When you have the best studio neighbors, and they want some new photos for their website, and feed you fresh bread and pastries everyday, and coffee...and are just plain bad ass....We shot some new stuff for these lovely ladies @machineshopphilly.
A few portraits and more “pastry portraits” (which I’m thinking of making prints of) in a warmer classic vibe. Enjoy....and just try to imagine the alluring warm fresh smells of breads and pastries. Cream cheese goat cheese everything. #croissants
? more please .
#pastries #baguette #fermentationstation #boulangerie #bakers #pastrychefs
Apple Cinnamon & Clove kombucha. Better than anything you could buy in the store. A damn good first try. Can’t wait to make more of this soon.
New favorite place in Barcelona! 😍🤤
The fermentation station - getting ready for our “Aquavit Cocktail & Flavour Lab” next week on the 28th of November. Check out Facebook page for event info and to sign up. We are fermenting funky stuff like Pineapple - Beet Root - Apple - Fennel/Pear - Tomato - cranberries and will use these to create fun new cocktails... so come and join us. No set prices this night - you only pay what you think it’s worth. See you at Rastløs. 👊😉 #rastløsakvavitcph
Started the base for our Thanksgiving cocktail last night: Spiced pear Bourbon sours. The shrub was already bubbling away this morning. I love the colors this method produces.
A speed batch. Because sometimes there’s just no waitin’ around. Only 8 days start to finish & in the kombucha world that’s pretty speedy. 🤗 I did 2 cheats, or hacks if you will. 1) brewed F1 on a seedling germination mat ... and 2) used frozen juice concentrate (the no sugar added variety) for my F2 flavors. Easy peasy, no muss no fuss. We have Pineapple and Berry ... and surprise! - a pineapple berry blend. Most of this is all drunk now - we did an early Thanksgiving yesterday. #kombuchabreak #kombuchabrewer #pineapple #berries
Check out those bubbles! Fermenting some peppers that we otherwise would have wasted at the restaurant. Just one small part of planning for our soon to be build food truck!
Goats milk Labneh balls rolled in Za’atar from @zandzdc
soaking in a smoked paprika olive oil. Yogurt was homemade with a culture from @nw_ferments
We’ll eat them in a few weeks.
☝️”A pickle a day may keep your anxiety at bay” .
🥕🥒Pickles (lacto-fermented veggies) are packed with good microorganisms, which help us to maintain a healthy (and happy) gut contributing to our physical and mental health.🌶🥦
Do you want to learn how to make them? Easy-peasy! 😊 Join our next fermentation workshop!
GUT in touch at firstname.lastname@example.org
or visit www.synbiotickitchen.com for more info.
You got cold kombucha? In Colorado winter is here ❄️ and chilly ambient room temp can slow down fermentation. 😱 My kombucha brewing location is in my dining room tucked into a corner *SEE MY STORY* for all the info and check out what I’m using to keep my brew comfy & productive. 💪Happy brewing everyone! 💚
I’m teaching another class at @dualcitizenbrewing
this Saturday at 10:30am! $15 gets you 1 hour of flow + a beer/booch/cold press. See you there?
Kombucha in the fridge. Has been chilling for a bit and decided to taste test. Not as fizzy as I wanted, but still has a nice effervescent feel to it. Tastes so good! Apple cinnamon is sweet, with a bit of tart and the cinnamon vanilla is so delish. Can’t believe I made these.
Winter is coming. 🌬️ Snow on the forecast for tomorrow forced us into the garden today. I'm thrilled with the harvest! Cabbage is my favorite vegetable to ferment, and if I get to work we should be able to have sauerkraut on New Year's Day. I was looking forward to a season of rest but the to-do list never seems to get shorter. 🤔