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Humm began with a conversation at a kitchen table in Bend, OR.


In 2008, founders Michelle and Jamie were chatting, laughing and drinking Michelle’s home brewed kombucha – a recipe she’d learned from her mother-in-law and spent years perfecting. Jamie took her first sip and the next words out of her mouth were, “This is amazing! I can sell this to everyone!” The homebrew was unbelievably delicious, and the probiotics and VitaminB12, made them feel exuberant. If they could be this happy and feel this great, why not share it with the world?


They began brewing in Michelle’s kitchen and named their company Kombucha Mama. They delivered gallon glass jars of kombucha door-to-door (modern day milkman style) in a Toyota Prius where customers would leave an empty gallon jug on the doorstep with $20 under the mat and come home to fresh kombucha at their doorstep. That summer, Michelle and Jamie brought their brew to the Bend Farmer’s Market and started developing new flavor combinations to try alongside their original brew. As much kombucha as they produced, people wanted more, so they moved into a tiny brewing facility and hired a small and dedicated staff. The gallon jugs were replaced by kegs, the Prius by a delivery van, and it wasn’t long before demand necessitated a larger facility, and then an even larger facility.

Today, over 10 years after that fateful kitchen conversation, Humm is available in all 50 states and produces Humm Zero, the first kombucha with zero sugar; Probiotic Soda, Probiotic Seltzer and the first-ever Whole30 Approved kombucha.