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Remedy
They could tell you that when Sarah and Emmet Condon started Remedy in their kitchen they had no idea what lay ahead. But they’d be lying. They had an inkling. They’d been making kombucha for a while. Their kids were into it. Their mates were hooked. Family members were dropping by more often for a taste.
So, they took a chance. Some might call it a massive risk. They had a young family. No jobs to fall back on. Some savings, a couple of credit cards. Entrepreneurial know-how, but no experience in the food and drinks world. What they did have were big aspirations and a simple belief. Oh and – perhaps most importantly – a tasty kombucha brew and a whole lotta guts.
They wanted to do something good. Shake things up. Make it right. They knew that healthy could also be tasty and easy. They believed they all deserve to know that too. While they’ve moved on from the kitchen bench, Remedy is still made the old-school way: in small batches, long-aged brewed for 30 days.
The result is the tastiest and healthiest kombucha going around: it contains no sugar, naturally, and is chock-full of all the right stuff: live cultures, organic acids and antioxidants.
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