Basil & Blossom Co’s Kombucha Kitchen is open five days a week!
You can visit us during the following hours:

• Monday: 10:00 AM – 4:00 PM

• Wednesday: 10:00 AM – 4:00 PM

• Friday: 4:00 PM – 8:00 PM

• Saturday: 10:00 AM – 6:00 PM

• Sunday: 10:00 AM – 4:00 PM

We are closed Tuesdays and Thursdays.

Hours may occasionally vary due to on-farm events, markets, or workshops, so be sure to follow along on social media for the most up-to-date information.

Kombucha is a fermented tea with a naturally tart, lightly fruity flavor, created through a fermentation process that produces beneficial bacteria and yeasts.

Fermentation is simply the process where natural cultures transform sugars in the tea over time, creating flavor, gentle fizz, and a living beverage.

Basil & Blossom Co.’s kombucha is brewed the way kombucha has been made for generations—slowly, in small batches, and with real ingredients.

Unlike most commercial kombuchas, which are often brewed at scale, filtered, pasteurized, or diluted to meet shelf-stability demands, our kombucha is raw, unpasteurized, and continuously brewed. This approach allows the naturally occurring beneficial bacteria and yeasts to remain intact, giving our kombucha its depth, balance, and, most important, its living probiotics!

One of the most common things we hear from customers is that our kombucha is noticeably smoother, with far less bite than many grocery store varieties. By brewing patiently and focusing on balance rather than sharp acidity, we create a kombucha that’s approachable and enjoyable—even for people who thought they didn’t like kombucha.

We flavor our kombucha using real fruit, herbs, and botanicals, sourced locally and/or organically whenever possible, and never use artificial flavors, extracts, or concentrates. Because everything is handcrafted in small batches and influenced by seasonal ingredients, subtle variations from batch to batch are natural and expected.

You’ll also notice our kombucha is naturally effervescent, without forced carbonation—meant to be sipped, savored, and enjoyed.

In short, our kombucha is alive, intentionally made, and deeply rooted in traditional fermentation, offering a smoother, more accessible experience while supporting a thoughtful, small-scale food system.

Yes. Our kombucha is raw and unpasteurized, which means it is not heat-treated after fermentation. This helps preserve the naturally occurring beneficial bacteria and yeasts that develop during the fermentation process.

Because it’s a living beverage, you may notice natural carbonation, slight flavor variation, or sediment—normal signs of real, traditionally brewed kombucha.

Many people enjoy kombucha for its naturally occurring probiotics, which can help support a healthy gut when consumed as part of a balanced diet.

If you’re new to kombucha, starting with about 4 ounces per day is a gentle way to introduce fermented foods and see how your body responds. From there, you can gradually increase your intake based on your personal preference and tolerance.

Because kombucha is naturally acidic, it does not spoil when kept refrigerated. However, for the best flavor and overall quality, we recommend enjoying it within 30 days of purchase.

Over time, kombucha will continue to slowly ferment in the refrigerator. This can lead to increased tartness, more carbonation, or subtle changes in flavor—normal characteristics of a living, fermented beverage.escription

Because Basil & Blossom Co. is a very small, homestead-inspired business, we don’t operate from a fixed menu. Instead, we offer a curated, seasonal selection of products that reflects what’s available, thriving, and in season.

At any given time, you may find a rotating assortment of fermented foods such as kombucha, sourdough, and sauerkraut, alongside homestead-inspired offerings like pasture-raised rainbow eggs. Our product mix naturally shifts throughout the year as seasons, harvests, and fermentation cycles change.

This approach allows us to prioritize freshness, quality, and thoughtful production—so what’s available is always intentional, even if it’s different from week to week.