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Scratch began with Dominique St Jean and her curious approach to the world of fermentation. Starting in Calgary, Alberta in 2012 she took her knowledge and philosophies to Vancouver Island, Whistler and now Vancouver.
We ferment naturally, using wild yeast that is all around us in the atmosphere. Naturally cultured food products, in their own time and with minimal intervention. Our ferments find local ingredients, from honest suppliers and shops. You can find our products in independent stores or order directly from our site.
Our focus is about using simple, proven techniques that have stood the test of time. As well as only using the best ingredients. In doing so, we can let the ferment do the talking as quality makes quality. We let the seasons guide our purchasing, sourcing as local as possible, making connections with those whose hands are directly involved in the cultivating of these ingredients.