Shannon Kamins, founder of Booch Organic Kombucha, began making her own kombucha at home in 2012. In 2015, she decided to bring her talent to the marketplace where she began producing her fermented beverage on a larger scale and introduced it to fellow Londoners and Ontarians.
With a large, professional network of those involved in the areas of local, organic food and health promotion offering support, Shannon initially financed her business from her own pockets, and hasn’t looked back since.
Shannon and her team of fermenters at Booch Organic Kombucha handcraft a variety of kombucha flavours that fill about 7,000 of their classic stubby bottles per week. That number continues to rise as the demand keeps growing for their Booch On Tap program, seasonal craft flavours, and Kombucha Vinegar.
In their new 9,000 square foot facility, the Booch team is able to use sophisticated technologies to help create greater consistency within their unique three-step fermentation process.
“We are grateful to have some new equipment, like our pumps, to alleviate aches and pains associated with pouring our 20 litre fermentation pails,” says Shannon, who—in an effort to enhance local, organic food security—also connects with local, organic farmers to get fresh, organic ingredients for their Booch.
“It is important that companies purchase local organic produce in season as a way to support local farmers and help them further invest into organic produce,” Shannon adds, “as they say, great things grow in Ontario, but we need more organic farms in order to help organic food become accessible to more people in the Ontario marketplace.”
Promote health. Connect community. Celebrate gratitude. At Booch Organic Kombucha, we believe that healthy beverages are the basis for vibrant living. We are committed to food security, run a socially responsible business, and love nourishing our neighbours. We use the ancient elixir of yesteryear to heal gut disturbances, one bottle at a time.