This place is accessible to people with reduced mobility.
Additional information
Languages of the workshop
Français English Nederlands
Practical information
The studio is not heated, and for good reason! Yannick and his team ferment the lactos at room temperature and they don't want to rush these fermentations. The temperature in the studio varies between 15 and 25 degrees throughout the year. Dress warmly!
It was in 2017 that Yannick decided to switch careers and start his own business, with a desire to share his passion for fermentation.Â
He wants to test all the possibilities that fermentation has to offer, moving beyond the popular classics such as beer, bread, or kombucha. He therefore performed various experiments with vegan charcuterie, miso, and even vinegar. A passionate convert, but also very socially engaged, he uses only local products.Â
His openness and his teaching ability allow him to transmit his passion through his own workshop, sharing all the mysteries of fermentation!
Great experience last night. I wondered before the atelier what would we do for 2h but it was ideal. Combination of learning, tasting and exploring new flavours. Thank you Yannick it was the perfect birthday gift for my friend.
Martin C
10/31/2024
Je m'attendais à un "simple" atelier de fabrication de sauce mais au final c'est une découverte assez complète du monde de la fermentation qui m'a été présenté lors de cet atelier. Yannick est un passionné et ça se ressent dans sa manière d'expliquer. Nous étions venu en groupe et tout le monde a adoré l'atelier. À faire pour toute personne curieuse de ce genre d'artisanat.