MY STORY
My love for food and drink began with my grandmother. She spent her entire day in the kitchen. As a child, we would watch at eye level as she prepared desserts, marrow bones, soup, duck, desserts... while warm, sweet aromas quietly embedded themselves in your memory.
Later, I began travelling extensively, especially throughout Asia. Before planning a major trip, I would always look at the food first: whether there were culinary traditions, respect for ingredients, and a culture of fermentation. In Borneo, Thailand, Malaysia, Iran, India, everywhere I went, I tasted fermented drinks. Especially kombucha. Always alive. Always different.
And that passion only grew.
FROM EXPERIMENT TO CRAFT
Several years ago, I started experimenting myself with scoby's and flavours. Around the summer of 2025, everything came together and I began producing kombucha at the level I had always been searching for. From that moment on, it outgrew the kitchen. Family asked for bottles. Friends asked for bottles. My living room resembled a glass greenhouse, my kitchen a floor of sugar.
Kombucha cannot be forced.
Temperature, space, humidity, sealability and above all fermentation and secondary fermentation are essential. It is delicate work. Many things can go wrong, but something exceptional can also emerge.
Less Is More!
I experimented with cacao, chili, peach, saffron, sometimes ten ingredients in a single batch. Until I realised that true depth does not come from abundance. One kombucha. A few ingredients. One super-ingredient. That simplicity demands precision: a carefully designed fermentation, the right balance of sugar and acidity, allowing multiple flavour layers to unfold.
I want to know what I’m tasting. I want to preserve naturalness. A pure colour. A deep, honest acidity. My kombucha matures in the bottle. Given time, it improves like a good wine.
MADE TO BE SHARED
This is not a casual drink for a dull moment. This is meant to be shared. To be served with food. To be enjoyed consciously. The bottle is therefore a deliberate choice. Solid. Quiet. Confident. Among cans, PET bottles, pharmaceutical glass and mass-market brands, I want to make a clear distinction: a bottle that belongs at the table without apology. Find my way in that kombucha "jungle".
I have worked in restaurants with chefs I called "kings of the terroir", people with deep respect for product, origin and process. That same respect lives in every bottle.
The Panther
Tøinne works for the panther, not the other way around. The panther is not used. A panther is Rare, Proud, Mysterious, Protected. You do not spot a panther every day. And you do not drink this kombucha thoughtlessly.
