Tofino Kombucha

Brewing kombucha started as an experiment, grew into a hobby, became an art form, and is now a passion that founder of Tofino Komucha, Kelsey Hendricks, want to share. Most people that stop by her house end up leaving with a mason jar and a kombucha SCOBY or some of her wild sourdough starter. She is fascinated with the fermentation process, especially when it comes to kombucha and bread. It never ceases to amaze, how a few simple ingredients can transform into something so nutritious and delicious. 

Tofino and kombucha are a natural pairing, the temperate climate with mild winters and cool summers provides the kombucha culture with consistent year-round brewing conditions. Kelsey loves the fresh, humid, and salty air of Tofino and so does her kombucha culture.

At Tofino Kombucha, it's their mission to be your gateway to better nutrition and better health. Brewing and drinking kombucha is an excellent way to start enjoying other traditionally prepared fermented foods, such as naturally leavened sourdough bread, sauerkraut, kimchi, pickles and, of course, yogurt and kefir. Kelsey hopes to inspire you to start the journey back to the world of preparing and consuming self-sustaining and life-sustaining fermented foods.

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