08/23/2026
One of the biggest lessons I’ve learned as a small business owner is that selling out doesn’t necessarily mean your business model is working.
Over the past several months, you all have shown up for Basil & Blossom in ways I could have only hoped for. We’re making and selling more kombucha than ever, and at markets, we regularly sell out within the first couple of hours.
That’s an incredible problem to have. But it has also forced me to confront something: at our current prices, even selling that much kombucha isn’t enough to make this business financially sustainable.
The truth is, Basil & Blossom cannot compete on price with big, commercially produced kombucha, and I’ve realized we shouldn’t be trying to.
This kombucha is something very different.
Every batch is brewed locally, in small batches, by real people. We use organic and locally grown ingredients whenever possible. We create our flavors from real fruits, herbs, and spices. We bottle it by hand. We wash and reuse the bottles you bring back. And as we grow, I want to be able to pay the people who help me fairly, continue investing in quality ingredients and equipment, and build a business that can actually be here for years to come.
If Basil & Blossom is going to continue existing and growing into the kind of small business I believe it can be our pricing has to make that possible.
So beginning Friday, 9/4, our kombucha pricing will be:
$8 per pint
5 pints for $35 — buy 5, save $5
½-gallon growlers: $26
And one thing that is not changing: our bottle return program.
You’ll still receive a $1 credit for every Basil & Blossom pint bottle you return to us for reuse and a $5 credit for every half-gallon growler returned.
Keeping our bottles in circulation is an important part of who we are, and I want to continue rewarding you for helping us do it.
I know a price increase is never anyone’s favorite news, and I also know that $8 kombucha won’t fit every person’s budget every week. I genuinely understand that.
But I’ve reached a point as a business owner where I have to price our products in a way that reflects what it actually costs to make them and what it takes to keep a tiny, local, handmade food business alive.
I don't want Basil & Blossom to simply sell more and more kombucha while becoming less and less sustainable behind the scenes. I want to build something that takes care of our customers, our community, the people who work here, and the person who built it, too.
Thank you for buying bottle after bottle. Thank you for bringing your empties back. Thank you for telling your friends about us. Thank you for showing up at markets and quite literally drinking us dry. 😂 And thank you for helping me build this little business into something I’m truly proud of.
I hope to be making kombucha for you for a very long time.
With so much gratitude,
Devon
Basil & Blossom Co.