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

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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

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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, kefir, 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 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. 

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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 the people

That is why...

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All our products are vegan, made with organic and seasonal ingredients 

We are constantly looking for more sustainable solutions

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We partner with local suppliers and independent workers

We try to be open with our clients and honest about our products and business

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