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For as long as I remember, I’ve been curious about the world. When I started learning about fermented foods I became obsessed, I wanted to know everything right away.  After reading books, articles and listening to podcasts about fermented foods, I was hooked. I had the theory, now I needed the practice, which started by trial and error. My little kitchen became a lab and my kids would often say, “oh, here goes another experiment!”

And after a few trials, and many errors, I went to a WAP conference where they were teaching how to make all sort of ferments, and being there, seeing them go through the process confirmed I was doing it right.

And that is exactly what I’ve noticed when I teach my fermentation workshops. Many people have tried their hand at fermenting, but seeing it in action rather than reading about it helps it all come together and gives them the confidence to begin fermenting foods at home.

We run fermentation workshops in Zurich a couple of times a year, depending on demand. Pickles, sauerkraut, kefir, and kombucha are my favourite fermented foods, and they are easy to make and great recipes to learn as a group.

All you need to bring with you is yourself and a keen desire to learn and give things a try!

Interactive online courses are coming up soon. Contact me if you would like to be added to the waiting list.

If you’d like to host a private workshop at your house or venue, please get in touch.

Watch a video of our workshops