About

Fruitslagers are like a family business, brought together by flavour and a healthy landscape. From our farm and voedselstation in Culemborg, we grow, forage and research ingredients, and turn them into products. Just like traditional butchers, Fruitslagers work nose to tail: every part of a crop ends up in one of our products. You'll find us on the menu as the solution for soda (Roze Bunker), as a plant-based alternative to steak (Boonzaak), or as the non-alcoholic alternative to wine (Cul Sec).

Our goal is to make the Dutch landscape more diverse. That's why we work with regenerative farmers: with them we grow traditional Dutch bean varieties for our Boonzaak tempeh, plant regenerative herbs for our Roze Bunker sodas, and distil complex flavours from their food forests for our Field Guide <0.5 spirits.

We learned to forage from our ancestors. Their age-old techniques are our greatest joy, and form the heart of our search for new flavours and textures. And thanks to Roze Bunker's sodas, we're packed with hands-on experience too. In nine years we've planted fields full of fruit trees and wild herbs, processed countless leftover streams, and sent many clinking glasses of sparkling (syrup) solutions flying across the bar. In almost a decade we got to know the food chain inside out and built long-lasting partnerships.

So it's time to expand our menu. By tending native crops like old-school winemakers and experimenting with foraged ingredients in our food lab, we developed a regenerative menu. Or in other words: a landscape full of flavour. Taste and restore the landscape! Of course, a website like this can't hold the whole growing plan, every production step and all our partnerships. Want to know more about that? Email: info@fruitslagers.nl