Hello Sébastien, could you tell us a little about yourself and your background?

Hello and thank you for this invitation to share our adventure! My journey is a mix of discoveries and passions. It all started in 2014 when my sister, who lived in Brooklyn, introduced me to kombucha. It was a revelation, as much for its benefits on the microbiota as for the richness of this fermentation universe. The idea to launch Lökki was born from this budding passion for fermentation, combined with a deep desire to create a different kind of business, with a positive impact. With Nina, who shares this vision and had trained in social and solidarity entrepreneurship, we decided to embark on this wonderful adventure.

Since your last participation in the show, how has the company Lökki Kombucha has it evolved?

The last Natexpo trade show took place only 4 months ago, so there haven't been any major changes since then. That said, a significant moment for us was our move to a slightly larger brewery. We moved from Cavaillon to Saint-Andiol, still in Provence, in the Bouches-du-Rhône department. This move gives us more space to continue brewing our drinks in the traditional way while keeping our values ​​intact!

What role did the Natexpo trade fair play in the development of your business?

Natexpo is a key annual event for us. It's where we meet our partners and distributors, and interact with other committed players in the organic sector. Over the years, the show has allowed us to gain a better reputation and strengthen our credibility in the sector. As an emerging brand, this is a real springboard. Visitor feedback challenges and inspires us every year to improve our products and refine our communication.

Is there a particular moment that marked the history of Lökki Kombucha ?

There have been several significant moments, but one of the most significant was our change of status to a mission-driven company in 2021. This was the culmination of many reflections and actions to structure our mission. This is ongoing, as we are just completing a process of corporate climate conventions with a very committed 2030 roadmap for the transition.  

What are your goals and plans for the future of the company?

Our ambition is to continue growing Lökki while remaining aligned with our values. We want to develop our range of original, vibrant, and delicious fermented drinks to meet consumer expectations, while continuing our efforts to reduce our environmental impact. This involves innovations in our production processes, new sourcing of surprising and high-quality raw materials, even more responsible packaging (hello deposits) and a more sustainable impact (decarbonization, water and biodiversity preservation, and human care). We also want to strengthen our local and collaborative actions to be an even more committed player in our ecosystem.

Your daily organic reflex? 

For me, the organic reflex is above all about favoring seasonal products, made locally, by conscientious women and men. On a daily basis, this translates into organic, fair, and regenerative food and a definite effort to limit waste. Consuming less but better, consciously, by asking ourselves the right questions about the impact of our choices.

We wish you the same success as them! Join the next edition from November 30 to December 2, 2025 at Paris Expo Porte de Versailles 👇
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