Confluence Kombucha

09/17/2026

We are happy to share with you that our 10 year celebrations have been everything we could have imagined and so much more! Thank you for supporting a dream that continues to morph and evolve each day. Extremely grateful to have a strong community believing in the power of microbes, beneficial bacterium and restorative acids. A lot of what we do is experimental, seasonal and may never be recreated. Everyday it occurs to me that I have the best job I could have ever found, thank youuuu all for assisting in the co-creation of Confluence Kombucha:::
Slides:::
May Pops, Missouri local passion fruit
Reishi Mushroom and Wild Plums
MO persimmons
Locally grown habaneros
Wild harvested OSHA root
St Louis grown, wild harvested Reishi mushrooms about to boil
Bowl of May Pops
Kombucha Iccee with May pop, candied lemon zest, nectarines and figs
Candied lemon zest
Candied shiso leaves
Candied chanterelle mushrooms
1 very large Reishi mushroom harvested one block from our shop, Fox Park style
Huitlacoche (corn s**t or fungus)
Kousa dogwood fruit (squished and whole)
Chicken of the Woods mushroom
William with a big block of tempeh
Pot of locally foraged chanterelle mushrooms getting ready for kombucha making (fastest ferment of allll)

07/11/2026

Peach Party all weekend thanks to ;;; huge project to process close to five hundred pounds of these ripe beauties>>>call to the wild for stories, recipes, hands or come get you a bushel!

Peach booch
Salted green peaches
Stacks on stacks of the harvest
Big pot slow cooker, maybe peach caramel:::maybe curry?
To the peace of the day, light to be alive

03/05/2026

As we make a turn into ten years in business and three on South Jefferson here are some scenes surrounding this momentous time>>>thank you for the opportunity serve the St. Louis community for the last decade, holyyyyyy wowwww this is huge

Peace to all beings, please be kind to yourself and your fellow worldly beings

1/split pour of aronia&elderberry top and bottom Korean pear with Szechuan peppercorn (so freaking delicious!)
#2 current draught board
3:::bottle rack full of aronia&elderberry
4-old street, new street at our corner on Jefferson
5)hitting all 6’s on Chinotto keg, 6666
6$soy caramel sugar crystals, we still love to cook
7;lion’s mane caramel about to be blended
8,cart full of foodles for a birthday party
9”15bbl brite tanks won on auction from Ferguson Brewery
10()tank being moved by forklift to new home
11!tank getting cut in half for prototype, yowwww!

So many blessings to be thankful for in this world! We are building something beautiful and are grateful for the efforts shared among patrons, vendors, employers, friends, family and colleagues. Please come see us and celebrate a special time in our evolution~~~>

12/04/2025

Anyeong! Through the winter please come by for our FREE SALE! Lots of fun medicine, books, glassware, miscellaneous debris>>>hope to catch a moment very soon:::free booch and food samples to boot! Grateful for the support as we move into our tenth year in business and third year on the Jefferson block;;)

11/06/2025

we were surprised and completely delighted with three placements:::a moment that stirred us deeply and ignited a fire of celebration and joyous excitement:::we are so grateful for our team and amazing community; thank you for helping us weave the threads of this wonderful dream

Signature flavor:::gold:::pineapple + palo santo
Fruit & spice:::silver:::pawpaw + rum barrel
Honey fermented:::gold:::Jun + holy basil

Huge thanks to the entire crew supporting the tasting event and competition:::the judges, caterers, Jordi and Kendra, to each person out there creating kombucha, the city of Barcelona and everyone who came to celebrate the world of kombucha with us.

360 samples, 39 countries:::this competition was fierce and it was only the third iteration:::please keep supporting our kombucha communities around the world///check out these great peopleeu kombucha



bio

03/31/2024

With the next iteration of our April Fool’s menu we are asking for your wildest, most inexcusable, deranged and thought provoking flavor combinations///here are a few to get the generative juices flowing and if you need more check on our post from last year:::please share in comments if you feel compelled and let’s not hold back///some kind of prize will be awarded to the one or two that take our breath away///thank you in advance…

11/05/2023

06/05/2023

Ivy café at 14A N. Meramec Ave. in Clayton will open in the former home of Miso on Meramec in early July 2022.

02/22/2023

Two thousand five hundred and fifty five day anniversary!!! We have been blessed with the opportunity to create, connect and heal with our community at 4507. Thank you from the deepest spaces of our hearts; our gratitude grows every day we show up in this space. Here are some images from the time seven years ago when we signed the lease on a new home! Love is the answer>>>

11/17/2022

third iteration happening tomorrow night! deep gratitude for this shared exploratory experience>>>peace along the waves of the day///
# # are starting a community art exhibition:::please bring anything you want to display to Confluence and we will hang it and give you free kombucha! When we have enough walls filled we will have a reception for everyone>>>thankyou