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2023 Preview
🍱 EXPLORATION BRUNCH🍱
A monthly journey through our ferment lab in the form of a discovery buffet made out of all our and our partners experimentations.
14-15 Januari | 4-5 Februari | 4-5 March | 1-2 April | 6-7 May | 3-4 June
A monthly journey through our ferment lab in the form of a discovery buffet made out of all our and our partners experimentations.
14-15 Januari | 4-5 Februari | 4-5 March | 1-2 April | 6-7 May | 3-4 June
WORKSHOP UPDATE
We are back from a long break and we are there to teach you everything you ever wanted to know about fermentation. Next to our 4 classic workshops, we are adding a course dedicated to the wonders of Koji, and one explaining our ongoing research around zero waste fermentation!
On the wecandoo platform:
KOMBUCHA – 30 Nov | 25 Jan | 19 Apr
KIMCHI – 14 Dec | 8 Mar | 31 May
SOURDOUGH BREAD (by Les Coopains de la Boulangerie) – SOLD OUT
HOT SAUCE – 23 Nov | 8 Feb | 3 May
KIMCHI – 14 Dec | 8 Mar | 31 May
SOURDOUGH BREAD (by Les Coopains de la Boulangerie) – SOLD OUT
HOT SAUCE – 23 Nov | 8 Feb | 3 May
🔥OTHER ACTIVITIES🔥
Let it Slow – Sustainable Christmas Market – 17-18 December
Carnivale Brettanomyses – 15-18 June
Rotzooi Festival – 25 June
Carnivale Brettanomyses – 15-18 June
Rotzooi Festival – 25 June
Summer Workshops at Courjette – Program coming soon
Circular Field Dinner – 1 Juli (More info soon)
Circular Field Dinner – 1 Juli (More info soon)
FERMENT LAB
