Setmanes d'Arquitectura Barcelona 2024

We are delighted to be taking part in the ‘El Clot Spot’ project included in the Setmanes d’Arquitectura de Barcelona festival programme this June!

Centred on the El Clot neighbourhood, the installation imagined and orchestrated by Fanfaluca Collective embraces a cyclical materials economy, highlighting the potential uses of biomaterials in architecture, and incorporates elements co-created with residents to enrich the dialogue between them and the public space.

Domingo Club is contributing with a participatory workshop exploring and shaping mycelium as a joint in an architectural context.

Visit our installation in Plaça de la Bicicleta from 8 to 16 June.

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International Congress of Ecological Agriculture

Souvenirs of Cáceres where we got invited to the International Congress of Ecological Agriculture organised by SEAE (Sociedad Española de Agricultura Ecológica/Agroecología) to promote tempeh fermentation as a way of strengthening and diversifying local ecological agriculture with legumes. We had some great encounters, discussions and wonderful spring hike. Thanks to the organisation!

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ReFi Unconference

A few weeks ago we cooked a colourful and savoury vegan dish to showcase our project and the power of tempeh as a source of local, sustainable and regenerative protein during the Re-Fi Unconference at Akasha Hub barcelona.

This event aimed to build bridges between global and local initiatives that share the values of democracy and solidarity through decentralised technologies for ecosocial transition. It was very meaningful for us to take part in it with a multi-sensory and social activity which is eating together.

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Domingo Fermenters Club #02

​Fermentation is a beautiful practice of resilience that invites us to (re)discover our food landscape, to collaborate with microorganisms and to delight our taste buds. We love the effect that fermentation, and therefore fermented food, has on us so much that we would like to invite you all to another Domingo Fermenters Club next Sunday, the 5th of May.

​With this meeting we would like to invite you all to (try to) ferment something at home and come and share it with us. Together we will talk, eat, drink, discover, experiment and share the fascinating world of fermentation. In this edition, Arantza Begueria, fermenter and anthropologist, will present her research on the practice of fermentation in different areas of Barcelona. Guiding us into unexplored territories. The presentation will mainly be in Spanish, but the discussions will take place in a natural way, no matter what language you speak. The food speaks for itself.

The Domingo Fermenters Club is a gathering where new and old friends share a common practice, talk about it and share experiences. We learn by doing, we care by sharing. The event is free, although the venue Akasha Hub asks for an annual membership of 5 euros and a jar for donations will be present for those willing to support us financially.

​We hope to see you there with your fuzzy experiment,
Maud and Antoine

Sunday 05/05/24
From 12 to 2 pm

Carrer de la Verneda, 19, Nave 1,
Sant Martí, 08018 Barcelona


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Fermentation modes

The fermenter comes with fermentation modes. These modes are made up of time/temperature values, to ensure that the fermenter regulates the environment optimally to suit the growth of our favourite micro-organisms. The interface, located at the top of the fermenter, lets you choose an automatic or manual mode, view the internal temperature (to make sure everything’s running smoothly), and the time remaining. The tempeh fermentation mode took a lot of adjusting, but now we can produce our plant proteins at home with complete peace of mind. What’s more, we’ve made sure that anyone can simply add a fermentation mode, and share their ‘recipe’ with the community so that we can all get good results together.

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Kitchen Lab

Representative image of what we call our kitchen lab: all our petri dishes drying out. Using laboratory tools in our kitchen gives us the feeling of making science and knowledge more inclusive and more fun. Experiment, observe, try again. We like to use these petri dishes to ferment tempeh and koji. In this way, we can watch the magical evolution of the mycelium that grows around the legumes or rice as the hours go by and unfolds its beautiful white coat. This allows us to be aware of and marvel at the natural phenomena that surround us and work in partnership with them.

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Domingo Fermenters Club: First edition!

Bring a homemade plant-based ferment and share it with the club. Together we will talk, eat, drink, discover, experiment and share the incredible world of fermentation.

For this first edition, we will count with the presence of our friend Silvana Lastra Melendro, who will present us her project BICHO and her special relationship with her kombucha. We can’t wait to find out more.

Meetup: Domingo Fermenters Club 24/03/24

The event is free for members of the Akasha Hub association. And if you are not yet a member, it only costs 5 euros a year to become one.


  • Presentation of the BICHO project by Silvana
  • Sharing and tasting of everyone’s ferments
  • Discussion and fermentation of ideas

Come and discover, learn and experiment with us.

Sunday 24/03/24
From 12 to 2 pm

Carrer de la Verneda, 19, Nave 1,
Sant Martí, 08018 Barcelona

Meetup: Domingo Fermenters Club 24/03/24

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our own pace and on our own terms

We’re delighted to have developed a design and fabrication system that allows us to build our products ourselves, at our own pace and on our own terms. This allows us to save resources, and remain conscious of the ones we use. Each fermenter is manufactured with care and love by us in our workshop in Barcelona.

Thank you all for your support and your orders, it’s a real pleasure to see the fermenter community growing!

Photos by Fab Lab Barcelona who came to visit us recently. Thanks for the souvenirs!

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Vegan charcuterie

We’ve been exploring an exciting new experiment: Vegan charcuterie with KOJI.

This fermentation process is based on the use of koji (aspergillus oryzae), this mushroom that forms the basis of miso and soy sauce, among other things. Thanks to koji, we’ve been able to give vegetables such as carrots and beetroot a complex, umami flavour. Koji breaks down carbohydrates, and this enzymatic degradation transforms the flavour, taste and aroma in less than 48 hours of incubation at 30C in the fermenter. (same than for tempeh)

Our experience shows: we “kojified” our vegetables, dehydrated them, then macerated them with olive oil. Sprinkle this mixture over your toast, and it will enhance the whole with an explosion of flavour!

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May your curiosity and your heart be listened to

First of all, we’d like to wish you a very happy new year, filled with experimentation, exploration and wonderful discoveries. May your curiosity and your heart be listened to, and may this year bring the desired changes or the expected stability.

In 2023, we’ve had some wonderful experiences, and we’re taking this opportunity to summarise them. Contemplating our past actions helps to set the direction for the future.

We’ve been lucky enough to share the practice of fermentation and the discovery of mycelium with many of you. Whether during a series of workshops held in our sunny studio in Barcelona, or at external events where we were invited.

A highlight of the year was our participation in the magnificent Foodculture Days art and food biennale in Switzerland, where we experimented with growing mycelium using the body heat of participants/visitors. The feedback was incredibly good and interesting, and the experience kept us energised for a long time.

Another key moment was when we participated in the Fixing The Future event, where we demonstrated our fermenter and explained its use and our vision to the public who had come to discover emerging solutions to the climate crisis.

A third project in the spotlight, of which we are very proud, has been a series of of workshops with MACBA (Museum of Contemporary Art of Barcelona), Fablab Barcelona (a research and education centre) and AFAB (a digital fabrication workshop run by the city and dedicated to citizens), where participants in the Cuina MACBA made their own fermenter lab in the fabrication workshop from files downloaded from our site, and then used the fermenter to make a delicious batch of tempeh in the MACBA kitchen. it was great to see the participants building and using their fermenter from scratch.

We had a great time sharing our experience, our culinary delights and our vision with all of you. Thank you for being part of it! And if you didn’t get a chance to join us, drop us a line to organise a future workshop/experience together. We’re preparing our 2024 calendar.

It was also during this wonderful year of 2023 that our fermenter left our workshop to enter your kitchens and labs! What a pleasure to see you fermenting your own plant proteins at home, exploring a new culinary universe, getting closer to natural processes and loving it! Our Fermenter, Fermenter Lab and DIY kits for making your own fermenter are out in the wild, in Spain, Belgium, France, Italy, Sweden, Switzerland, USA, Brazil, Canada and more. Thank you for trusting us and bringing the wonderful practice of fermentation, sustainability and resilience into your lives.

We experimented with mycelium. To produce plant proteins to reduce our dependence on the animal industry and drastically cut our CO2 emissions, thanks to tempeh. To discover new flavours, to observe the transformation of common foods into an incredible source of umami, thanks to koji. To obtain a substitute for plastic, to replace our petroleum-based products made from polymers that are almost impossible to recycle with compostable objects that can return to the Earth and benefit it.

In 2024, we want to create more open-source tools so that together we can continue to explore the world of fungi, bacteria and micro-organisms of all kinds. To feed ourselves, but also to get closer to them, to be inspired by them, and to share their beauty. We strongly believe that a change in society can come from a new way of seeing the world, from interspecies collaboration and mutual respect. Our work continues to move in this direction.

Antoine and Maud

Thank you for following and supporting us.
We wish you all the best for this new year!

Maud & Antoine

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