Producer

Colin and Kristin Franger started Blue Bus Cultured Foods in May of 2014. After years of experimenting with fermentation in their home kitchen (beer, mead, yogurt, krauts and other veggie ferments, kombucha, ginger soda, sourdough, etc), they decided to make the leap and start their own business. After about a year of perfecting recipes and finding a certified kitchen, the business was launched. The two built Blue Bus one step at a time, keeping their goals and non-negotiables top of mind: to create inspirational products that brought health and well-being to their community, with people and planet over deep profits.

The name? There was once a 1973 blue VW bus. It was Colin and Kristin's fun-mobile, and still brings back memories of camping, cooking on an old Coleman stove, traveling to stunning locations and taking in all of life. Although Colin and Kristin are more settled these days (with a business and their two beautiful young children), the bus lives on. It still reminds them, even amidst busy lives, to slow down and enjoy the simple things: family, friends and of course, good food.

Blue Bus makes kombucha and various types of veggie ferments. Blue Bus stands firm on sourcing locally, using only organic ingredients, keeping their products as close to home as possible and making the best fermented foods they can. A HUGE shoutout to our local, organic farmers: Siri and Son Farms, Flying Coyote Farm, Gathering Together Farm, Tumbleweed Farm and Saur Farming.

We’ve cleverly crafted a line of crunchy, fresh and vibrant sauerkrauts. Featuring farm-fresh produce and beautifully balanced flavor profiles, these probiotic-packed gems will awaken your body and mind.

We do krauts and veggie ferments with culinary flair, handmade, lively, nutrient-rich and personality-forward.