DINING

The Kombucha Bar brings ancient twist on tea to Flemington

Cheryl Makin
Courier News and Home News Tribune
Marie Avril Bogroff is bringing her fresh and smooth kombucha to the area by way of her newest venture — The Kombucha Bar. Bogroff's creation is available every day at the small storefront at 6 Bloomfield Ave. in the downtown area just off Main Street In Flemington. There, four kinds of freshly and locally nano-brewed kombucha are always on tap along with other delicious and good-for-you products.

With a history that goes back thousands of years, kombucha, affectionally known as "booch," has found its way into trendiness, joining modern society by way of foodies and health-food aficionados. Marie Avril Bogroff is bringing her fresh and smooth kombucha to Central Jersey by way of her newest venture — The Kombucha Bar.

While she has sold the brew at other businesses for a few years, Bogroff's creation is now available every day at her recently opened small storefront at 6 Bloomfield Ave., just off of Main Street in Flemington. Four kinds of freshly and locally nano-brewed kombucha are always on tap along with other good-for-you products.

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Kombucha is a tea that has gone through a fermentation process that "is a marriage between bacteria and yeast," said Bogroff, founder, owner and operator of The Kombucha Bar. This results in a slightly carbonated drink. While Bogroff cannot make any health claims for her product as it has not been evaluated by the Food and Drug Administration, kombucha is high in probiotics, vitamins, antioxidants, amino acids and digestive enzymes. It is known to be good for the gut, easing digestion and inflammation, and have benefits such as improved blood sugar, increased energy levels, improved joint health, detoxification and immune-enhancing properties.

Bogroff uses a blend of organic black tea and organic cane sugar that are fermented together for about two weeks to create the naturally carbonated probiotic “cocktail.”

"We can't say it's a cure-all or anything, but kombucha stabilizes your gut," said Bogroff, who only uses organic ingredients in her products. "Anything that is fermented is good for gut balance. I am not saying it can cure anything, but my whole family has not gotten sick for a while. It helps with the body's well being. It does help. Does it cure anything — I don't know until I see the research."

Marie Avril Bogroff is bringing her fresh and smooth kombucha to the area by way of her newest venture — The Kombucha Bar. Bogroff's creation is available every day at the small storefront at 6 Bloomfield Ave. in the downtown area just off Main Street In Flemington. There, four kinds of freshly and locally nano-brewed kombucha are always on tap along with other delicious and good-for-you products.

Bogroff, a microbiologist by profession, did not set out to become a kombucha connoisseur. It was her youngest son, Caleb, who introduced her to the drink about seven years ago. He attended Children of the Earth camp and another parent brought it in for the children to try. Typically a "picky eater" and a child with many food sensitivities, Caleb gave it a shot.

"He liked it," Bogroff said. "I started doing a lot of research and in the meantime — I didn't know about it seven years ago either — and we started buying it."

The whole family — Bogroff, husband Jason, and sons Malcolm and Caleb — became kombucha lovers and it became a quest to find that one flavor and brand everyone agreed on. After a while, Bogroff decided to give making her own a try. She experimented, turning her kitchen into a "lab," testing out different scobies, fermentation processes, teas and batch sizes. Then — and now — she plays with ingredients to create new flavors. Over the years, she has accumulated a database of about 20 flavors that made the cut. 

"The way I choose my flavors are on the benefits behind them," Bogroff said. "They all have the same benefits — good for your gut — because it's the same base, there are slight additions. For instance the turmeric is an anti-inflammatory and the red zinger is for cleansing because of the beets and carrots. Hibiscus is for cholesterol. Blueberry and pomegranate are antioxidants. In winter, my big seller is elderberry lavender because its calming and good for cold season." 

Marie Avril Bogroff is bringing her fresh and smooth kombucha to the area by way of her newest venture — The Kombucha Bar. Bogroff's creation is available every day at the small storefront at 6 Bloomfield Ave. in the downtown area just off Main Street In Flemington. There, four kinds of freshly and locally nano-brewed kombucha are always on tap along with other delicious and good-for-you products, such as these three wellness shots.

On a recent day, the kombucha menu included turmeric ginger black pepper and 'red zinger' (beets, apple, ginger and lime) — which are always on the menu — as well as blueberry pomegranate and hibiscus. 

I tried out the first two — the top sellers, according to Bogroff — and found them delicious and delightful — light, smooth and refreshing. Full of flavor. I also gave two wellness shots a go — "Wheatgrass" and "Red Zinger" — the first was quirky and cool, just like the cucumber, moringa, cilantro, lime, wheatgrass and apple it contains, and the second — with beets, carrots, ginger, apple and lemon — had a definite spicy flair to it. I enjoyed the taste of both. 

For a while, Bogroff shared her concoctions with family and friends. Then, the business idea was born. The kombucha was too good not to share with a wider audience.

"I love a good challenge," she said. "My husband said if I could make it taste better than I could try it as a business. Friends started telling me to start it as a business."

About two years ago, Bogroff started selling her product through other businesses, including local cafes and farmer's markets. After a local cafe around the corner that sold her kombucha closed, Bogroff opened up the Kombucha Bar storefront on Bloomfield Avenue on July 1. While there is little space to sit, it's easy to take kombucha and other goodies, such as acai bowls, smoothies and wellness shots on the go. Juices may be added to menu soon, Bogroff said.

Bogroff is very particular as to who helps in the "booch" factory. Longtime friend Carine Zamor and brother Jacques Chelenaque volunteer their time to help Bogroff with the kombucha-making. Sales assistants Paige Cronce and Sophie Rosenberg are on staff to help in the kitchen and man the store. But, Bogroff is there to oversee every step of the process.

The kombucha fermenting process requires a SCOBY, which is a "Symbiotic Colony Of Bacteria and Yeast." Bogroff's SCOBY is loving referred to as Doby. 

Marie Avril Bogroff is bringing her fresh and smooth kombucha to the area by way of her newest venture — The Kombucha Bar. Bogroff's creation is available every day at the small storefront at 6 Bloomfield Ave. in the downtown area just off Main Street In Flemington. There, four kinds of freshly and locally nano-brewed kombucha are always on tap along with other delicious and good-for-you products.

"I don't trust anybody making the kombucha but myself," she said. "It's like my baby. I'm very big into antiseptic techniques and not introducing bad bacteria. I'm extra cautious. I believe in a good product."

She also has T-shirts, hats, kombucha soap and grated ginger for sale. Bogroff credits graphic designer Tim Carman with helping her make her brand stand out. 

At the site, kombucha can be had by the 12-ounce, 16-ounce or growler. Orders can be made online and those who join an online membership program receive a discount.     

Bogroff recommends drinking kombucha every day as the benefits are cumulative. 

Marie Avril Bogroff is bringing her fresh and smooth kombucha to the area by way of her newest venture — The Kombucha Bar. Bogroff's creation is available every day at the small storefront at 6 Bloomfield Ave. in the downtown area just off Main Street In Flemington. There, four kinds of freshly and locally nano-brewed kombucha are always on tap along with other delicious and good-for-you products.

"The more you drink it, your body gets used to it," she said. "But, if it's your first time, we recommend starting with four to five ounces to get the body used to it. If you never had it before and chug a 16-ounce bottle down like its soda, it acts as a detox and goes right through them. That 16-ounce bottle should be split up into three or four servings to get the body used to it. Once your body is used to it, you can slowly increase the intake of the kombucha. My kids drink a lot of it, but they have been drinking it for a long time."

The Kombucha Bar items are also available at Stockton Farm Market, 19 Bridge St., on Saturdays and Sundays and at the Stangl Factory Farmer’s Market, 12 Mine St., from 9 a.m. to 3 p.m. on Saturdays. Twelve ounce bottles can be had at Clean Plate Kitchen in Clinton, Factory Fuel in Flemington, Doylestown Produce Market in Doylestown, Pennsylvania, Ferguson Life Health Centers in Whippany and at Aunt Dee Dee's (right next door) in Flemington. On tap, the kombucha can be had at Stockton Farm Market, Brew 362 in Pittstown and Gravity Vault (12 and 16 oz. cups) in Flemington.

Kombucha Bar

Where: 6 Bloomfield Ave., Flemington

Hours: 10 a.m. to 5 p.m. Monday to Thursday, 10 a.m. to 7 p.m. Friday, 5 to 7 p.m. Saturday, and 10 a.m. to 3 p.m. Sunday

Phone: 908-336-2824

Website: kombuchabarnj.com

Staff Writer Cheryl Makin: 732-56507256; cmakin@gannettnj.com