Owner, Mobtown Fermentation
Sidharth Sharma is an owner of Mobtown Fermentation- A Baltimore-based company focused on providing people with healthy beverages that are both approachable and affordable. He started the company with two childhood friends during his last semester at the Nicholas School, and they brought their first product, Wild Kombucha, to market in February 2015. In just over a year, Wild Kombucha has gone from being sold in one cafe to over 85 locations in Maryland, the District of Columbia, and Virginia including: Whole Foods, MOM's Organic, and YogaWorks.
Wild Kombucha is their urban spin on the ancient probiotic beverage kombucha, which is known for its reputation to increase metabolism, improve digestion, and boost the immune system. By adding organic juices as flavoring, they are able to curb the vinegar undertones often associated with kombucha, while maintaining the benefits. Wild Kombucha is currently offered in Ginger-Grapefruit, Mango-Peach, and Elderberry flavors. In an attempt to reduce the environmental impact associated with their product, they exclusively source organic ingredients and utilize fair- trade tea. To reduce the number of bottles they produce, they set up bottle-returns at appropriate locations and are now offering their kombucha in keg form.
They currently produce everything by hand, but after winning the Shore Hatchery Entrepreneurship Competition hosted by Salisbury University in April, they hope to use the prize money to automate their bottling process. This would allow them to produce much larger quantities and serve a wider radius. Their goal is to continue to expand and reach communities with healthy alternatives to sodas and other soft drinks.
Learn more about Sidharth:
"The Nicholas School taught me that sustainability and environmental consciousness is not something you implement once a company is established, but a core value you instill from the ground up. It is not always financially convenient, especially during the early stages of a start-up, but you do it because it is the socially responsible thing to do. The entrepreneurship and innovation program gave me the tools to get my company off the ground, and the Nicholas School taught me to look beyond the bottom line."