Fient Artisanal Ferments & Foods

04/03/2026

The Third Annual Iconic Wellness Expo – Mossel Bay 2026

Join us on 28 March 2026 from 9:00 – 15:00 at the Mossel Bay Town Hall for a FREE day of wholistic health & wellness!

🌀Explore integrative therapies, herbal medicine, organic products, energy & massage therapy, homecare tips, art & food stalls, and exclusive interviews with exhibitors.

🎁Win raffle prizes – all ticket sales support local charities Project Blessing & Mossel Bay Care Centre.

✅ Free entry • Family‑friendly • Sustainable vibes • Live experiences & workshops.

👉 Tag a friend who needs a wellness boost & at the Iconic Wellness Expo!

📍 Mossel Bay Town Hall | 9 AM – 3 PM | Free parking available.

Iconic Wellness Expo Mossel Bay (IWEM)

24/02/2026

Mark your calendar. I will be at the The Iconic Wellness Expo Mossel Bay (IWEM) for the third year. Hope to see you all there 🥬🥬🥬

07/02/2026

Very interesting article. Food for contemplation & thought. Does anyone know if the full moon has an effect on fermentation?

Full Moon Fermentation: Is it Bio-Physics or Baker’s Folklore? 🌕🦠

Calling all fermenters! I’ve been diving deep into the variables that affect our "Super Gut" yogurt and sourdough batches lately. We usually focus on the "big three"—temperature, time, and precursors (like inulin or prebiotic fibers). But what about the environment?

There is a long-standing tradition in biodynamic farming and artisanal baking that claims the Full Moon supercharges fermentation.

As a Food Scientist, I’m always looking for the "why." Could it be:

Barometric Pressure: Do shifts in atmospheric pressure during the lunar cycle allow CO₂ to expand more easily, giving us a more vigorous "rise"?

Micro-Tides: Does lunar gravity subtly influence water distribution within the cellular structure of our microbes?

Circalunar Rhythms: Do our L. reuteri and L. gasseri strains have internal biological clocks that sync with the moon?

I want to know your experience!

Have you ever had a batch of yogurt or sourdough go "unruly" or overflow during a Full Moon?

Do you notice a difference in the "slackness" or texture of your dough during certain times of the month?

Or do you think it’s all just "lunacy"? ;)

Drop your observations below! I’m thinking of running a controlled "Full Moon vs. New Moon" trial at the shop soon to see if the CFUs or pH levels actually shift.

22/01/2026

🥬Join us for a
Vegetable Fermentation
Workshop, where we will learn how to make your own Gut Healthy, probiotic rich, nourishing, nutritious foods.

🥬Saturday 7 February
Sunflower & Suikerbossie, Dorpsplasie
6 Appeliefie str, DenneOord
11am-2pm

🥬R385p/p Includes : ingredients, materials, tasting & recipe.

🥬Make your own unique jar of Sauerkraut to take home.

🥬Empower yourself with knowledge. When we make our own food we connect to our food. We create a whole new Understanding of food, the soil & our environment. The microbiome in a Microbiome. Being Part of the great diversity of Bacteria, enzymes, yeasts & fungi.
Let’s get togetherther and Ferment.

In this workshop we will learn:

🥬Introduction to the world of microbes & fermentation
🥬Fermentation equipment
🥬Fermentation safety
🥬Salt ratio’s
🥬Health & Nutrition
🥬Making Saurkraut
🥬Whole fermented veg demonstration
🥬Fermentation tasting

For bookings & more info
Please contact
Cecily
082 8261298
Fient Artisanal Ferments