Olympic Fermentation Project

We've been busy with our bakery project but found some time to squeeze in our first kombucha of the year. "Spruced up strawberry" - spruce tips and strawberry.

We're legal & open (kind of)!

We've been busy this winter planning & working with the state to get our first business started this year. We're starting small with a cottage bakery that we're calling The Village Baker in Port Angeles. You'll be able to find us at the farmer's market starting late March through the summer.

Our goal with this business is to start getting our brand out there and connecting with the community. As we learn more and position the business to expand, we hope to open a retail location that we can permit to create more fermented foods such as kombucha, kimchi and tempeh.

We appreciate your support as we work toward building a food business dedicated to reducing waste, highlighting and preserving local produce, and adding variety to the northern Olympic Peninsula.

Head over to villagebakerpa.com to learn more.

We're tapping kegs lately and getting our booch out into the community. We've had great reception on our mulled cider and mushroom cocoa cola and are brewing those 2 to tap next. Our next mission is to license the brewery with WDA and bring it to the Port Angeles farmer's market.

We've been looking forward to getting this one started. Rotkohl is a classic German side dish of braised red cabbage, usually with apples and onions - but braised with vinegar and sugar. This is a take on that dish, but with the components fermented in salt harvested from the Salish Sea. The end product should taste like a tangy sauerkraut version of Rotkohl. 3 weeks and counting!