Gaga's philosophy is simple:
- use real ingredients;
- support local producers;
- follow sustainable practices; and
- never stop fermenting.
After catching the fermentation bug at the age of 21, Gaga's founder Blaise Bourke set himself a mission to get gut loving ferments back into Australian fridges.
Despite the obvious connotations, the name “Gaga’s” is not a nod to Blaise’s favourite pop-star. It’s a tribute to his cabbage-farming great grandfather Michael “Gaga” Tobin.
Since 2014, Blaise has grown Gaga’s from a little stall at Coburg Farmers’ Market to supply independent grocers, supermarkets and health food shops around Australia. Blaise now works alongside his mum Jane, brothers Noah and Jack, and his partner Annie, which has transformed Gaga’s into a family obsession.