ORGANIC SODA
Fruit kefir - Kombucha
Happiness in bubbles
EPLEM is a fermentation soda laboratory for non-alcoholic, organic drinks with low sugar, no gluten, vegan.
EPLEM drinks bring pleasure to people through a healthy refreshment with exceptional taste. Our drinks are made for everyone, including pregnant women (having consulted their doctor), and children.
EPLEM is also a distribution company for fermented sodas.
SUGAR DISAPPEARS, CREATING GAS
Kefir seeds and kombucha culture - both referred to as Symbiotic Culture of Bacteria and Yeast, SCOBY - transform due to the process of fermentation. Added sugar dissolves becoming gas creating effervescent, small bubbles and sparkling drinks. It is also possible to have non sparkling drinks with a fermentation in contact with air.
SPARKLING SODA WITH NOTHING TO HIDE
Our drinks carry the names of their respective SCOBY ferments: Kefir juice is made with kefir seeds and kombucha is made from kombucha culture. Natural Kefir juice is made with water, lemon, dry figs, and sugar, which transforms with fermentation to gas. Kombucha is made with water, green or black tea, the kombucha culture, and sugar, which transforms into gas. The origins of Kefir seeds and Kombucha culture are unknown and have existed for millennia, historically having been passed on gratuitously from one generation to another.
DELICIOUS, NATURAL FLAVORS
Fermentation also serves to liberate new flavors like Umami, which the Japanese qualify as a fifth taste - in addition to sweet, sour, bitter, and salty - exquisite and authentic.
GOOD BACTERIA
Fermentation brings to life numerous micro-organisms that fortify our microbiota and eliminates pathogenic bacteria such as Listeria or Salmonella.
SPARKLING SODA WITH NOTHING TO HIDE
Our drinks carry the names of their respective SCOBY ferments: Kefir juice is made with kefir seeds and kombucha is made from kombucha culture. Natural Kefir juice is made with water, lemon, dry figs, and sugar, which transforms with fermentation to gas. Kombucha is made with water, green or black tea, the kombucha culture, and sugar, which transforms into gas. The origins of Kefir seeds and Kombucha culture are unknown and have existed for millennia, historically having been passed on gratuitously from one generation to another.
DELICIOUS, NATURAL FLAVORS
Fermentation also serves to liberate new flavors like Umami, which the Japanese qualify as a fifth taste - in addition to sweet, sour, bitter, and salty - exquisite and authentic.
GOOD BACTERIA
Fermentation brings to life numerous micro-organisms that fortify our microbiota and eliminates pathogenic bacteria such as Listeria or Salmonella.
The story of a man who stopped drinking to find himself and his lost love.
Our challenge
OUR STORY
Doing good for others while respecting nature’s seasonal fresh fruits and plants using artisanal methods is a great reason to wake up each morning.
Fruit Kefir and Kombucha would not have existed for hundreds of years if its vinegar seeds had not been gifted among people from Caucasia to the Orient. These ingredients, which circulated even among the most destitute people, offered access to an energizing and beneficial drink, ensuring the good health of the digestive microbiota.
For those who, like me, don’t drink alcohol, water is the only way to quench our thirst while escaping the excessive sugar levels in most drinks. Too soon, this basic taste palette becomes limiting. Making quality, artisanal drinks in a confidential way will not end the predominance of unhealthy beverages. My goal is to succeed in offering everywhere—shops, bars, restaurants, international festivals—a delicious and healthy alternative within the soda industry while reviving the lost art of local drinks, which had fermentation as the principle of their production and conversation. This makes it possible to develop different tastes, revive creativity, and appeal.
My goal is to produce and distribute internationally. If producing quenches my desire to create and be in contact with nature, distributing satisfies my entrepreneurial zeal. Parisian by birth, a young financier at the Paris stock exchange by necessity, and then forester by family duty, creation has guided my life. It’s become essential for me to come across and invite others in turn to discover new music, cinema, and cuisine. This became possible with various investments: the private cinema Elysées Biarritz in Paris, with its screenings, parties, and concerts; the Château du Cercle in Cannes for exclusive evenings during the Film Festival, and Le Cercle members’ club in Paris with its chefs in residence long before it became in vogue.
Chefs Keisuke Matsushima, Mathieu Dupuis Baumal, Giovanni Passerini, Grégoire Rousseau, Yu Sugimoto, Emmanuel Perrodin, Thomas Benady, Olivier Streiff, Guillaume Monjuré, Gilles Stassart, Christophe Dufau, Franco Bowanee et Karina Laval, Julien Perrodin, Gérard Cagna.... have all collaborated in my kitchens.
My well-being and that of those closest to me are what guide my life today. My commitment to the development of fermented, organic drinks, and their beneficial properties is a natural evolution.
I don’t intend to succeed alone or overnight. Fellow fermentation enthusiasts are by my side along with talented producers. If today, our production is made in France, I hope that tomorrow will bring the opportunity to honor forgotten or unknown drinks from other countries.
HUGUES P.
My goal is to produce and distribute internationally. If producing quenches my desire to create and be in contact with nature, distributing satisfies my entrepreneurial zeal. Parisian by birth, a young financier at the Paris stock exchange by necessity, and then forester by family duty, creation has guided my life. It’s become essential for me to come across and invite others in turn to discover new music, cinema, and cuisine. This became possible with various investments: the private cinema Elysées Biarritz in Paris, with its screenings, parties, and concerts; the Château du Cercle in Cannes for exclusive evenings during the Film Festival, and Le Cercle members’ club in Paris with its chefs in residence long before it became in vogue.
Chefs Keisuke Matsushima, Mathieu Dupuis Baumal, Giovanni Passerini, Grégoire Rousseau, Yu Sugimoto, Emmanuel Perrodin, Thomas Benady, Olivier Streiff, Guillaume Monjuré, Gilles Stassart, Christophe Dufau, Franco Bowanee et Karina Laval, Julien Perrodin, Gérard Cagna.... have all collaborated in my kitchens.
My well-being and that of those closest to me are what guide my life today. My commitment to the development of fermented, organic drinks, and their beneficial properties is a natural evolution.
I don’t intend to succeed alone or overnight. Fellow fermentation enthusiasts are by my side along with talented producers. If today, our production is made in France, I hope that tomorrow will bring the opportunity to honor forgotten or unknown drinks from other countries.
HUGUES P.
