291 Dustin Tavern Rd, Weare, NH 03281, US
Our Story
About Stephanie
Before starting Micro Mama’s in 2012 with two hundred dollars and a vision/mission; Stephanie co owned a masonry company, private cheffed, and had a handful of successful years in real estate sales. She was born a creative with an entrepreneurial spirit. Stephanie has manifested both growth and trust in building her Micro Mama’s brand from the ground up on the core foundation of integrity, and joy.
Where we started in 2012
Micro Mamas Kimchi began in 2012 with a small rented commercial kitchen at Country Spirit Restaurant owned by the late Rick Hall in Henniker, New Hampshire. During off-hours, founder Stephanie transformed a modest 3 × 3 × 3-foot basement space into the company's very first fermentation room. Though small, it became the first USDA Organic inspected production facility, and the foundation of everything that followed.
2013-2014
As demand increased, production moved to the Pancake House in Henniker, where Patrick and Melanie Conner generously provided access to their commercial kitchen during off-hours. A dedicated 10 × 5-foot fermentation room—affectionately known as the "Chicken Coop"—was built, allowing production capacity to grow while maintaining the same commitment to quality and craftsmanship.
Building a Strong Foundation
During these early years, local business mentor Dave Arnold of Henniker played an important role in helping guide the business through its formative stages. Support from the Fair Food Network and its regional representatives also provided valuable resources and encouragement as Micro Mamas Kimchi continued to grow.
Micro Mamas Today
Now in Weare new hampshire
Today, Micro Mama's proudly operates from our purpose-built production facility in Weare, New Hampshire, a space designed to uphold the highest standards of craftsmanship, food safety, and quality.
What began in a small 3-foot fermentation room has grown into one of New England's leading producers of certified organic fermented vegetables. Our independently built and owned facility is home to dedicated stainless steel fermentation systems, allowing us to remain true to our commitment to never ferment in plastic while producing every batch with precision and care.
We partner with local farmers whenever possible to source certified organic vegetables, supporting New Hampshire agriculture while creating products that are raw, vegan, gluten-free, and made without compromise. Today, Micro Mama's products can be found in grocery stores, restaurants, farm stands, and specialty retailers throughout New Hampshire and across New England. Over the years, we've handcrafted more than half a million pounds of New Hampshire-grown vegetables, helping extend the region's harvest and strengthen the local food system.
While our facility and reach have grown, our philosophy has remained the same: exceptional food starts with exceptional craftsmanship. Every jar reflects our dedication to certified organic ingredients, plastic-free fermentation, and thoughtful packaging. For our customers, our farming partners, and future generations.
Regenerative systems
One of Stephanie’s greatest satisfactions is working with plants and the natural world to achieve mutually beneficial and innovative solutions that impact the challenges facing local food webs, local economies, and for the joy of it all. She introduced the ancient tradition of fermenting vegetables as NH’s first free standing commercial producer. Her products promote diverse health benefits, and taste that consumers, chefs, food service directors, and the health care professionals crave and desire.
Micro Mama’s was the first freestanding vegetable fermenter in the state of New Hampshire & the only fermenter east of the Mississippi to NOT ferment in plastics from the very beginning. This core foundational value ensures Micro Mama’s products are some of the cleanest foods in our locality.
