Our philosophy.


Local.

Local is the new black. Our activities are located in Lausanne (HQ) and in Valais (production). Our main suppliers are based in Switzerland (some even in the Swiss-German part!)

We get our inspiration from the country’s highest peaks or around a good old bottle of regional’s best white wine.

Quality.

We proudly work with (only !) the best ingredients, all certified organic : organic loose tea (no extract, please..), organic fairtrade pure raw cane sugar and our organic kombucha culture that we’ve carefully perfected over the years. Additives, preservatives, colouring agents and other unpronounceable ingredients are a big no-no for us.

Craft.

We handcraft every batch to guarantee a quality that only a good old dash of passion, love and hard work can produce.

We love to think that each bottle is unique. This also means that one batch might not taste exactly like the previous one. To adapt a thousand year old tradition to our modern days urban environment is the kind of mission we wake up to every morning.

Know-how.

We like to make things well. Versatile and trained by the best, our team of crazy brains has managed to develop and implement unique processes. This allows us to bottle an authentic beverage that’s filled with nutritional goodness while being modern and efficient.

Local is the new black. Our activities are located in Lausanne (HQ) and in Valais (production). Our main suppliers are based in Switzerland (some even in the Swiss-German part!)

We get our inspiration from the country’s highest peaks or around a good old bottle of regional’s best white wine.

We proudly work with (only !) the best ingredients, all certified organic : organic loose tea (no extract, please..), organic fairtrade pure raw cane sugar and our organic kombucha culture that we’ve carefully perfected over the years. Additives, preservatives, colouring agents and other unpronounceable ingredients are a big no-no for us.

We handcraft every batch to guarantee a quality that only a good old dash of passion, love and hard work can produce. We love to think that each bottle is unique. This also means that one batch might not taste exactly like the previous one. To adapt a thousand year old tradition to our modern days urban environment is the kind of mission we wake up to every morning.

We like to make things well. Versatile and trained by the best, our team of crazy brains has managed to develop and implement unique processes. This allows us to bottle an authentic beverage that’s filled with nutritional goodness while being modern and efficient.


Wait.. why     Urban      ?

As soon as we can, we escape in the wilderness or reach our beloved mountains to rest our minds. Nature welcomes and inspires us, and we wanted to honour it by bringing it back in our daily life. Under the name Urban lies a passion for picking the best that nature has to offer, to season it with love and passion and to make it part of our urban lives.

Urban is also the challenge of adapting an ancient beverage to our modern society, thriving for healthier, new and ethically responsible alternatives that make sense ! In short, a modern beverage inspired by ancient times with a mission : to enliven the urban jungle.

Our story.


We could tell you that it all started in a dusty garage somewhere in the Silicon Valley, and that we lived on chips and pizza for 2 years while working on some intricate algorithms that should revolutionize the Internet and make us 21 year old millionaires. Well.. nah, all too common. Our story is way more exciting !

First, it was too late for the 21 year old millionaire plan: I was 22 years old. Then, it wasn’t in California, but in a kitchen by the shores of Lac Leman that it all really started.

At the beginning, there’s Arnaud. A good (not too) old guy who had been brewing Kombucha and experimenting with other exotic beverages in his kitchen for a while. One day, he decided to fly to Montreal to join Crudessence, a food start-up that was (and still is, quite successfully) thriving in North America. There, Arnaud had the opportunity to see for himself what it takes to be an entrepreneur and to learn the ropes of the growing healthy food business.

With a Bachelor in Management from Ecole hôtelière de Lausanne, he quickly decided to pursue his dream to produce a locally crafted, healthy, great tasting and natural beverage that was nothing like what already existed on the market.

He went on to train with his friends and fellow Canadian brewers at Rise Kombucha to discover the Art and Science behind real kombucha.

Back in Switzerland, he gathered a jolly team of brave companions with his cousin Robin and together launched Urban Kombucha in October 2014.

To be continued…

The Urbanizers.

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Arnaud Gervaix
Founder & Captain of the Ship

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Robin Berney
Partner & Kombucha Evangelist

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Jean-Marc Tendon
Partner & Food Engineer

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