Sid Sharma, owner of Wild Kombucha

Baltimore | Maryland
Publish date:

Who are you and what is your background?

I am one of the owners of Wild Kombucha. My background is in Biochemistry and Environmental Management with a focus in Entrepreneurship


Your current job: 

I am full time in the company. Owner at Mobtown Fermentation (Wild Kombucha)


In which city: 

Baltimore, Maryland


How did you discover kombucha? 

Adam and Sergio, the two other founders, started making kombucha along with other fermented foods at a young age. Our recipe is based on their family recipe.


What prompted you to start your company? 

We wanted to create a more approachable and affordable kombucha for people in our community to enjoy.


What makes your product unique?

By creating flavors that balance the natural vinegar tones of kombucha, and doing a secondary fermentation to naturally carbonate our product, we are able to create a brew for both seasoned drinkers and newcomers to enjoy.


What do you want to convey through your brand image?

We want to convey that you do not need to be hyper health conscious or a vegan to enjoy kombucha. It is a healthy alternative to many of the soft drinks out there and everyone should be able to enjoy it. Also, as a supporter of the National Wildlife Federation, we are cause-driven. Every bottle helps support wildlife habitats while balancing the ecosystem inside you.


What are the main challenges in your company?

Education and Shelf Life. Kombucha is a unique product, so we often need to teach consumers and potential clients about the product. Our shelf life is just two months since our kombucha is completely raw. We keep our kombucha raw to maintain the health benefits of the product, but as a result, it limits the geographic area we serve.


What tools are essential for your work(app, software)?

Our bottling line allows us to make all of the product in-house. Our RO machine allows us to brew with consistently purified water. In terms of apps, we use Quickbooks for accounting, Deputy for scheduling, and Trello for task management.


A word to define what type of worker you are:

Relentless. In business, you will hear "No" more than you will hear "yes". You need to have the determination to keep going in order to be successful.


What does your office space look like?

We operate out of a 4,000 square foot brewery, which includes a commercial kitchen, temperature controlled fermentation room, walk-in fridge, and warehouse. Our office has plenty of natural light and the walls are filled with work from local artists.


Do you have a way to organize your days to optimize your work?

Yes. We work on a weekly schedule. Mondays are Bottling days, Tuesdays we brew and take orders. Wednesdays we pitch and follow up with new potential clients. Thursdays we do accounting and manage inventory. On Fridays, we will often go out and meet with potential clients or pour samples for customers in stores that carry us. 


What tips would you give to improve productivity?

Make sure your brewery is set up in a way that allows you to grow into it. The last thing you want is a space that limits your potential growth.


What is the best advice you have been given?

The way you do something is the way you do everything. This means that if any of your processes are flawed this will carry over to the rest of your business, or affect your reputation with clients. This is why we go above and beyond to make sure our product, delivery, and client relations are as good as possible.

What are your end-of-day and early-day routine?

We always have a brief meeting at the beginning of the day to break down what we need to accomplish that day. At the end of the day, we do a short recap to go over our goals and if we reached them.

Apart from your computer and your phone, what gadget cannot you do without?

I do not use much other than my phone and computer. On a big scale, our new bottling line allows us to package everything in an efficient way.

upcoming products or projects?

We are working on 2 new products that are not kombucha. I cannot reveal more than that, but be on the lookout for 2 new beverage lines within the next year. | |