This is a tale of two strangers who decided to quit their (pretty solid) day jobs within weeks of meeting to co-found a company.
On one fateful night in 2016, Chris and Amy met at a party that neither were invited to. When Chris told Amy he made kombucha, she was a bit nervous to try (she doesn’t have a poker face). Fortunately, she didn’t have to fake it.
Chris had cracked the kombucha code after years of home-brewing, which he started doing to solve some of his own health issues. We’ve come a long way from our humble beginnings making Bear’s Fruit in the back of a cookie shop in Brooklyn, but one thing remains: We want to make improving gut health something to be enjoyed.
The phrase “to bear fruit” means to yield positive results. From making delicious, better-for-you products to striving for a net positive impact, we’re driven by that mantra every day.
Health without compromise
We all want to be healthy, but not at the cost of taste. We created our recipes to be savored, not endured. We believe functional health benefits in our food should be a bonus to an experience you would otherwise enjoy.
Handcrafted, not hand-wavy
What’s in our bottle is on our label. Period. If you can’t pronounce an ingredient, you won’t find it here. We keep things simple because we believe in highlighting the taste, purity, and freshness of our ingredients.
Do no harm
We started as organic and fair trade as a first step towards a bigger goal. We’re working towards ensuring we leave things as we left them - or better - by using local ingredients & recyclable materials while pushing for carbon neutrality & ingredient upcycling