Happy Belly is a fermentation project born right here at Casa Le Mura, by Laura and Bea. What started as a small, home-based experiment is now growing into a local micro-business dedicated to producing kombucha, sourdough bread, kimchi, sauerkraut, and other wild ferments.

Happy Belly is now evolving into a wider local business, and we’re working behind the scenes to expand our production and share our ferments more broadly in the area.

Stay tuned for updates —
new products, events, and tastings are on the way!

We’re passionate about the transformative power of fermentation—not only as a preservation method, but as a way to support gut health, reduce food waste, and reconnect with traditional food practices.

All of our products are made in small batches, with seasonal ingredients and a lot of care.