Seattle's traditional kombucha: full-strength and delicious, 206-420-6302
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As of August 1, 2014, we are selling in two of Seattle’s Farmers Markets.
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Sandra Robbins on September 28, 2010 at 6:03 pm
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!
cj on February 16, 2011 at 4:58 pm
I’m selling again at markets, Ballard and U District.
Dale Cox on June 6, 2011 at 2:00 pm
Your large brown 1/2 gallon bottles. Where can one fill or exchange them?
Dale Cox on June 6, 2011 at 2:03 pm
PS: How about coming to the Bellevue farmers market on thursday 3-7 pm…
cj on June 6, 2011 at 5:47 pm
Presently you can exchange them only at the markets listed. We hope that list will soon expand.
cj on June 6, 2011 at 5:48 pm
It’s a good suggestion. We are considering it.
Coral on July 25, 2011 at 8:50 am
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!)
cj on July 25, 2011 at 9:08 am
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!
Elizabeth Groendyke on August 25, 2011 at 1:11 pm
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?
David on September 12, 2011 at 9:50 am
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.
cj on April 21, 2012 at 10:27 am
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.
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