Since 2009, Mombucha has been brewing an integral version of Kombucha using the traditional method taught to us by founder Rich Awn’s mom, Barbara. What started as an homage to Barb’s immune boosting booch, an art project exploring a sustainable version of a bottled health elixir from antiquity, and rallying against general dissatisfaction with commercially manufactured Kombucha, Mombucha has remained a small, yet potent local business, unique to the Brooklyn landscape.
Our Mission
The mission of Mombucha is not just to brew the absolute best Kombucha possible but to teach others the craft of running a regenerative business focused on health and environmental symbiosis. As the winding and uncertain path of small businesses has only gotten windier and more uncertain, our focus and connection to our premium product remains consistent. We believe that as much as our planet nourishes us, so must we nourish our planet. It is this universal truth that drives our every decision, allowing us to symbiotically coexist alongside nature rather than the fruitless drive to conquer it.
“If Heaven and Earth are unable to persist, how could man?”
What We've Achieved
Established a closed-cycle production method.
Continued to operate a shared kitchen incubator integrated with our primary production facility.
Developed unique biological colonies specific to locally available ingredients.
Partnered with other small businesses to share in the costs and bureaucracy faced by food entrepreneurs.
Retained numerous jobs despite a global pandemic and economic crisis.
Educated others on the art of operating a regenerative business in an urban setting.
Support the work of minority and women-owned businesses through our shared kitchen workspace.
Offer a venue for the demonstration of art, music, and food by local artists and chefs.