Our story
A small kitchen, and a little time.
Au passage is a slow kitchen rooted in fermentation, gut wellness and everyday rituals. This is how it started, and where it's quietly heading.
Au Passage began with a taste of home.
I grew up in Poland, where fermentation was simply part of everyday life. Every autumn, families would prepare sauerkraut, vegetables, and other fermented foods to preserve the harvest and enjoy their natural goodness throughout the long winter. It wasn't a trend, it was tradition.
That tradition also carried deep health benefits. Nature has its own way of preserving and nourishing, and I've always been inspired by its quiet power. Over time, my curiosity grew into a passion, and I began learning more about fermentation and sharing it with others. When I moved to Malaysia and couldn't find the probiotic goodies I loved, I decided to make them myself.
That's how Au Passage was born, because the best things are meant to be shared.
What we hold close
Six quiet values
Craft
Every jar is touched by hand. We measure, taste, adjust.
Patience
Time is an ingredient. We let cultures lead, not the clock.
Flavour
Probiotic, yes, but never at the expense of what's delicious.
Health
Real fermentation, real food. Kind to the gut, every time.
Community
Markets, kitchens, tables. We grow with the people around us.
Sustainability
Local sourcing, no pesticides, returnable jars, small footprints.
The people
Two hands, a few jars, and a long table.
Au passage is small on purpose. We're a tiny team that still does everything, from sourcing and fermenting to labelling and delivering, because that's what keeps the food honest. We work with farmers and growers we know by name, and we love hosting people in our kitchen.
If you've ever lifted the cloth off a bubbling crock and smiled at the smell, you already speak our language.
Come say hello
Stories are better shared at a table.
Find us at the next market, join a workshop, or simply send a note. We love meeting the people who eat what we make.