DINING FEATURE
BY DARCY SPRAGUE
LUNCH AND LEARN Casper Fermentable owners Ben and Phoebe Hollander said they like to educate people on fermented foods and Jewish culture. The couple has a collection of books that inspired for interested diners to peruse.
"KosherSoul" by Michael W. Twitty
"Eat A Peach" by David Chang
The Smoked Salmon Lox ($14) and Berry Bagel Special ($5.50) are two of the options at Casper Fermentables. (Photos by Darcy Sprague)
Phoebe and Ben Hollander own Casper Fermentables.
"Jerusalem" by Yotam Ottolenghi and Sami Tamimi
Casper Fermentables Local restaurant showcases owners' Jewish, Korean heritage C asper Fermentables, which started as a small business selling mustard, pickles and grew up learning to cook from his mother, a professional chef. Ben said both sides of his heritage eat many fermented foods, which is
"The Art of Fermentation" by Sandor Ellix Katz
sauerkraut bagels. Currently, they are only operating at one farmer’s market, but hope to expand in the future. The name Casper is a reference to Casper the Friendly Ghost. Hollander, who studies microbiotics at The University of Texas, said is a reference for unseen nutrients that are healthy, such as good bacteria in kombucha. “We really like to think of this place, not just as a restaurant, but as a place where people can come and learn something. From fermenta- tion to kombucha to Judaism, we’re happy to be really open and answer questions,” Phoebe said.
other products at a farmer’s market, celebrated its one-year anniversary of having a brick-and-mortar location in June. “It’s been really cool to be able to show our customers from the farm- ers market, where our model is to buy the products and take it away, what we can make with them,” co-owner Ben Hollander said. Hollander began selling fer- mented products on Sundays in 2016 while working in food service during the week. Ben, who is Jewish and Korean,
Casper Fermentables 4715 S. Lamar Blvd., Austin 512-330-4935 www.casperfermentables.com Hours: Wed.-Fri. 8 a.m.-2 p.m., Sat.-Sun. 9 a.m.-2 p.m., Mon.-Tue. closed
where he got his inspiration. Hollander met Phoebe, and she joined Casper Fermentables in 2020. By then, Ben had begun experimenting with breads and other sourdough recipes. Phoebe and Ben expanded to several farmer’s markets. The couple decided to take the leap on a brick-and-mortar. The shop opened in Sunset Valley in June 2022. Phoebe and Ben decided to expand the pastry options and add meals, such as
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