Location of our Current Farmers Markets

As of  August 1, 2014, we are selling in two of Seattle’s Farmers Markets.

  1. Hi,
    Nice to read of your success, however, living in Crown Hill… do I purchase product only at your business? What about returning empties? Thanks for your refreshing drink!

  2. I’m selling again at markets, Ballard and U District.

  3. Your large brown 1/2 gallon bottles. Where can one fill or exchange them?

  4. PS: How about coming to the Bellevue farmers market on thursday 3-7 pm…

  5. Presently you can exchange them only at the markets listed. We hope that list will soon expand.

  6. It’s a good suggestion. We are considering it.

  7. HI!

    I was thinking, how great would it be if Kombucha could be served on tap (or bottles) in bars around Seattle, there are poor non-alcoholic (or low %)choices (tonic water? boring!)

    Any thoughts?

  8. It’s great idea.
    We area available on tap at two locations now:
    • Sutra Restaurant on 45th in Wallingford
    • Central Cinema at 21st and Union

    Watch for more. We will update this page!

  9. We have been regularly brewing Kombucha from your culture (a gift,actually) and now need to leave it for our vacation. How do we store and keep alive the mother and baby?

  10. Hey!

    I was trying to find information about rules/regulations/health codes/laws/etc. concerning selling Kombucha when I stumbled upon your blog. I’ve been producing Komucha at home for a few years now and I’m now interested in trying to sell it locally at Farmers Markets. I live in Boston, so perhaps different laws/regulations apply, but if you have any information/tips/resources that you’d be willing to share, I’d greatly appreciate it. I just don’t even know where to start right now, and haven’t been able to find much information online about this.


  11. Sorry so slow to respond. Leave it in enough kombucha that it won’t dry out. Don’t refrigerate. The rest will make it stronger.