A lifetime of moving, curiosity and love of fermentation spurred on by the need to heal a gut is what formed the base of The Fermentary.

Sharon Flynn started the business in 2012 and, as word got around, The Fermentary snowballed. It very soon had their products in some of Australia’s best restaurants and many homes.  Sharon soon realised that the need for real ferments and a focus on flavour was as important as the health benefits of eating living foods and in order to meet demand was joined by Roger Fowler (Melbourne chef and hospitality veteran).  Together and now in their 4th year they won Australia’s ‘Outstanding Artisan’, and many individual awards for their ferments. They are passionate about sharing  knowledge and skills around real ferments and good food and so spend a good deal of time hosting workshops for both industry and the beginner.

Sharon published a book in May 2017 called “Ferment for Good, Ancient Foods for the Modern Gut’ (With Hardie Grant Books). They currently wholesale (and offer on-line) a large range of naturally fermented food, drinks and kits to encourage fermentation at home.

Want more? Check out their website –