The Evolution of Saucha
Recently, Chef Britta Bush celebrated 9 years of her vegan company Saucha Conscious Food. What started as a passion project of brewing kombucha at home has transformed into a full fledged business. At her event, Chef Britta informed guests that the concept behind Saucha is “plant-based conscious foods with a focus on peace, love and fermentation”.
Even though Chef Britta has taken a small step back from the business by returning to her career as a school teacher, she is leaving the operation in the capable hands of “Michael Squared”. Her husband Michiel Bush will focus on the dips, ferments and sourdough production, while brewer Michal Danko will continue the kombucha production as he not only trained under Chef Britta, but also grew up around it.
Currently, Saucha offers over a dozen flavours of kombucha and some of those that I regularly buy from supermarkets include Happy Tea, Coco Nut, Cayman Lime Cayenne and Mango Ginger. I’ve been drinking them for a few years and have found that I prefer the fizzier, drier and spicier flavours. Their cabbage-based ferments include classic kimchi, red sauerkraut and her unique “power-kraut”, which includes ginger and turmeric for increased anti-inflammatory benefits. They have a delicious range of vegan dips, spreads and “nut meats” that pair deliciously with their homemade sourdough, plus a selection of sweet treats including their sourdough cinnamon buns with a cashew cream topper.
This wellness brand has come so far and is showing no signs of slowing down. They recently launched on local food delivery service Bento and plan to launch a monthly subscription for us kombucha addicts in Fall 2022. Learn more about Saucha via Instagram, Facebook or email to see what all the hype is about.
