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Toronto's Alchemy Pickle Company Runs Hands-On Fermentation Classes

 - Sep 16, 2016
References: facebook & alchemypicklecompany
While pickling was once considered a hobby for only the most eccentric foodies, the process has quickly become popular among people of all ages, from all walks of life. With everyone from influential food bloggers to celebrity chefs extolling the benefits of fermentation, consumers are eagerly looking for ways to try out pickling for themselves.

Toronto’s Alchemy Pickle Company caters to this explosive demand for fermented food with its selection of fermented pickles, condiments and beverages. The business, which was founded back in 2012, is headed up by pickle maker Rebekka Hutton, who has taken her years of experience in a wide range of industries to share her passion for pickling and her knowledge of sustainable eating with Torontonians.

The Alchemy Pickle Company specializes in regional and seasonal cultured vegetable pickles, all of which are handcrafted from organic Ontario produce and sold at various farmers markets and retailers across Toronto. The company also produces specialty side-dishes such as sauerkraut and kimchi and naturally carbonated kombucha in deliciously off-beat flavors such as Pear Nettle Chamomile and Carrot Ginger Turmeric. Not only are these products bursting with beneficial nutrients, but they also assist in digestion and help to foster a healthy internal flora.

While the Alchemy Pickle Company has developed a reputation as the go-to source for high-quality fermented foods, the company is also changing the way consumers cook at home with educational opportunities. These educational sessions include food preservation workshops and other urban homesteading skills that are in high demand among those looking to take a more sustainable approach to healthy eating.

By cultivating beneficial relationships with local farmers and preparing products with integrity, the Alchemy Pickle Company demonstrates how sustainable business can thrive in Toronto’s diverse culinary scene.

Photo Credits: Andrew Tolsen of Macleans