Mobtown Fermentation’s Wild Kombucha is on a growth spree, one that co-founder Sid Sharma says might have never happened if it weren’t for Baltimore.
“Baltimore’s an incredible place to start a business,” the co-owner of the Lutherville-based fermented beverage company said. “People are tremendously supportive of local products.”
Wild Kombucha, approaching its third birthday next year, operates out of a 4,000-square-foot production facility in Baltimore County, complete with an automated bottling line that can kick out up to 1,200 bottles an hour.
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