Make
Artisan Baking
What you can make:
Sourdough, wholegrain and rye breads, baguettes, ciabatta, focaccia, bagels, pastries, enriched doughs, pizza, flatbreads, and specialty regional breads.
Equipment Available:
Spiral and planetary mixers, deck and convection ovens, dough sheeters, proofing cabinets, retarders, grain mills, and stainless workstations.
Booking:
Reserve workstations by the hour, ovens per bake, mixers by the session, and grain milling per kilogram. Eligible bookings can be paid with Culture Credits™.
Cultured Dairy Studio
What you can produce:
Kimchi, sauerkraut, fermented vegetables, kombucha, kefir, koji, miso, gochujang, doenjang, vinegars, fermented chilli sauces, cultured condiments and other traditional ferments.
Facilities:
Temperature-controlled fermentation rooms, specialist vessels, pH measurement equipment, precision scales, refrigeration, dehydrators, incubators and stainless preparation areas.
Booking:
Book fermentation chamber space per shelf/day and cold storage per container/week, using Culture Credits™ where eligible.
Fermentation Lab
What you can produce:
Kimchi, sauerkraut, fermented vegetables, kombucha, kefir, koji, miso, gochujang, doenjang, vinegars, fermented chilli sauces, cultured condiments, and other traditional ferments. (Aka delicious, controlled decomposition.)
Facilities:
Temperature-controlled fermentation rooms, specialist vessels, pH measurement equipment, precision scales, refrigeration, dehydrators, incubators, and stainless preparation areas.
Booking:
Book fermentation chamber space per shelf/day and cold storage per container/week, using Culture Credits™ where eligible.
Equipment & Facilities
Professional facilities, shared
Experience a space that combines professional food laboratory standards with the comfort of a members' club.
Facility Areas:
Welcome Clubhouse, Baking Studio, Fermentation Laboratory, Cultured Dairy Area, Temperature-controlled Fermentation Room, Member Cold Room, Culture Library, Pantry, Classroom, and Community Table.
Culture Library
The Culture Library is our signature feature, a living repository of microbial life and traditional knowledge.
Available Cultures:
Sourdough starters,
kefir grains, kombucha SCOBYs, koji, yoghurt cultures, vinegar mothers and
traditional regional cultures.
How It Works:
Access approved cultures,
learn propagation and maintenance techniques from our experts, and contribute
your own successful cultures to the library.
