The KRO Fermentery
Backstage in our Vršovice bistro, where the bakery used to live, we now create the products that give our dishes their unmistakable flavour and edge. Bread miso and other umami-packed sauces like shoyu, tamari, and garum, aka the secret weapons of Michelin-starred kitchens worldwide; 300 kg of kimchi weekly; our own spice blends; kombucha and dozens of other ferments–all are born here from scratch, dedicated to zero-waste circularity. (Peek under the lid of our ferments in this video.)
