Looking for fermentation teachers? You’ve come to the right place! Our list covers experts on two continents: Quebec, France, Belgium, English Canada, and the United States. If you want to get started in homemade fermentation but prefer to be accompanied, this page is for you!
From the outset, our mission has been to make homemade fermentation accessible to everyone. You already have access to a host of free guides, articles, and recipes on our website and YouTube channel. But if you’re looking for more personalized guidance, there are some amazing fermentation experts we’re happy to introduce you to.
Find a Fermentation Teacher in Your Area
Check out the list of fermentation teachers and trainers we’ve compiled, offering a variety of training courses and fermentation workshops. To find out more about fermentation courses available, contact them directly using the contact details provided.
Dive into the world of kombucha, kefir, lacto-fermentation, and more with fun workshops guided by passionate experts.
Get Started!
Please note: While we have compiled this list with care, we are not affiliated with these teachers and therefore cannot guarantee the quality of their courses. It is out of respect for their expertise that we list them here, but the responsibility for checking their credentials lies with the participants.
Find teachers in:
Note: For ease of reading, we use these icons:
🥕 = Lacto-fermentations
🍾 = Kombucha
🍓 = Kéfir
🫘 = Tempeh, miso…
🍞 = Bread
🥛 = Cheese and dairy products
🏠 = On-site
🖥️ = Online
Fermentation Teachers in Quebec
Cédric Rivière ▪ Quebec City ▪ 🥕🍞 ▪ 🏠🖥️
A big fermentation fan for many years, Cédric likes to help people rediscover this ancient process for more sustainable and tasty cooking. His favourites? Vinegars, cheongs, and wild lemonades of all kinds.
Christophe Dubois ▪ Quebec ▪ 🥕🍾 ▪ 🏠🖥️
Christophe, a social worker, and passionate cook, takes an instinctive and sensitive approach to fermentation. As a cooking instructor, he finds joy in learning from the fermentation process and remains constantly amazed by the wisdom of the microorganisms that share our space.
Cynthia Jolicoeur ▪ World ▪ 🥕🍞 ▪ 🏠🖥️
Cynthia is a holistic therapist with a passion for healthy eating. She aims to share her techniques, as well as give you a taste of different foods. If you’re looking for a fermentation trainer who offers a lively, well-balancing fermentation workshop, you’ve come to the right place!
David Lavergne ▪ Quebec ▪ 🥕🍾🍓🫘🥛 ▪ 🏠
Manager of Fervent Ferment, David specializes in the art of fermentation. With the support of his fully equipped rental kitchen, he is determined to promote the benefits of fermentation whatever the cost.
Florence Say ▪ Montreal ▪ 🥕🍾🍓🍞 ▪ 🏠🖥️
A teacher for 12 years, Florence leads various workshops on lacto-fermentation, canning, and more in schools, libraries, seniors’ residences, etc.
Gabrielle Samson ▪ Laurentides ▪ 🥕🍞 ▪ 🖥️
Gabrielle Samson is a health food enthusiast and former manager of Kirlian Café in Val-David. Strongly influenced by her naturopathic mother and inspired by the research of Dr. Gabriel Cousens, she promotes the importance of a mostly raw and organic diet to maintain a healthy body. Today, she devotes her time to teaching and passing on her vast knowledge of nutrition and its impact on well-being.
Hélène Grenier ▪ Baie-Comeau ▪ 🥕🍾 ▪ 🏠
Hélène, a kombucha and lacto-fermentation trainer, guides her students to become the teachers of their own fermentation experience. Her teaching approach allows everyone to learn from personal experience and gain a deep understanding of the fermentation process.
Jacynthe Jetté ▪ Montreal ▪ 🥕🍾🍞 ▪ 🏠🖥️
Although a relative newcomer to the world of fermentations, Jacynthe is enthusiastic about creating her kombucha, gluten-free bread, and lacto-fermentations. She wants to prove that fermenting is simple and fun!
Julie Desjardins ▪ Montreal ▪ 🥕🍾🍓 ▪ 🏠
Julie, a master environmentalist and multidisciplinary designer, invites you to explore the fascinating world of fermentation and reconnect with your senses and instincts. With an approach that’s both fun and instructive, she gives you the opportunity to develop your creativity and helps you adopt environmentally-friendly practices. Join her on IG @minivivants to follow her adventures!
Marie-Elaine Thibault ▪ Vaudreuil-Soulanges ▪ 🥕🍾 ▪ 🏠
Introduced to lacto-fermentation thanks to a training course with Jean-Luc Henry, Marie-Elaine has been preserving her garden vegetables in the form of lacto-fermentations for 5 years. Since then, she has been sharing her knowledge by offering training to introduce others to this preservation method.
Marie-Claude Godin ▪ Lanaudière ▪ 🥕🍞 ▪ 🏠
It was thanks to a long period of travelling that Marie-Claude fell into fermentations. An epicurean by nature and chef for many years, she passionately passes on her knowledge of fermentations.
Mathieu Dionne ▪ Quebec City ▪ 🥕 ▪ 🏠
Owner of Racine et Cie, Mathieu has been working full-time with fermented vegetables for 3 years now. He offers fermentation courses from Rimouski to the west end of Montreal.
Nancy Meigs ▪ St-Valère ▪ 🥕🥛 ▪ 🏠🖥️
Nancy is a trained cheesemaker and teaches cheese courses. She is also a specialist in lacto-fermentation, a discipline she has been teaching for 23 years. Her courses focus on the bare essentials, with no complicated or unnecessary accessories.
Natalie Langlois ▪ Laurentides ▪ 🥕🍾 ▪ 🏠🖥️
Passionate about healthy eating, Natalie places great importance on lacto-fermentations in her life. She loves sharing her knowledge and helping every curious person discover the world of lacto-fermentation.
Fermentation Teachers in France
Biliana A. ▪ Paris ▪ 🥕🍓 ▪ 🏠
Biliana, a doctor in microbiology, specializes in the study of bad bacteria, but also the good ones! Using her scientific expertise, she shares her know-how on fermentations, focusing on local, eco-responsible, and digestion-friendly products.
Caroline ▪ Lyon ▪ 🍞 ▪ 🏠
In 2020, Caroline reinvented herself as a passionate baker, making a point of using quality ingredients and favouring traditional methods. Committed to preserving agricultural heritage and supporting the local economy, she offers workshops where ordinary bread is transformed into a tasty and nutritious creation, kneaded with love and expertise.
Charles ▪ Lille ▪ 🍾 ▪ 🏠
After a career in marketing and training in kombucha brewing in Montreal, Charles founded his own kombucha microbrewery in Phalempin, near Lille. Now based in Wambrechies, he shares his passion and know-how by running kombucha workshops.
Esther and Ghita ▪ Nantes ▪ 🥕🍾 ▪ 🏠
Esther, a former biotechnology engineer, and Ghita, an ex-lawyer, are united by a shared passion for fermentation. Founders of Limoune, they campaign for sustainable agriculture and innovative food. They aspire to share their love of fermentation and promote an alternative lifestyle, bringing vitality to every plate.
Hugo C. ▪ Paris ▪ 🫘 ▪ 🏠
Hugo, a qualified chef for over 15 years, has perfected his culinary art with top French chefs and explored the gastronomies of the world, via Australia and Japan. His international experiences, enriched by a notable internship at the Noma Fermentation Lab, have shaped his deep understanding and creativity when it comes to fermentation. He offers training courses on tempeh and miso.
Isabelle A. ▪ Paris ▪ 🥕 ▪ 🏠
The daughter of a farmer, Isabelle has a strong bond with nature and has therefore specialized in plant biology and biotechnology. A specialist with a passion for lacto-fermentations, she shares with you their benefits, as well as living foods in general.
Jemel Ghroum ▪ France ▪ 🥕🍾🍓🫘🍞🥛 ▪ 🏠
Jemel is part of a collective of enthusiasts dedicated to promoting and democratizing fermentation knowledge. Cooks for the most part, they see sharing as an integral part of their identity. The collective is open to proposals for workshops, conferences, and round tables.
La Fermenterie de Paris ▪ Paris ▪ 🥕🍾 ▪ 🏠
La Fermenterie de Paris, founded by Pierre, an experienced food engineer, specializes in the artisanal production of local and organic fermented vegetables. Pierre is dedicated to artisanal food production, working from a shared laboratory in Seine-et-Marne. He offers training courses in kombucha and lacto-fermentation in the Paris region.
La Fermentation de Philou ▪ Marseille ▪ 🥕🍾🍓🫘 ▪ 🏠
Based in Marseille, Philippe teaches a wide range of fermentation techniques: kefir, kombucha, tempeh, lacto-fermented vegetables… this teacher has more than one ferment in his bag! He also specializes in plant-based cooking.
Lucie ▪ Nantes ▪ 🍾🍓 ▪ 🏠
Raised in Vendée surrounded by nature, Lucie has been involved in the zero-waste movement since 2014, continually exploring the areas of sustainable food and eco-friendly beauty. Since 2019, she has been working to popularize her eco-friendly values through kombucha and kefir workshops and conferences, while prioritizing the use of natural processes and products.
Lucie Moley ▪ Sud-Ouest ▪ 🥕🍾🍓🫘🍞🥛 ▪ 🏠🖥️
Lucie, a former head chef at her own organic restaurant, has changed direction to allow herself greater professional flexibility. She is currently writing a book on low-tech cooking and runs workshops on fermentation, living cooking, and low-tech culinary techniques.
Lucille ▪ Bordeaux ▪ 🍾 ▪ 🏠
Originally from the mountains and passionate about adventure, Lucille values healthy nutrition. After a trip to Australia, she became a tea brewer following a family recipe. Today, she and Lore run kombucha training courses, putting their dynamism to good use in promoting respect for the environment and changing consumer habits.
Marie-Claire Frédéric ▪ Paris ▪ 🥕🍾🍓🥛 ▪ 🏠🖥️
Marie-Claire Frédéric is a culinary journalist renowned in the world of fermentations, and the author of the famous blog Ni Cru Ni Cuit! Through her various workshops, she reassures and explains to her students everything they need to know about the ferment in question.
Fermentation Teachers in Belgium
Alice Crosby ▪ Brussels ▪ 🍞 ▪ 🏠
Alice is a passionate baker trained in traditional methods, with a deep understanding of sourdough fermentation. She turned away from a corporate career to refocus on creating healthy, tasty, and environmentally friendly breads. Today, she enthusiastically shares her knowledge and expertise with amateurs and professionals alike.
Anne Spataro ▪ Liberchies ▪ 🥕🍾🍓🫘🍞🥛 ▪ 🏠
Anne, a biologist with a passion for healthy eating, is dedicated to sharing food methods that are beneficial for people and the planet, with a particular focus on lacto-fermentation. A fan of quick and easy preparations, she offers practical tips for incorporating diverse and nutritious fermented foods into a busy daily life, contributing to optimal health and well-being.
Céline Lecomte ▪ Heemskerk (NL) ▪ 🥕🍾🍞🥛 ▪ 🏠
Demystify fermentation! Céline invites you to her unique fermentation workshops combining theory, practice, and tasting. Join her in the Netherlands to master the ancestral art of fermentation. Become an expert by incorporating fermented vegetables into every meal.
Didier Demorcy ▪ Martué ▪ 🥕 ▪ 🏠
Didier dived into the world of farming around twenty years ago, initiating numerous market gardening, livestock, and arboriculture projects. Passionate about cultivated biodiversity, he has been involved with the Li Mestère association, initiating cereal selection programmes, and experimenting with various sourdough bread-making techniques for over twenty years.
Emilie and Pierre ▪ Brussels ▪ 🥕🥛 ▪ 🏠
Pierre and Emilie, a couple united by a passion for cooking and fermentation, specialize in exploring flavours and sharing culinary know-how, particularly from Central Europe. Through their initiative, Itinéraire Bis Gourmand, they promote healthy, tasty, convivial food, teaching the art of fermentation and constantly exploring new techniques and products.
Florence ▪ Saint-Gilles ▪ 🥕 ▪ 🏠
Florence is the manager of the sustainable grocery shop Zotte Pot, in Uccle. The grocery shop focuses mainly on bulk sales of local, ethical, and ecological products. From time to time, she offers training courses in lacto-fermentation.
Jean-Claude Claes ▪ Beauraing ▪ 🥕🍞 ▪ 🏠
Jean-Claude is the manager of an association dedicated to sharing culinary knowledge. He focuses on simplified, eco-friendly eating while promoting the preservation of vegetables and fruit with a minimum of energy. You can visit his website by clicking here.
Marie Senterre ▪ Wallonie ▪ 🥕🍾🍓🍞 ▪ 🏠🖥️
Marie is passionate about living and tasty food. A biologist by trade, she created the Fermentation Academy to enable everyone to dare ferment. Marie offers a variety of workshops and training courses on kefir, lacto-fermentation, kombucha, and other ferments.
Mary and Adrien ▪ Lasne ▪ 🍓 ▪ 🏠
Mary and Adrien, former winemakers in Bordeaux, are now passionate brewers, specializing in creating organic, no added sugar water kefir. After launching their first kefir recipe, they have continually explored and developed new flavours, offering healthy and tasty alternatives to traditional beverages. The duo, fervent advocates of knowledge-sharing and conviviality, enthusiastically welcome fermentation enthusiasts to their kefir workshop for moments of learning and tasting in verdant surroundings.
Yannick ▪ Brussels ▪ 🥕🍾🍞 ▪ 🏠
Yannick, the founder of Fermenthings, is a fermentation enthusiast who launched his business in 2017 to explore and share the diverse possibilities that this culinary technique offers. With a strong commitment to using local products and an open educational approach, he now shares his passion and knowledge of the subject through his fermentation workshops.
Fermentation Teachers in Canada (Anglophone)
Brad Hendrickson ▪ Vancouver, BC ▪ 🥕🍾 ▪ 🏠
Brad Hendrickson is a chef associated with the Food Stash Foundation. The foundation aims to prevent food waste while ensuring respectful access to food for a thriving planet and healthy community. With this in mind, Food Stash offers training courses to raise awareness on how to reduce waste, particularly through lacto-fermentation and the production of kombucha.
Canadian School of Natural Nutrition (CSNN) ▪ Edmonton, AB ▪ 🥕🍾 ▪ 🖥️
CSNN occasionally offers courses on lacto-fermentation and kombucha, to raise awareness of the importance of probiotic foods in our diet. You will learn how to prepare and incorporate foods and beverages rich in probiotics and enzymes into your diet.
Island Eko Pantry ▪ Victoria, BC ▪ 🥕🫘 ▪ 🏠
Island Eko Pantry, founded in 2021 by two school friends, Jungyeon and Misako, is a business focusing on traditional Asian cooking and fermentation. Jungyeon and Misako offer healthy, tasty ferments that are bound to become local favourites. They also run fermentation workshops and collaborate with other local food businesses, while focusing on environmentally and ethically sustainable practices.
Meghan Telpner ▪ Toronto, ON ▪ 🥕🍾 ▪ 🖥️
Meghan Telpner, a Toronto-based nutritionist, is the bestselling author of “UnDiet” and “The UnDiet Cookbook”. Founder of the Academy of Culinary Nutrition, she is recognized as one of Canada’s top 100 female entrepreneurs and has been featured in Forbes. She offers training in the fundamentals of fermentation.
Rachel Thoo ▪ Nord de l’Ontario ▪ 🥕🍾 ▪ 🏠🖥️
Originally from Malaysia and raised in Toronto, Rachel Thoo went from graphic design to cooking, becoming a culinary consultant, and catering chef. Today, settled on her 100 acres in northern Ontario, she runs fermentation, gardening, and cooking workshops, seeking to preserve and pass on the wisdom of our ancestors.
Shiori Kajiwara ▪ Toronto, ON ▪ 🫘 ▪ 🏠🖥️
Shiori Kajiwara, a resident of Toronto for over 10 years, is the founder of Koji Flower. An acupuncturist and certified koji specialist, Shiori offers workshops on vegetarian cooking and koji, integrating Japanese philosophy to pass on these essential skills to the next generation. She also offers miso training courses.
Fermentation Teachers in the United States
Acorn Creek Farmstead ▪ Waynesboro, TN ▪ 🥕🍾🍞 ▪ 🏠
Acorn Creek Farmstead, run by Justin and Ann Scott, is not only a farm but also a learning centre dedicated to sustainable living. The Scott family is committed to teaching people how to centre their lives around healthy eating, with a particular focus on preserving crops for annual consumption. They are dedicated to helping individuals gain the confidence and skills to achieve food freedom.
Community Cultures ▪ Pittsburgh, PA ▪ 🥕🍾🍓🫘 ▪ 🏠🖥️
Trevor Ring is the founder of Community Cultures. Based in the Pittsburgh area, the fermentation school offers a variety of educational workshops, both virtual and in-person. Their mission is to make fermentation education accessible to all through affordable classes and simple techniques while fostering community and building resilience in the food system.
Contraband Ferments ▪ NYC & Atlanta ▪ 🥕🍾🫘🥛 ▪ 🏠🖥️
Contraband Ferments, founded by Cheryl Paswater in 2012, grew accidentally out of a passion for fermentation, and particularly kombucha. The company now focuses on fermentation education, offering community and corporate kombucha workshops, and participating in fermentation festivals. Their main aim is to help people grow microbes through food and feel confident doing it!
Fermenters Club ▪ San Diego, CA ▪ 🥕🍾🫘🍞 ▪ 🏠🖥️
The Fermenters Club, founded by Austin Durant, aims to teach how to make fermented foods and create connected communities through the art of fermentation. Austin, who has been passionate about fermentation for over a decade, has organized fermentation festivals and taught in numerous hands-on fermentation classes, sharing his knowledge of various fermented food traditions. In collaboration with renowned researchers, he is committed to spreading the importance of fermentation and its benefits for gut health through courses, recipes, and educational events.
Kombucha Hunter ▪ Santa Clarita, CA ▪ 🍾 ▪ 🏠🖥️
Kombucha Hunter offers kombucha training suitable for all levels, from beginners to experienced brewers. Whether virtual or in person, they guide participants through the entire brewing process, from initial fermentation to flavouring techniques. In-person kombucha classes are offered exclusively in the Los Angeles County area.
Pascal Baudar ▪ Los Angeles, CA ▪ 🥕 ▪ 🏠🖥️
Pascal Baudar is a recognized master of fermentation in North America, with a unique specialty in the use of local yeast and bacteria. Describing himself as a “culinary alchemist”, he offers courses on traditional food preservation and wild cooking through his company, Urban Outdoor Skills.
Preserved Goods ▪ Oakland, CA ▪ 🥕🍾🫘🍞 ▪ 🏠🖥️
Elizabeth Vecchiarelli is the founder and owner of Preserved Goods. Her mission? To nourish and enrich her community with traditionally preserved foods and flavours, as well as to share the nostalgia of these ancient traditions and enjoy their health benefits. She offers numerous fermentation workshops and fermentation training courses.
Sandor Katz ▪ États-Unis ▪ 🥕🍾🍓🫘🍞🥛 ▪ 🏠
Sandor Ellix Katz has been fermenting everything he can get his hands on since 1993. He initiated a genuine culinary revolution in the United States and around the world – and has been awarded the prestigious James Beard Award (American culinary Oscar). He occasionally offers fermentation classes and training at various events in the US.
The Fermentation School ▪ World ▪ 🥕🍾🍓🫘🍞 ▪ 🖥️
The Fermentation School, co-founded by Kirsten K. Shockey, is an online educational platform run by women, which offers online fermentation courses. It values independent female creators, promotes learning about fermentation, and builds a community around this culture. The fermentation school, through its unique profit-sharing model and global community, supports and prioritizes female teachers and creators in the field, while focusing on the social impact and resilience of food systems. The school also offers courses in Spanish.
Are You a Fermentation Teacher or trainer?
Are you a teacher or trainer specialized in fermentation? We’d love to hear from you and support you in your mission!
If you would like to appear on our list of teachers or update your registration, please fill in this form!
If you’d like to buy products for one of your training courses, write to us at [email protected] to obtain a special “teachers” discount.
