Boland Ferments
Preserving
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Automatically translated from DutchTranslated by Google
Core concept and our values
Boland Ferments stands for chef-quality fermentations, full of flavor and committed to preventing food waste. What drives chef Kyle Boland is the flavor transformation of fermentations, both in the jar and on the plate. For Kyle, fermentation is not a trend, but an ancient preservation technique that temporarily fell into oblivion and is now starting a new chapter. As a chef, he traveled the world and worked in leading restaurants; he translates that acquired experience and expertise into every jar Boland Ferments releases. With his own face on every product, Kyle literally and figuratively stands behind his business. Boland Ferments launched its first products in late November 2023 and has since been steadily building a brand that places craftsmanship, sustainability, and taste at the center.
Special offering and specialities
One of the most thoughtful choices in the production process is the use of barley as the basis for the homemade koji culture. Locally grown barley fits perfectly within the traditional Japanese method—just like rice and soybeans—and at the same time aligns with flavors that Belgian consumers are already familiar with through beer and bread. This choice is continued in his seasonal range of New Style Misos. These are misos with a vegetable base. The Koji transforms, for example, pumpkin or beetroot, fennel, leek greens, etc. With this, Chef Boland capitalizes on surpluses from local organic farmers. An overly successful harvest, oddities, late- or early-blooming plants… Such requests appeal to his creativity. The Umami Sauce range had a similar start. This proprietary recipe owes its existence to the question: what to do with all that organically certified egg white that is used much less in restaurants than the yolks? It challenges his knowledge to apply techniques for the very reason they originated: a solution for preserving food. In addition to this range of flavor enhancers, Boland Ferments is also known for its top flavorings: signature pickles and kimchi.
Impact on the gastronomic ecosystem
Boland Ferments consciously positions itself as a bridge between centuries-old knowledge and contemporary kitchen needs, for both the home cook and the professional. The products are designed as 'secret weapons in the kitchen': they enhance familiar dishes in an instant. It is simply a matter of making their use in the kitchen a habit. In addition to the products themselves, Boland Ferments organizes workshops in Ghent (@Eethaven) where participants learn to apply fermentation techniques themselves. For professionals, the chef is happy to put his apron back on to implement the preparations hands-on in their own restaurant or large-scale kitchen. Furthermore, in broader consultations, Boland Ferments is an active driving force in the sustainability working group for the hospitality industry and food producers of the City of Ghent. Zero waste, natural, and local are not empty promises, but principles that influence every choice the brand makes.
Partnerships and collaborations
Boland Ferments is a driven family business that loves making connections. On the one hand regarding raw materials, as long as they are of organic origin. On the other hand, in terms of production, they do not shy away from custom work. For instance, Het Hinkelspel presented a Boland Ferments chutney tailored to their cheeses. The collaboration with bakery MORGEN dates back a long time and once again illustrates their consistent values. Unsold bread from the bakery is processed by the chef into MORGEN miso. This bread miso is, in turn, also used by bakery MORGEN itself in pastries. A short supply chain and a circular story. Flavor enhancers serve to strengthen sustainability together. Boland Ferments confirms that fermentation is not just a technique, but a way of thinking about food, origin, and the future of what we eat.
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