Edible Alchemy CoLaboratory

When we, Alexis and Natalie, founded Edible Alchemy in Canada in 2012 we could not know the ensuing success story of microbes and the human microbiome. We were still in the era of hand sanitizer, plentiful use of antibiotics and general bacterial eww. The vast majority of people considered deliberately creating living food – using bacteria, yeast, or, heaven forbid!, spores – just as mad as the original alchemists’ endeavour of trying to make gold from dirt. Why then did we see ourselves as alchemists in the first place? Short answer: transformation. Transformation through fermentation! We were and are alchemists in the sense that we turn simple, inexpensive ingredients into valuable, probiotic, complexly tasting ferments. And unlike the alchemists of old, we succeed (almost) every time! We create natural umami, the gold of high cuisine.