Our Projects

Meet the passionate makers and educators behind our fermentation community.

Residents

Non-profit sourdough bread collective baking with locally grown grains.

Brussels harissa maker using Belgian-grown peppers and rescued surplus produce.

Fermentation shop, lab & meeting place in Brussels — workshops, brunch, tastings & library.

Japanese cuisine workshops: sushi, gyoza, mochi, miso and more in Brussels.

Brussels VZW giving a second life to organic waste through fermentation and upcycling.

Craft mead brewed in the heart of Brussels, inspired by Alice in Wonderland.

Fearlessly fermented hot sauces, from fruity Carolina Reaper to bold creative blends.

Former members of our collective. Their pages remain as an archive.

Artisan miso & shoyu fermented in oak wine barrels, bridging Japanese heritage and Belgian terroir.

We welcome guest projects and collaborations. Learn more on our About page.