Daughter Claire, who joined her mom in 2013, said: “I wanted to see my mom achieve her dream. I said, ‘Let’s see what we can do in a year.’ This has always been a passion for her. Starting Lupa’s Kitchen was never about creating a business. It was about sharing her passion with other people.”
That one year has stretched to six. The trail mixes have been in Whole Foods Market stores since 2013. The original two flavors soon were joined by two more, Maple Bliss and Tropical Paradise. But the kraut and kombucha were available only at farmers markets.
Then, two years ago, they decided to make their kombucha available commercially, and, later in January, Lupa’s Kitchen will become the first Georgia company offering kombucha in cans. It will be available in raspberry, ginger turmeric, passion fruit and hibiscus.
Trail mix was the first product produced by Lupa’s Kitchen. Each variety is a mix of germinated seeds, nuts and grains combined with fruits and spices. CONTRIBUTED BY LUPA’S KITCHEN
“We’re very excited about the canned kombucha, which we introduced at Bonnaroo this year,” Claire Irie said. “The cans are easily recyclable, easy to transport, and the kombucha still tastes great. You can take it to places you can’t take glass, like parks and music venues.”
Lupa’s Kitchen brews, sprouts and mixes inside a small commercial building in the shadow of the Doraville MARTA station.
There are just three people on the team: the Iries and Cessy Lopez. The kombucha brewing room is lined with 30- and 50-gallon stainless steel fermenters. In the back of the room is a nursery for all the scobys needed for the week’s production. (“Scoby” is an acronym for “symbiotic culture of bacteria and yeast,” and is the living host for the bacteria that turn tea and sugar into kombucha.)
“Kombucha is a living organism, and we really do find it enjoys a calm environment,” Lupa Irie said. “We tell them ‘good morning’ when we come in. We really notice a difference in the way the kombucha tastes, and how it reacts, if we’re stressed when we start a new batch.”
Claire Irie lifts a “scoby” (the mass of bacteria that turns tea and sugar into kombucha) from the top of the stainless steel fermenting tank. CONTRIBUTED BY LUPA’S KITCHEN
There’s a separate room for soaking and drying the seeds, nuts and grains that go into their trail mixes. “People don’t realize it takes 48 hours to make our Maple Bliss mix,” Claire said. “The walnuts and pecans are germinated, then dehydrated, then we add the flavors and dehydrate again. The germinating really makes a difference. If you taste the nuts after we’re done, you’ll find there’s a liveliness and crispness that wasn’t in the raw nuts.”
For each batch of sauerkraut, Lupa hand slices the 40 pounds of cabbage, using a large wooden mandolin. “I like really thin strands, and this is the way to control that,” she said.
The strands are sprinkled with salt as they go into one or more of the 5- to 20-gallon crocks the family has collected in its years of fermenting vegetables. Lupa uses a 24-inch-long kraut pounder to press the mixture in the crock until the cabbage is covered with a brine that forms from cabbage juice and salt. Then, the kraut is left to ferment, which turns the cabbage into a probiotic-rich cultured vegetable.
Each batch of Lupa’s Kitchen sauerkraut is made by hand, from the slicing to the pressing to putting it up in jars. It’s not processed, so it must be kept refrigerated. CONTRIBUTED BY LUPA’S KITCHEN
It’s a business they’ve truly built by hand, but the Iries are quick to credit many people for helping along the way, including those who allow them to maintain flexible second jobs. Lupa works as a private chef, Claire as a catering captain, and they jointly teach classes on healthy eating.
They also give special thanks to the late Richard Thomas of R. Thomas Deluxe Grill in Buckhead. “Richard was the first person in Atlanta to give us a shot,” Claire said. “He put our Morning Glory on his weekly deliveries of products to local health food stores. We would not be where we are without Richard.”
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