Food and Drinks 

CULINARY CRUISERS: KOMBUCHA

Culinary Cruisers are a group of pedal-powered peddlers which serve kegged Kombucha out of a custom-made bikes. It may not be a beer cart, but it’s the next best thing.

We spent a day with siblings Josh and Leah Danoff, two members of the CC team, to learn more about their business module, future plans and what exactly the drink, pronounced “com-boo-cha” actually is.

What is Kombucha?
Josh:
It’s a fermented tea drink. Katalyst Kombucha, based out in Greenfield, brews the tea, and then takes the Kombucha culture, called a scoby—a symbiotic colony of beneficial bacteria and yeast—and actually puts it on top of the tea. Then evaporated juice is added to get that fermentation process going. The scoby actually consumes the vast majority of sugar, so you’re left with a beverage that is really low in sugar, has about five milligrams of caffeine, and is really delicious.

Why should people drink it?
It’s good for your metabolism, digestion, immune system and liver function.  Plus it tastes great.

Why a Kombocha bike?
There’s no one else in Boston selling Kombucha on tap from a bike. That, and there’s actually not much Kombucha on tap in Boston, period. Our parents had a Natural Foods store in Amherst in the ‘60s, so we’ve always had an entrepreneurial gene. We were always talking about different food trucks, but the more we started looking into this, we saw all this cool stuff that’s getting done on bikes.

Especially now with gas prices going up, we kind of decided that doing something on a bike would be pretty cool.

What’s Culinary Cruisers business module like?
Part of our job is bringing Katalyst Kombucha’s product to the market, and the other part is getting it to distribution. At Katalyst, all of their products are fair trade, everything’s organic, and we really like how they do business. So for us, we want to partner up with other businesses that have the same kind of vision and focus on sustainability.

Will Culinary Cruisers ever extend beyond Kombucha?
We’d like to extend our business to a couple of things, but first we’re going to try paletas: gourmet fruit popsicles. The original plan was always to have popsicles in our second compartment [of the bike], but we never found the right popsicle to carry—until now.

There’s going to be some fruit-based popsicles and some milk-based popsicles, and we might do a bunch of combined Kombucha popsicles.

I think it’s a bold move, but we’re going to try to roll them out in January.

Where will your cart be stationed over the winter?
We’ll be at the Somerville Winter Market at the Armory. It starts on Nov. 26 and goes until the end of May.

Is the bike ride-able?
It’s a bike, it’s ride-able, but the steering is a little precarious. The next cart [we make] is definitely going to be smoother, especially if it’s selling popsicles—that one will be a whole lot lighter.

CATCH THE CRUISER AT:

MON AND WED: 11 AM-5PM
HARVARD SCIENCE CENTER
1 OXFORD ST
CAMBRIDGE

12PM-6PM FRI 10AM-3PM SUN
CHARLES HOTEL PLAZA
ELIOT STREET AND BENNETT STREET
CAMBRIDGE

@CULINARYCRUISER
CULINARYCRUISER.COM

@KATALYSTKOMBUCH
KATALYSTKOMBUCHA.COM

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