Making kombucha is a logistical masterpiece. At least for the Health-Ade team, who are currently producing about 80,000 cases a week out of their newest brewery location. That space is 50k square feet, but talk to the team and they’ll admit they’re already running out of space and looking to build their next brewery.

For a company that began in a kitchen, with the three founders using glass bottles purchased from Bed, Bath & Beyond, it’s not a bad problem to have.

“I had a steady job, where I was moving up and getting awards, to start a kombucha company in the farmer’s market,” co-founder and CEO Daina Trout shares.

For about four months over the summer of 2012 the co-founders tried working the farmer's market circuit on nights and weekends while keeping on with their day jobs. “I was completely driving myself into a brick wall," Trout says. "I was starting to lose my mind."

To read the full article, visit http://www.createcultivate.com/blog/2018/5/3/this-kombucha-company-cant-stop-expanding

Today's blog is written by our very own Daina Trout, MS, MPH

Daina is not just our Co-Founder, she is also a nutritionist that has spent her adult life dedicated to finding and sharing health and wellness through food. With 2 masters' degrees in nutritional biochemistry and public health, Daina has called upon her education often while leading the way at Health-Ade - from how we make every batch of kombucha, to how we talk about gut health to consumers, to even how healthy our employee workplace is! She even writes a few blogs here and there. Happy reading! :)