Edible Alchemy book classes

THE STORY BEHIND EDIBLE ALCHEMY When we, Alexis and Natalie, founded Edible Alchemy in Canada in 2012 we could not know the ensuing success story of microbes and the human microbiome. The vast majority of people considered deliberately creating living food – using bacteria, yeast, or, heaven forbid!, spores – just as mad as the original alchemists’ endeavour of trying to make gold from dirt. ON BECOMING ALCHEMISTS Why then did we see ourselves as alchemists in the first place? Short answer: transformation. Transformation through fermentation! We were and are alchemists in the sense that we turn simple, inexpensive ingredients into valuable, probiotic, complexly tasting ferments.