Biota Fermentation is Brad Hendrickson and James Kidd, two young chefs, who met in Vancouver through their love affair with food. They quickly found a common ground in fermentation, the process of preserving food with the use of naturally found yeasts, bacteria and other microorganisms.
Biota believes that fermentation deserves perfection, and the unique blend of science and art required to properly and safely ferment is where their passion starts. The use of seasonal and sustainable local produce, a blend of old techniques and new ideas is used to set a new standard for delicious, high quality fermented foods. Every one of Biota's products is a celebration of flavour that simultaneously enhances the taste while still respecting the source ingredient.
That limitlessness is what keeps Biota striving toward greater feats of flavour perfection. They continue to work towards better products to share with their community and their families because we want to bring Vancouver home again.