621 Ferments
621 Ferments was founded in 2022 in the kitchens of the Choux restaurant in Amsterdam. However, we, Maarten Bezem and Merijn van Berlo, have been working since 2013 on a mission to reuse our own waste streams in a sustainable way. Through fermentation and other innovative processes, we breathe new life into waste products so that they can be reintegrated into our menus. Our Garums were created in the same way. What once started as a creative and tasty solution within our own kitchen quickly grew into a product with increasing external demand. That's how 621 Ferments came to life. Today, we produce wonderful seasonings, suitable for both professional chefs and passionate home cooks, while contributing to the reduction of food waste. We stand for pure quality and taste, without compromises, shortcuts, or artificial additives. We are proud to announce that our products are completely free of chemical additives and that our Beef, Mushroom, and Black Garlic Garums contain no allergens. This makes them widely applicable, allowing chefs to take dietary requirements and allergies into account. Our garums therefore deserve a place in every kitchen, from Michelin-starred restaurants to home cooks. These natural flavor enhancers simply add unprecedented depth to any dish, whether it's sauces, soups, gravies, marinades, or other culinary creations. 621 Ferments now makes it possible for everyone to take their dishes to the next level.
