a peek inside the kitchen
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After six years as a farmers market staple, Casper Fermentables opened a brick and mortar bakery and shop to sell its popular kimchi, sauerkraut and kombucha alongside sourdough and bagels.
Bakery and cafe Casper Fermentables, which opened in June, turns science into a real treat
The farmers market darling has opened a deli in Sunset Valley that impresses with Montreal-style bagels, sourdough breads, and stunning focaccia sandwiches.
Ben Hollander grew up eating and preparing a spectrum of Korean food and began his culinary education at age 13 by training under a chef. That chef – his mother – owned a popular udon restaurant in Seoul before relocating to Washington, D.C
Naomi from the Susutainable Food Center in Austin, Texas interviews Ben about the collaborative relationship between Casper Fermentables and the SFC.
Read the article about Casper Fermentables owner Ben Hollander in the latest issue of The Austin Chronicle.
“Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.” - Daniel Vaughn, Texas Monthly BBQ Editor
Talking about Casper Fermentables on Fox 7 Austin. We discuss the Korean Texas BBQ collaboration with LeRoy and Lewis and demonstrate our brisket kimbap dish.