ABOUT

FOLEY’S FrothinG Fermentations

Since 2011

Founder Margot first discovered the world of fermented vegetables through a love of food, flavour, and cooking and then a curiosity about how food can nourish the body as much as it delights the palate.

What began as an interest quickly turned into fascination. She was hooked on the bold, complex flavours of fermented foods and the quiet magic of wild fermentation  the joy of letting nature do its thing, transforming simple ingredients into something alive, unpredictable, and deeply delicious.

As her passion grew, what started as a kitchen hobby evolved into a business, supplying handcrafted krauts and gut shots to local farmers’ markets and independent stores.

Today, Foley’s Frothing Fermentations works closely with local organic and regenerative farmers, sourcing seasonal ingredients and fermenting them slowly and naturally. Each batch is made to celebrate flavour first with the added benefit of powerful, naturally occurring probiotics creating food that’s as good for your gut as it is for your plate.