Buchi is a community centered, women founded and 15% worker-owned business continuing the ancient folk tradition of brewing kombucha, a living, probiotic rich, all-natural beverage. We started brewing kombucha so our families would have a healthy alternative to high fructose corn syrup beverages and caffeine laden energy drinks.
Our story begins in the heart of the world’s oldest mountain chain, where we found each other in the most serendipitous way. After years of home brewing kombucha individually, we met through our children's home school co-op and we soon discovered we each separately brewed an almost identical tasting kombucha. We teamed up and after a year of experimentation and research, with kids at play and baby on back...Buchi was born!
The bold taste won over kombucha aficionados and recovering soda drinkers in droves, and when local restaurants began requesting Buchi it became obvious there was huge demand for our sweet and sour carbonated concoction. By the spring of 2009, gallon jars filled every horizontal surface in Jeannine's dining room, so we moved to a shared kitchen at Blue Ridge Food Ventures. Under their loving guidance we continued to sell every drop we could produce. In the winter of 2009, we found a nurturing home in the form of a retired wine distribution warehouse, nestled into the hillside of an organic farm. Months later it was transformed into our 6,800 sqft earth bermed brewery and we became the first commercial kombucha brewery in the southeast!
We created this company because we envision a return to wholesome, regionally produced foods that nourish our bodies, our community, and our local economy. We sincerely hope our life’s passion will bring health and happiness to you and your loved ones. Learn more about our unique company values.