Grapes become wine, apples cider, cabbages kimchi. Autumn is the season of fermentation – the same ancient process that turns flour and water into sourdough.

Our friends at Eaten Alive are masters of this process. Based in London, they bring chef-quality kimchi, sauerkraut, hot sauces and pickles to home kitchens.

Their gourmet ferments are never pasteurised. This keeps all the beneficial live bacteria intact and creates more vibrant, complex flavours. 

 They’re also members of our Craft Community: a group of growers, farmers, millers, cheesemakers and producers whose work shapes the food we make every day.

We’ve been looking to bring Eaten Alive's bright, crisp kimchi to our baker’s table for some time. This autumn, requests from our community for a meat-free savoury croissant gave us the perfect opportunity.

Combined with creamy Westcombe Cheddar and finished with a sprinkling of gochugaru flakes, our Kimchi & Cheddar Croissant is deeply umami and indulgent.

We hope you’ll pop by and try it soon.