Sweet Farm Frederick, MD
Like many of our suppliers, Rachel Armistead and Luke Flessner’s family business started out as a hobby. This husband and wife team were fermentation enthusiasts, who spent their honeymoon at a Sandor Katz workshop, and were giving their homemade sauerkrauts away to family and friends. They began selling at farmers markets in Maryland in 2011, and now distribute to dozens of markets, stores, and restaurants in the Mid-Atlantic region.
Sweet Farm products start with fresh organic ingredients, which are sourced locally whenever possible. They are naturally fermented and contain live active cultures, which may contribute to digestive health. This means you’ll find them in our cooler, and, unlike pasteurized sauerkrauts, you should be sure to store them in your fridge even before opening.