Hi! We're David and Sara, the founders of Ragi
Spanish
Studied Psychology
Passionate about nutrition and mental health
If we are what we eat, Sara is (vegan) cheese
French/British/Swiss
Studied Hospitality Management in EHL
Passionate about animals and sustainability
If we are what we eat,
David is bread
These are the Ragis
Ragi means ferment in Indonesian. They are responsible for transforming the food during fermentation. It's thanks to them that we can enjoy delicious kombucha, tibicos, kimchi, or tempeh.
Our story
It's 2020 and the world is on hold because of a pandemic. We just lost our jobs and are told to stay at home.
In our tiny studio in East London, David makes his first kimchi and Sara reads about the gut-brain connection.
A week later, David stops his production because the flat smells like farts. Instead, he buys Noma's book and begins to research about fermentation around the world. On the other hand, Sara starts thinking not only about what she likes eating but also about what is good for her gut microbes. Six months later we decide to come back to Switzerland and share everything we have learnt.
Our
Mission
To share food that inspires others to live a healthier and more conscious life.
Our
Values
Respect
for the environment,
for the animals,
for consumers.
That is why...
All our products are vegan, made with organic and seasonal ingredients, and sourced mainly in Switzerland or nearby European countries.
We constantly look for sustainable solutions in our processes and packaging.
Did you know you can bring your empty bottles and jars to us or any of Ragi's resellers? We reuse them even with the label!
Our products are literally full of life.
We didn't want to compromise on taste and nutrition, regardless of the challenges associated with it.
That's why you won't find pasteurized or filtered products at Ragi
