Twelve Points fermentation bar announces grand opening date

Local News

TERRE HAUTE, Ind. (WTWO/WAWV) — Ferm Fresh, a fermentation bar coming soon to the Twelve Points neighborhood, has announced a grand opening date.

The business, which will serve fermented foods and drinks in a renovated tap bar, is set to open on June 27, co-owners Megan and Anthony Gossett said. The couple has been doing construction on the North 13th Street location since they signed the lease in March, mostly working on their own.

“It’s exciting because we are challenging ourselves everyday to try things that we’ve never done before,” Megan said. “Especially our bartop was a unique project that we’re really excited to share.”

The bar, which Anthony said will be the first of its kind in Terre Haute, will serve kombucha on tap as well as kraut, kimchi and other fermented foods. The co-owners said despite doing 90 to 95% of the construction work themselves, their business would not be possible without the support they have received from the community.

“It’s really gratifying to reflect on it at the end of the day and say we did that,” Anthony said. “We have received so much support from our loyal customers and the neighborhood community. They have really helped make this happen.”

After securing their space in the Parq Building, Anthony and Megan said their first priority was constructing a new kitchen. Since finishing up the cooking and fermentation area, the two have begun transforming the bar area and building a unique atmosphere.

“We got the kitchen built in 18 days and we’re very proud of that,” Anthony said. “I think that is probably what we’re most proud of right now.”

The two began making kombucha around six years ago, Anthony said, after Megan began experiencing debilitating stomach issues. After trying multiple different types of medicine, nothing seemed to work. However, one day she tried kombucha at the store and her symptoms went away.

“At first we thought it had to be a fluke,” Anthony said. However, the couple began reading about probiotic benefits of the fermented drink and said it quickly became a staple in their household. After drinking kombucha regularly for a while, the price started adding up and the couple decided to try home fermentation.

After sharing their creations with friends and family, the Gossetts began selling their drinks at their local farmers market in May 2019. From there, the two said they began establishing a customer base and demand for the drinks kept increasing. They started renting a commercial kitchen in September 2020 and started selling in stores.

“This has all happened very quickly,” Anthony said. “I used to be a union boilermaker by trade but now we have all of our eggs in one basket.”

For more information about Ferm Fresh visit the company’s website. The fermentation bar is scheduled to open in Twelve Points on June 27.

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