Eric Childs, Founder and CEO
A product of an international childhood Eric founded KBBK under the stairs of his (and roommates) apartment in South Williamsburg. With no local option but fueled by on shelves ‘buch, Eric brought both delicious and potent non-alcoholic kombucha to market. What started as 16oz bottles has fermented in to a complete home brew supplies line and keg program. Wanting to create a high quality of life while striving to make a difference, KBBK is constantly guided by the idea of bringing the highest quality products to market in the most sustainable way. An avid longboarder, juggler, and aquarium/terrarium keeper, Eric is also known as Kombuchman or ‘Buchman for short.
Jessica Childs, Co-Founder
a published molecular biologist and die-hard foodie. Holding a Bachelor of Science from Bard College and a Chefs Training Certificate from the Natural Gourmet Institute in NYC, it’s not surprising she would dedicate herself to where these two passions intersect : fermented foods! Jessica’s fearless kombucha adventures have opened the doors to a whole new way of looking at kombucha. From cooking with it in the kitchen to beauty treatments in bathroom and everywhere in between, Jessica is showing the world that kombucha’s not just for drinking, but for THRIVING!
William Stewart, Kegmaster & Operations Manager
William loves all things fermented, from 'buch to craft beer. When not working at Eataly's La Birreria, or in the Buch Lab, you can find me somewhere in the Atlantic Ocean off the coast of NY.
SCOBY Farmer - Chris Strait
A longtime kombucha enthusiast and flavor manipulator. Uprooted from Kansas to pursue music in Brooklyn, he joined KBBK as a SCOBY farmer and has since grown into many different roles. Chris's favorite teas include yerba maté, Golden Monkey, and medium-oxidized oolongs. Favorite 'buch: all varieties of Jun, Jasmine Green, Spruce Lee, and maté-white.
William Donnelly, Home Brew Sales and Office Manager
A New York food business entrepreneur and a professional chef. He is enthusiastic about self expression, adventure, and fermentation.