Jessica Huszar of Haxan Ferments brings a fermentation-focused Cellar Talk to the table — a natural fit for wine, food, and living craft.

Jessica Huszar is the fermenter and cook behind Häxan Ferments. Combining her background as a molecular biologist with a lifelong obsession with flavor, she founded Häxan in 2018 to bring naturally fermented hot sauces and vinegars made with PNW-grown ingredients to the home cook’s pantry. Her work has been featured in the New York Times, The Kitchn, and the Seattle Times, and her products are carried at Whole Foods and PCC locations across Washington and Oregon.

https://haxanferments.com/