URBAN FERMENTORY | OUR CONCEPT
About the Urban Fermentory
The Urban Fermentory idea was started in 2020 as a small fermentation lab inside Be-Here in Brussels. What began as a space to explore fermentation and circular food production has gradually evolved into a shared ecosystem where independent food makers, artisans and researchers work side by side.
Today, the Urban Fermentory brings together producers who share a common belief: that good food starts with curiosity, craftsmanship and collaboration. Fermentation is our common language, but our projects extend far beyond it. Together we produce fermented foods and drinks, bake bread, develop new products, organise workshops and open our doors every week through our Sunday brunch and public events.
One of our guiding principles is circularity. We continuously explore how fermentation can transform local and seasonal ingredients, extend shelf life and create value from by-products that would otherwise be wasted. Rather than seeing waste as an endpoint, we see it as the beginning of another fermentation.
A shared production space
Inspired by the open and collaborative spirit of makerspaces, the Urban Fermentory is built around shared infrastructure and shared knowledge. Instead of every small producer investing in their own kitchen, equipment and logistics, we believe these resources can be pooled to make artisan food production more accessible and sustainable.
Beyond sharing a space, we exchange ideas, techniques and experience. Members collaborate on products, organise joint events and help each other develop their projects, creating a living ecosystem where innovation happens naturally through everyday interaction.
Our community
Today, the Urban Fermentory is home to a diverse group of independent food projects, including Fermenthings, Les Coopains, Nuu Food, Malyce, SCOB, Shadow Reaper and FelFel. Each project maintains its own identity while contributing to a collective vision of sustainable food production, craftsmanship and community.
The Urban Fermentory continues to grow as a place where fermentation connects people, ideas and cultures. Whether you are joining one of our workshops, sharing our Sunday brunch, developing a new product or looking for a collaborative production space, you are always welcome to become part of the story.