Since 2015, Bare Culture has done more than refine an old tradition: We've started a new one. Guided by an international palate, we fuse unique brewing techniques from around the world to create interesting flavors and textures. Bare Culture makes everything in small batches from our home in Coeur D' Alene. To achieve optimal flavor, our products are brewed with the freshest ingredients, making every sip worth your patience.
We brew fresh, organic produce from local farmers in Idaho and Washington. We want to give our customers crisp, sweet and delicious vegetables and fruits in every glass of our Kombucha. Most of all, we want to expand people’s palates and prove that Kombucha doesn’t always have to be an overwhelming vinegar drink.
I grew up in the Spokane, Washington where my love for family, nature, and healthy living became the foundation for my life. A passion for culinary experimentation—changing unhealthy recipes into tasty, healthful ones—led me to pursue my bachelor’s degree in Food/Nutrition and Business. This has helped me in the science of designing recipes as well as in the art of running a business. After graduating from Walla Walla University, my husband Joe and I moved back to the Spokane area, where we both taught high school in our respective fields and pursued an active lifestyle of triathlons, hiking, and camping. Then came our three boys: Joseph, Jaron, and William, who are the light of our lives and who enjoy being part of building a family-based business together. We believe in combining family, fun, health, and fitness into our lives and work everyday. Cheers to Kombucha!