- Ashlyn Zamora
Zamora’s originally from Austin, Texas, where she first got into the restaurant industry as a cocktail server. She says she was around a lot of what she calls “unconscious food, per se.” After starting college, she took up yoga, eventually becoming an instructor and moving to the Springs. She spent time in Paonia, Colorado, with a friend who taught her how to make fermented foods, like yogurt, sauerkraut and kombucha.
Location Details Bliss Barr & Conscious Kitchen
“I had eaten those foods but never had been taught how to make it,” she says. “Kombucha’s the one thing I felt a real connection with and became fond of.”
In addition to her ‘booch and offering Bliss Barr as a commissary for other food businesses, she’s built a menu of avocado toast, vegan-friendly smoothies, chia seed pudding and more. She’s also offering products from commissary users, like Edward Elvarian’s Manitou Mycelium, which offers nitro cold-brew coffee and what Zamora calls medical mushrooms.