Fresh out of culinary school after switching gears from a career in data processing, Douglas Nelson found himself falling back on a familiar hobby.
Roughly eight years ago a friend taught him how to brew his own kombucha and soon he was producing small batches for personal use. As his graduation from the culinary arts program at City College of San Francisco neared in December 2016, Nelson gave more serious consideration to expanding the operation.
“There aren’t any kombucha breweries on the Peninsula,” Nelson said. “Why not give us a home team kind of kombucha?”