About Border City Ferments
Our Inspiration
At Border City Ferments, we make small-batch, fermented foods that are full of flavor and good for your gut. Fermentation has always been part of our lives - something we grew up with and something we've refined over 25+ years working in professional kitchens across Canada and the U.S. We both come from border towns (Windsor/Detroit and San Diego/Tijuana) and that mix of cultures is a big part of who we are. It shows up in everything we make: bold, layered, and rooted in tradition, with a modern twist. We're here to share the kind of food we love - alive, balanced, and made with care.
Our Process
Every batch we make is small, intentional, and made with care. We use high-quality, carefully sourced ingredients - nothing extra, just what the flavor calls for. We keep things simple and let the fermentation process do what it does best: bring out bold, vibrant flavors that evolve with time. We're hands-on from start to finish. It's not about shortcuts - it's about doing it right, so every bottle and jar we put out is something we're proud of.
Our Products
We make small-batch fermented condiments with bold, unexpected flavor - built to bring serious depth and umami to your cooking. Our lineup includes Fire Cider, Mushroom Garum, Taco Shop (escabeche), and Fermented Hot Honey.
Before condiments, we got our start with vinegar - Cabernet Sauvignon, Chardonnay, and Honeycrisp Apple Cider Vinegar were our staples, with specialty batches like Concord Grape and Tomato Vinegar when the season was right. That fermentation foundation is still in everything we make today.
Use them as a base, a boost, or a finishing touch - stir into soups and stews, mix into marinades, or drizzle straight onto whatever you're cooking.