About Bath Culture House

Our Founding Director Lucie Cousins is a fermentation geek who switched dairy for plants.

Born in St. Martins Hospital in Bath, she studied Biology at Bath University and flourished into a successful dairy cheese-making career in Cornwall. Inspired by Rachel Demuth, Lucie started teaching fermentation workshops at Demuth’s Cookery School.

Bath Culture House was born in 2016, selling bottles of Kombucha to independent health food shop Harvest Natural Foods, in Bath. Since then, the business has grown slowly but surely, with Lucie going full-time in 2018.

Now the business supplies over 80 retailers, (mainly in the South West) with various natural flavours of Kombucha, Vegan ‘Chease’, Kimchi and Sauerkraut. We also supply Planet Organic with our Kimchi Ketchup.

Having started solo, Bath Culture House now employs 8 members of staff, proudly, as a Living Wage Employer. We work 6 (or 7!) days a week fermenting, tasting, jarring, labeling, pouring, sealing, packing, delivering, cleaning and experimenting. It’s hard work, but so worth it as we are fortunate to have some amazing customers who we know and love; many of whom rely on us to improve and maintain their gut health and levels of friendly bacteria.

Lucie's dream was always to combine her inner geek with her love of cooking, producing tummy loving live foods.

If you haven’t tried our products before, why not give them a go? Who knows, you might turn into a fermentation nerd too! :)

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