W ostatnim czasie związek Kombucha Brewers International przeprowadził ze mną krótki wywiad. Zamieszczamy go poniżej. Tekst można znaleźć również tutaj.
Q: When did you first discover kombucha?
Several years ago I saw that one of the food trucks in Hawaii was selling homemade kombucha. I didn’t try it back then, but read about it and really liked the idea that everyone can make it at home. Some time later I discovered bottled kombucha in Barcelona, tried several local brands, and was hooked. I liked that there is such a variety of flavours and profiles of this drink. After that I looked for local brands every time I travelled abroad.
Q: Why did you start your own kombucha company?
After working at a big corporation for seven years I decided to change my career and start my own business. I was always very passionate about food and at that time experimented with kombucha a lot. I think that in Poland, where there is a big tradition of fermenting food (people used to make kombucha here in 1914), there is a place for a tea-centered kombucha brand. I started this business with my boyfriend, who works as a software engineer, and enjoys designing and constructing the brewery process in his free time. My sister helps us with sales and production.
Q: What is your favorite flavor of kombucha?
Osmanthus kombucha made with green tea and dried osmanthus flowers produced by Bärbucha Kombucha from Berlin.
Q: What is your former/current other life or career?
I had a career in finance.