Sharon Flynn is considered a foremost authority on fermentation and has made it her mission to bring a variety of fermented food and drinks into homes everywhere. Sharon immersed herself in various fermentation techniques during 20 years abroad living in Malaysia, Japan, the US and Europe as an expat, experiencing the benefits of these foods on the microbiome first hand when her youngest daughter became ill.

This led her back to Australia, and to the birth of The Fermentary in 2013. Sharon has since fought hard to ferment traditionally, standing for complex flavour and texture over fast processes and health food fads which has earned The Fermentary many awards for various products including ‘Outstanding Artisan’.

In 2015 Sharon attended a fermentation residency with Sandor Katz in his home in Tennessee, later returning to Kyoto to attend a Koji residency. Sharon published Ferment for Good, in 2017, now in its third edition. She shares her knowledge and passion for this ancient art through her various products and sold out workshops and events, regularly hosting other experts to Australia to share theirs.