When I moved to Worcester in 2009, my passion for craft beverages led me from volunteering at beer festivals to becoming immersed in the brewing world. I even took a brewing course at the Siebel Institute to deepen my knowledge. It was at a Boston festival that I first tasted kombucha, and everything changed. The vibrant flavors and complexity blew me away, but when I searched for the same quality in Worcester, I came up empty. Drawing on my brewing experience, I decided to create my own.

Starting with a two-gallon jar and a neighbor’s starter culture, I crafted a unique recipe that quickly became a hit with friends. Before I knew it, demand exceeded supply, and scaling up became my focus. Working with 3Cross Brewery gave me a chance to produce on a larger scale, but it came with its own challenges—from battling fruit flies to refining processes. When 3Cross changed its business model, I moved to a space at the Sprinkler Factory, where I learned valuable lessons about persistence and problem-solving.

A chance conversation with my tea supplier finally led to the perfect space for KrafTea Kombucha’s taproom. Built from the ground up with the help of friends and family, the taproom represents KrafTea’s journey of organic growth and creativity. From small kitchen batches to a thriving local business, KrafTea Kombucha remains committed to crafting vibrant, high-quality kombucha for the Worcester community.