Do you know kombucha? Florian Chupeau and Alexia Arrivé discovered this fermented tea “less sweet than a classic soda” and “rich in vitamins, antioxidants and minerals” each on their own, during stays in the United States and Australia. Back in France, these two 27-year-old cousins launched their own microbrewery in Les Sables-d’Olonne (Vendée), where part of their family is from.
Fermenting & Co (that’s its name) has already launched three kombuchas: a “Tonic” (lemon, ginger, turmeric), an “Elixir” (raspberry, blueberry, beetroot, hibiscus) and a “Detox” (activated carbon and mint). A little new one will even be launched next week, “Cozy” with pear, cardamom and spices.
And it’s not over… “We really want to tackle all types of fermented drinks, like kefir”, explains Florian Chupeau, former transport project manager and now general manager of Fermenting & Co. Her cousin had previously worked in the hotel and catering industry.
In the immediate future, you can find their drink in a dozen local delicatessens and wine merchants, for a price that varies “from 4.50 to 9 euros” for a 300 ml bottle. The design of this “food” (mixture of food and medicine) is deliberately “simple” and “minimalist”, continues the co-founder of the SME. La Table du Boisniard, a gourmet restaurant near Puy du Fou, even offers it as an “alternative to soda and cocktails”.
