Crock & Cole launched just as 2019 was getting going. After 10 years of fomenting the idea, hesitating and being busy with other things, the time came.

The vision is to produce a range of wild fermented products for our local community. We wish to promote and popularise the deliciousness and the health benefits of raw, live fermented foods. We aim to make an artisanal product, which I believe to also be a peasant’s product. To this end, we strive to grow the produce ourselves, sourcing anything else as locally as possible, we use traditional ceramic fermenting vessels, and we embrace the diversity, seasonality and lack of homogeneity of our product.

We are a small business and we believe in the value of small businesses. We only wish to sell our produce locally, and would love to see the flourishing of other small fermenting businesses across the country.