Dan Larsen is the Founder and CEO of Culture Craft Kombucha (CCK). A native of Richmond, British Columbia, he spent much of his working career in professional kitchens and graduated top of his class from the Vancouver Culinary Institute at VCC.

When he is not in the kitchen brewing Buch, he spends much of his time outdoors and is an avid snowboarder, mountain biker, and surfer. We grabbed some time with Dan to find out a bit more about his mission to bring authentic, locally sourced kombucha to more Canadians.

When and where did Culture Craft Kombucha begin?

Culture Craft Kombucha was founded in 2015 while my wife and I were living in Vancouver’s Mount Pleasant.

Your goal is to create a “pop-less future” - what is that and why does it matter?

There is a great deal of research showing the negative effects associated with the consumption of pop, soda, and overly sweetened beverages. A few of these include: fatty liver, obesity, type 2 diabetes, chronic inflammation, and heart disease.

It is our mission to provide our customers with a healthy beverage which contains live probiotics, is low in harmful unfermented sugar and is sustainably produced. Our goal of a pop-less future would include kombucha being accessible in all dining, food service and grocery outlets.

A business is nothing without its team. Can you tell us a bit more about Mrs. Scoby, your Manager of Fermentation?

Mrs. Scoby is actually an acronym for Symbiotic Culture Of Bacteria and Yeast. It is essentially the engine required to ferment sweet-tea into Kombucha. Over the past 6 years I have developed all our brewing processes, which have enabled us to scale CCK into a commercial brewery. By utilizing the beneficial bacteria of the Scoby and maintaining a harmonious environment for the tea to ferment, we are able to achieve the freshest and most authentic kombucha possible.

What’s your favourite thing about running your own business?

My favorite thing about running my own business has been the relationships and connections I have formed over the years. Seeing CCK grow alongside other innovative businesses has been deeply rewarding and a huge source of inspiration.

And the most challenging?

In my opinion, every aspect of owning a business has its challenges. Whether it be marketing and brand development or finances and sales, every new challenge requires a steep learning curve. These challenges are also the reason I genuinely love being an entrepreneur and business owner. The opportunity to learn new skills and to fall forward through failure is extremely satisfying.

What’s a fun fact about you not a lot of people know?

In my early twenties, I moved to Costa Rica, intending to learn how to surf. I ended up staying for six months, surfed every day and fell in love with the Pura Vida lifestyle. Following my trip, I enrolled in school and attended UBC, where I studied Real Estate and became a certified Real Estate Analyst.

During a subsequent journey through Nicaragua, I realized Real Estate was not my passion and decided to pursue a fine dining career. Upon my return, I enrolled in Culinary school, where I graduated top of my class and reignited my love for cooking and professional career in kitchens. After I graduated from culinary school, I landed my dream job at Sonora Resort, where I met my wife, Brittany.

Culture Craft’s raise is now live on FrontFundr, head on over to their campaign page for more information!