Our Story
Before we were selling Wild Bay Kombucha in over 900 stores across 9 states, we were three friends making kombucha out of the side of a juice shop in Baltimore.
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We rented a small room in February 2015 and started brewing Adam’s urban spin on a family recipe. We would make the kombucha during the week after work, and on weekends we would walk around with coolers filled with samples for the local cafes and shops to try. We first gained traction in Hampden, then Remington, and the next thing we knew we were getting contacted to sell in cafes and yoga studios throughout the City. People were starting to hear about our brew.
Over the next six months we continued to grow to the point that we were working until 2AM three days a week to keep up with demand. On August 10, 2015, Whole Foods decided to pick up Wild Bay Kombucha. The next day we quit our jobs.
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In February 2016 we outgrew the side of the juice shop and signed a lease to move into a new 4,000 square foot brewery, but we did not have the money to pay for the build out. We entered the Shore Hatchery Business Competition, where we would have 1 minute to pitch a panel for $30,000. We had to win, and we did.
Our 4,000 square foot brewery was massive when we moved in, but rapidly space got tighter and tighter. Within three years we jumped from 150 locations to 700 and yet again, we needed to move.
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In February 2019, we moved to a 13,000 square foot brewery in Northwest Baltimore. Our rapid growth has also allowed us to give back. As a proud supporter of the Chesapeake Bay Foundation, every bottle of Wild Bay Kombucha helps protect the Chesapeake Bay watershed and the ecosystems it supports.
Today
Your support of our local business has allowed us to go from Adam’s kitchen to the shelves of more than 700 grocery stores, cafes, yoga studios, gyms, restaurants, and bars. Thank you for your support, and remember to Drink Local, Live Wild.
- The Wild Bay Kombucha Team