Safran Fou

Safran Fou, fermentation as a language

Saffron, terroir and controlled fermentations

Crazy Saffron is a unique project, at the crossroads of agriculture , the fermentation and gastronomy. Located in the south of France, the estate cultivates its own saffron , used as a central raw material in fermented kefirs carried out to the very end, without compromising on dryness and precision.

Non-alcoholic beverages with a gastronomic focus

Here, alcohol-free is neither playful nor sweet: it is Dry, structured, sometimes radical , with real aromatic depth. The use of Koji , long fermentations, and the absence of residual sugar place Safran Fou in a clearly distinct category. gastronomic , more at the table than just as an aperitif.