All images copyright Alchemy Pickle Company. Used with permission.
Rebekka Hutton (left)

in a pickle

After working for several years in urban agriculture, Rebekka Hutton’s career took a left turn. She was downsized, but rather than pursue other opportunities in the same field, she decided to use the break as an opportunity to do what she wanted—go to culinary school and pursue her passion for food. In 2012, Alchemy Pickle Company was launched, making high-quality fermented products available to customers in the Greater Toronto Area.

Rebekka has a passion for establishing deeper connections between local farmers and consumers. All produce used by Alchemy Pickle Company is purchased directly from certified organic Ontario farmers, supporting the local food economy. All of her pickles, condiments, and beverages are hand-crafted and are traditionally fermented with unrefined sea salt with no vinegar added. This creates nutrient dense, living foods with complex flavours that contain probiotics and bio-available nutrients.

Working alongside her is Michael Scahill, beverage manager and kombucha maker. With a background in Urban Forestry and the non-profit sector, Michael brings significant project management experience to his role at Alchemy. He studied Sustainable Agriculture at Fleming College and worked as part of the team that established the 7-acre Black Creek Community Farm in Toronto.

Because all of the products require refrigeration and are packed in glass jars and bottles, Alchemy Pickle Company does not ship its products nationally. They are available locally and throughout various specialty and wholesale shops in Southern Ontario.