The Cambucha
The rise in popularity of fermented foods, especially amongst health-conscious millennials, has seen probiotic-rich kombucha, kimchi and kefir emerge as superfoods. Lukas and Kasia, the dynamic husband and wife team behind The Cambucha – who handcraft premium kombucha – have been fermenting food since childhood.
Growing up in Poland, pickling and fermenting foods was a way of life, and this passion for healthy living continued into adulthood. Food science consultant Lukas and PhD researcher Kasia began brewing drinks at home during lockdown to find an alternative to alcohol. With a young family, they wanted a beverage which had rich, grown-up flavours, gave them energy and was gut-friendly, but had none of the negative effects of alcohol.
The result was their delicious, lightly fizzy, small batch kombucha, made from a carefully-curated blend of fermented teas and lush whole fruits (with no artificial flavourings). Friends were so impressed, they urged the couple to sell their kombucha, and so, after much fine-tuning of brewing techniques, The Cambucha was born!
With beautiful branding, in the city’s trademark Cambridge light blue, featuring the Bridge of Sighs on its biodegradable labels, The Cambucha comes in three flavours. There’s Original, for kombucha aficionados, which is reminiscent of apple cider, and their Raspberry, which is bursting with red berry flavour and the delightfully zingy Lemon and Ginger, have both achieved Great Taste Awards.
The Cambucha launched in 2023 and customers are loving the ‘surprising rich and refreshing flavour’ so much that production has moved from home to a business unit at the Yard in Knapwell. They’ll also be releasing seasonal editions after the success of their 2024 Summer Cup flavour.
Currently available from indies including Cambridge Juice Company, Hot Numbers and The Larder at Burwash Manor, if you’re a kombucha virgin, try tantalising your tastebuds and enjoy the pleasure of a grown-up drink without the hangover!