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Bouche's kombucha is the result of innovative brewing techniques, uncompromising quality and an intrinsic curiosity about the product. In 2019, we founded BOUCHE with the aim of setting new standards in the taste and quality of kombucha and redefining brewing principles. In addition to constantly searching for our own technical solutions, the development of complex taste profiles forms the core of our work. We produce various types of kombucha and other non-alcoholic drinks through artisanal production. From an initial idea to produce our own kombucha, our own production facility develops within a short period of time. Driven by our deep interest in the product, we start experimenting and researching a wide variety of ingredients. Our studio, in which we initially brew, quickly becomes too small to exploit the full potential and all possibilities of fermentation. In spring 2020, we will be referring to a former warehouse in the industrial area in Berlin-Marzahn, which we are converting into a modern brewery and have been continuously professionalizing ever since. This location brings together all parts in-house, from product development and manufacturing, to design and marketing, to the implementation of joint ideas and collaborations with gas electricity. Since then, we have found the necessary space here to be able to pursue our ideas creatively, detached from conventions and independently.
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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
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Unlock wholesale pricing
Bouche's kombucha is the result of innovative brewing techniques, uncompromising quality and an intrinsic curiosity about the product. In 2019, we founded BOUCHE with the aim of setting new standards in the taste and quality of kombucha and redefining brewing principles. In addition to constantly searching for our own technical solutions, the development of complex taste profiles forms the core of our work. We produce various types of kombucha and other non-alcoholic drinks through artisanal production. From an initial idea to produce our own kombucha, our own production facility develops within a short period of time. Driven by our deep interest in the product, we start experimenting and researching a wide variety of ingredients. Our studio, in which we initially brew, quickly becomes too small to exploit the full potential and all possibilities of fermentation. In spring 2020, we will be referring to a former warehouse in the industrial area in Berlin-Marzahn, which we are converting into a modern brewery and have been continuously professionalizing ever since. This location brings together all parts in-house, from product development and manufacturing, to design and marketing, to the implementation of joint ideas and collaborations with gas electricity. Since then, we have found the necessary space here to be able to pursue our ideas creatively, detached from conventions and independently.
