Making Kombucha is a lot of fun. It turns on my creative talents

My husband / business partner and I began this journey in early 2018, when I said to him that I had this great desire to sell something. He asked what I wanted to sell? When I told him kombucha, he replied back, “What is kombucha?” I proceeded to educate him of the wonderful tastes and health benefits of kombucha. He signed on. I took the results of some of my early experiments to work and passed it around to my coworkers. They loved so much that they asked for more. I brewed more and bottled it up in quart canning jars for them. That was my entry into the kombucha trade. I have been making kombucha since 2017. We didn’t officially go commercial until February of 2019 after spending 6 months constructing our PA Department of Agriculture approved commercial kitchen in our home. During this time, I kept experimenting with flavors to see what was delicious – and what was not. I still keep experimenting!

It has been a journey with a long learning curve for us. Through it all we have met many wonderful people along the way. I enjoy meeting people at the retail stores, the coffee houses and restaurant/pubs that sell our kombucha. It is a special treat to meet people and share my love of kombucha at the“Tastings with Gayle”events that I hold in Pennsylvania and New York.