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Yes...still fermenting...

Sarah Wood brewing fermeting journey jun kombucha startup

It is 10:30pm - I'm still at my desk, just off of a conference call with a food safety expert, and I'm thinking "wow, how did April come along so fast!?"

I know you are probably thinking the same thing. The days are getting longer, more time to romp around in the sun, and well more time for me to brew the Jun!

I've been documenting the start up journey on our Instagram page. Check it out here! @grand.jun

Some of the highlights include getting in our beautiful 30 gallon American oak barrels, finishing up the logo, and getting accepted into a few of the farmers markets around the Western Slope! The community out here has been amazing along this journey. I can't thank everyone enough for your enthusiasm!

Devan at the LetterpressBarrel HardwareBlueberries and GingerGroFresh 365

So much is happening behind the scenes right now.

  1. I'm working to finalize my HACCP and Food Safety Plan so I can officially make and sell this wonderful beverage
  2. Building out the walk-in cooler (an old office space)
  3. Receiving and storing, sorting and processing packaging materials
  4. Sourcing local ingredients
    ...just to name a few.

I'm excited to share all of this with you...but man birthing a food business is hard work! I look forward to kicking back with a cold jun after a bike ride and saying..."remember when we used to drink regular kombucha from California?"

Stay thirsty...target launch is mid-May!


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