My name is KATIE McCANN, owner of KATIE’S KOMBUCHA, I went to Ballymaloe to pursue a career in food. While I was there I was introduced to all different types of fermentation and became obsessed with all things fermented, in particular, Kombucha. It is fascinating to think that the drink is alive and that there is a community of bacteria living inside which is beneficial to our bodies.
At home, I started making Kombucha for myself and whenever I had spare, I would give those to friends. They loved it so much they would come back looking for more. They wanted to buy a Kombucha that tasted like this home brew, in store. This is why I produce naturally fermented Kombucha in small batches.
12 months ago, I launched the business and produce in Dalkey, Co. Dublin.
Working as Head Chef in Gertrude of Pearse Street has allowed me to get firsthand feedback from my consumers. Katie’s Kombucha’s consumers are health and environmental conscious Millennials and Generation Z. These consumers are attracted to my product as it is local, vegan and sustainable and they always come back looking for more because they love how it tastes.
My product is unique because it is produced by a Ballymaloe chef. It is naturally fermented in small batches, has recyclable packaging. It is vegan and gluten free, sustainable produced. It has natural and locally sourced ingredients 100% Wicklow Raspberries and 100% organic apples