Our Story
Spoonful of Goodness was born out of a love of good food, an interest in good health, and a fascination with the transformative power of fermentation.
My first foray into the world of fermentation was sourdough bread baking, taking that first miraculous loaf out of the oven, I was immediately hooked. I then went on to experiment with sauerkraut, which took a little longer to fall in love with. Following a recipe that had me fermenting the cabbage for only 3 days, the end product tasted like salty wet cabbage and it got shoved to the back of the fridge. A few months later, I pulled the jar from the dark recesses of the fridge and tried it again, this time it had transformed into something sour and delicious. That begin a period of experimenting and learning all I could about the incredible world of lacto fermentation (lacto refers to the lactic acid that is created during the process of fermentation and distinguishes this kind of fermentation from others including alcohol fermentation and acetic acid fermentation). One of the first things I learnt was that fermentation takes time – we now ferment all our products for between 4 and 6 weeks, rather than a few days.
In 2012 we moved our young family to the beautiful town of Denmark on the south coast of Western Australia and as keen ‘locavores’ we were inspired by the abundance of local produce in the region and started dreaming about creating a food business of some kind. In 2015 we founded Spoonful of Goodness, starting small by selling direct to the public at a tiny fortnightly market in Denmark. We were astonished by the interest in and the demand for our products and our tiny little business soon grew (completely by word of mouth) to a couple of local stockists here in Denmark, then to a couple of shops in the nearby larger town of Albany, and we were then contacted by a large retailer in Perth. We have grown slowly but steadily ever since and now have 13 stockists in the Perth metro area and 40 stockists in regional WA.
And we are still in love with the alchemy of fermentation.
Our Ethos
Our aim is to make food that is GOOD for your TASTE BUDS, GOOD for your GUT and GOOD for the PLANET.
All of our fermented vegetables are wild fermented, which means we allow nature to take its course. It does take a bit longer than using a starter culture but in our opinion, the end result in superior in taste and texture, and has a more diverse selection of probiotic bacteria. We do however, use a culture (coconut water kefir) to ferment dates for our granola which works beautifully to reduce the sugar content of the dates and to add a huge dose of probiotic bacteria.
We source our produce direct from local farmers whenever possible. We use organic spices, organic nuts and seeds (or insecticide free in the case of almonds) and WA lake salt in all of our products.
Our crackers and granola are packaged in home compostable bags, and we will happily accept used jars if you can get them to us. Our vegetable scraps are all collected by a local farm (hello Goodies Farm!) to feed their worms and their compost.
We hope you enjoy a spoonful of goodness every day!
Mandy & Sumit
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