News 2025 03 11
Greetings to all, the season of presentation and sale is slowly starting, what could be the changes and specials which we plan? The most important change, which may to some of you seem bit boring at the start, is focusing on developing fully the commercial potential of Saturdays. Saturday is the main selling day of the week, with which can not compete any other day, maybe exceptionally sometimes Sunday. Therefore we would like to enlarge our team so we can cover Farmářský Trh Náplavka and also get help at other ovents. To make this work, we will need at least six people, who would have time at least once per month, so they don't get "out of shape". If you are interested or you know someone, who you think may be suitable and interested for this activity, please let us know, thank you! Experience with fermentation is a big plus, car driving skills definitely an advantage and well we wouldn't say no to having a car to disposition.
Another news which you should find much more interesting, is our plan to increase the spectrum of our fermented products. We feel like, that we need a blow of a new wind. Especially at the markets it feels bit boring sometimes with the current products. We are coming with the system of "monthly special", which should get us some new customers and followers but also importantly enrich our current customers, who has been supporting us for a while. Also to be honest, we would also like to do some more experimenting and focus on the aspect of seasonality. For the March, we have decided to make a come back of our popular "honey sparkle" and tune it a bit. This non alcoholic probiotic drink is based on lactic fermentation of honey and sugar by water kefir culture. For this month, we will prepare ginger and rooibos }https://en.wikipedia.org/wiki/Rooibos Aspalathus linearis], flavour sun in the bushes (orange peel, pot marigold, raspberry and Helichrysum). We would also like to have for you fresh birch sap Betula pendula, which is famous for it's detoxification properties. Lets see, if we manage to also ferment something interesting from it.
