Before we were selling wild kombucha in over 400 stores across 5 states, we were three friends making kombucha out of the side of a juice shop in Baltimore.
We rented a small room in February 2015, and started brewing Adam’s urban spin on a family recipe. We would make the kombucha during the week after work, and on weekends, we would walk around with coolers filled with samples for the local cafes and shops to try. We first gained traction in Hampden, then Remington, and next thing we knew we were getting contacted to sell in cafes and yoga studios throughout the city. People were starting to hear about our brew.
Over the next six months we continued to grow to the point that we were working until 2am three times a week to keep up with demand. On August 10, 2015, Whole Foods decided to pick up Wild Kombucha. The next day we quit our jobs.
In February 2016 we outgrew the side of the juice shop and signed a lease to move into a new 4,000 square foot brewery, but we did not have the money to pay for the build out. We entered the Shore Hatchery Business Competition, where we would have 1 minute to pitch a panel for $30,000. We had to win, and we did.
We have continued to grow in our new brewery over the past two years, and have since been able to give back. As a proud supporter of the National Wildlife Federation, every bottle of Wild Kombucha helps protect wildlife habitats.
Your support of our local business has allowed us to go from Adam’s kitchen to the shelves of Whole Foods, MOM’s Organic, Harris Teeter, and 400 other grocery stores, cafes, yoga studios, gyms, restaurants, and bars. Thank you for your support, and remember to Drink Local, Live Wild.