The verified marketplace for artisan fermented food
We help micro-producers of fermented food become legal sellers in their region — then connect them directly with buyers nearby. No website to build. No building to lease. No shipping. Just great food, collected from the person who made it.
Our vision
"Our vision is to empower micro-producers of fermented foods and help them find buyers in their local communities — without the overhead of doing it alone."
Fresh Fermenting guides producers through getting legally registered in their region, then handles everything else — the storefront, the discovery, the payments. No website to build, no building to lease, no shipping fees.
Buyers collect directly from the producer — at their home, a local landmark, a park, wherever suits them. The platform does the work of finding buyers. The producer's job is to have exceptional food ready to sell.
Every seller holds a valid food business registration. No registration, no listing.
Buyers discover what's available near them. Food travels metres, not thousands of kilometres.
Starting in New Zealand. Designed from day one for registered producers in any jurisdiction worldwide.
Launching with sourdough. Growing to include every artisan fermented food as the framework scales.
Loaf is our first product: a dedicated marketplace for registered sourdough bakers to sell freshly baked — or frozen — loaves to nearby buyers. Every baker holds a current food business registration, verified before they go live.
Every listing carries a complete allergen declaration. Payments are held in escrow until the buyer confirms pickup. Buyers collect directly from the baker — at the baker's home, a local café, a nearby park, wherever the baker specifies.
The platform vision
Each category launches when we can properly support producers selling that fermented food legally in their region.
How it works
Browse the map for verified bakers with fresh or frozen loaves available nearby. Filter by loaf type, pickup day, or allergen requirements.
Location-first discoveryEvery listing shows a full allergen declaration and the baker's registration credentials — before you commit to anything.
Full transparencyPay through Stripe. Your money is held in escrow until you confirm pickup. All fees are shown upfront as separate line items — no surprises.
Escrow protectedPick up directly from the baker at a time and place they've specified — their home, a local landmark, a café carpark, a park. Confirm in the app and leave a review.
Direct from the makerIn New Zealand, sourdough bakers need National Programme 2 registration with their local council. Our guide walks you through every step — usually 2–4 weeks start to finish.
We help you get thereUpload your food business registration certificate. Our team reviews within 2 business days. Once approved, your Verified Food Business badge appears on your profile and every listing.
2-day reviewAdd fresh or frozen loaves with photos, allergen declarations, and pickup details. Set your location — your home, a local landmark, wherever suits you. Your full address is only revealed to buyers after payment.
You set the termsBuyers find you on the map. When they confirm pickup, payment releases to your Stripe account. 7% seller fee — no subscription, no hidden costs.
7% seller fee + 1.5% buyer feeProducer help
The registration you need depends on what you make. Here's the framework in New Zealand — with notes for other countries below.
Minimum legal requirements for selling sourdough bread from a home kitchen in New Zealand under the Food Act 2014. Mandatory steps only.
In the UK, selling food commercially requires registration with your local authority. Applies to home kitchens. Free, cannot be refused, must be done at least 28 days before first sale.
No single national law — regulations are state-by-state. Sourdough is permitted under cottage food laws in all 50 states. Loaf's local pickup model aligns well with most state restrictions.
Australia has no general cottage food exemption. Home kitchen commercial food production typically requires council approval. The pathway exists — it requires more effort than NZ or UK.
Canadian food regulation is provincial. Most provinces permit home bakers to sell shelf-stable baked goods without commercial kitchen approval — subject to conditions.
Why it works
Buyers get food they can trust, from producers they can see. Producers get a professional storefront, local buyers, and a review record that builds over time — without any of the overhead.
Early access
Launching Loaf in New Zealand first, then rolling out globally. Whether you want to find great local bread or become a verified seller, join the list now.
No spam. We'll only contact you when Loaf launches in your area.