:
- Bristol dads create unique fermenting badge
- ‘Side project’ kombucha brand eyes major expansion with crowdfunder
- Homemade kimchi, fried chicken and more at Korean chef’s new eatery
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