At Homebucha, we are crafting a new wave of ancient drinks. Founded in 2015 on a small farm in the Triangle of NC, Homebucha is inspired by our region’s premier local food scene and the community that supports it. Our kombucha making journey has progressed one baby step at a time, growing from a closet home brew setup with 3 gallon jars to a dedicated fermentation kitchen in downtown Durham. While we’ve grown, we still have the same philosophy - craft authentic kombucha, in the traditional method, for the people of our community.

We’re proud to serve over 50 local retailers, as well as the nationally recognized Durham Farmers Market. Sustainability is at the core of our mission, which is why we believe small is beautiful. Our small scale production uses a fraction of the water that large commercial breweries use. We self distribute and focus on our bioregion of the Piedmont. That means our furthest delivery is an hour away, and we don’t consume massive amounts of fuel to ship products around the country. We pay our staff a living wage, starting at $17/hr. We source ingredients ethically, many from our local farm friends, and process ingredients in house. We market our products in the stores where we shop, and believe that keeping our dollars in the community creates resilience for all.

This dedication to craft and community is what sets Homebucha apart from the rest, and why we keep hearing the same thing from customers new and old, “this is the best kombucha I’ve ever had.”