Lydia

“The magic started in my father’s kitchen…”

Hi, I’m Lydia. At 65 years young, I often get asked where my energy comes from. The answer isn’t a secret vitamin or a gym membership—it’s in the jars on my kitchen counter.

My obsession with fermentation didn’t start in a laboratory. It started over 30 years ago, watching my father, John. In our house, the kitchen always smelled faintly of yeast and fresh milk. While other families had soda in the fridge, we had “Dad’s Experiments.”

I remember the first time he showed me the grains. They looked like little white clouds floating in milk. He treated them with such respect—like they were pets, not ingredients. “Take care of them, Lydia,” he would say, “and they will take care of you.”

He was right. As I got older, I realized that these simple, tart drinks were the anchor of my health. They settled my digestion, cleared my skin, and gave me a vitality that my peers seemed to lose. I have experienced only good benefits from this lifestyle, and I am fiercely passionate about keeping these traditions alive.

I founded this shop not just to sell grains, but to pass on the torch. The cultures you buy here are descendants of that original passion—strong, resilient, and grown with love.

Our Standard: The Search for the Perfect Kefir Grain

When we started our fermentation journey, we quickly realized that not all kefir grains are created equal. We experimented with dozens of strains—some were tiny and hard to filter, others were weak.

Our goal was to find grains that were robust and easy to handle. After extensive testing, we settled on a hardy, medium-to-large grain variety originally sourced from Dom’s Kefir in Australia.