We work with a knowledgeable and experienced team that shares our enthusiasm for thinking about ways to create a stronger local food economy and how our local food system is inextricably linked to our global one. Sandor Katz, internationally-renowned fermentation revivalist, reminds us, “We can become creators of a better world, of better and more sustainable food choices, of greater awareness of resources, and of community based upon sharing. For culture to be strong and resilient, it must be a creative realm in which skills, information, and values are engaged and transmitted; culture cannot thrive as a consumer paradise or a spectator sport. Daily life offers constant opportunities for participatory action. Seize them.”


Food and Drink

Sustainability is paramount to our fermentation bar. Our recipes use only indigenous yeast to keep our foods unprocessed and free of additives. We also partner with farmers to support their work and avoid waste, including using excess produce at the end of a harvest season.

Economic and Agricultural Sustainability

Global markets matter to our local markets. What’s more, supporting the livelihood of those in the food industries is so important to us. We either source directly from farmers and producers or use products with transparent sourcing and practices. It’s how we sustain not only ourselves and grow our small business, but it’s also how we support the businesses of our fellow food producers, farmers, and food businesses. Currently, we work with three urban farms: Night Owl Farm, Twin Organics and Stone’s Throw.

Sustainable Business Practices

Working in a creative food business is a skilled profession and every person’s effort, from serving to washing dishes, is equally important. We also believe every person on our team should be paid a livable wage. Furthermore, we believe that giving GREAT service is essential to our business and our mission, no matter what. This is why we, as a team, have agreed to end the tipping system at GYST. Instead, we have decided to do what many restaurateurs around the country are doing and have increased our prices on the menu by 15-20%. After two years of studying average check prices, including tip, we can assure you that you are paying the same prices.

We believe that by fully investing in our team, we are able to support a vocational commitment to the food and beverage industry where people feel truly valued, where their ideas and creativity are cultivated, and which in turn, allows them to do genuinely good work.

Thank you for helping us make GYST Fermentation Bar a truly creative food business.