It started as art.
It became a living culture.
The first scobybaby wasn't a drink. It was a sculpture.
Made from a living scoby, it was part artwork, part experiment. A way of exploring what happens when a material is alive, growing and constantly changing.
As the project travelled from city to city and exhibition to exhibition, something unexpected happened. People became less interested in the artwork itself and more interested in what the scoby could become.
They wanted to taste it.
What started as a living sculpture gradually evolved into kombucha.
Not as a departure from the original idea, but as its natural continuation. A living culture that could be experienced, shared and enjoyed.
Alive. Artsy. Curious. Crafted.
Then it travelled the world.
The journey continued through different countries, cultures and tables.
Along the way came new flavours, ingredients and rituals of gathering.
Each place left its mark, shaping how we think about fermentation, hospitality and craft.
Today, scobybaby exists between art, fermentation and gastronomy.
We create kombucha and many more fermented drinks inspired by the people, places and cultures encountered along the way.
Now in France, we've found a natural home in a culture that celebrates craftsmanship, gastronomy and the pleasure of gathering around a table.
Who are the scobybabies
Salomon is an art curator and chef from the United States with Mexican and Cuban roots. Drawn to the cultures, flavours and people he encountered along the way, he started scobybaby as an experiment in living art.
Today, he is the artist, mad scientist and visionary behind every scobyrecipe.
Salomon Anaya
Laura is a strategist, creator and foodie. Drawn to new cultures, flavours and ideas, she has spent years travelling, collaborating with artists and exploring different ways of living. When she met Salomon in Paris, it just clicked. Together, they set out to grow Scobybaby in France and beyond.
Laura De Luca
Thirsty for More?
Drop us a line, and let’s mix up something awesome together!