HEX Superette

We were recently featured in @nytimes for something we’ve been advocating for since 2010: bringing small-scale, city-based food manufacturing to Baltimore. When we launched HEX Ferments in 2013, we were told it couldn’t be done. A zoning official literally laughed. The health department joked that “Fermentation” sounded like a last name. One official called our work “impossible and dangerous.” But we proved them wrong. 💪 It took 3 years, endless meetings, and some unexpected allies — but we opened Baltimore’s first legally permitted fermentation kitchen and never looked back. From our start at Belvedere Square to shelves across the region, to our latest venture @hexsuperette — we’re still growing, still rooted in Baltimore, and still deeply committed to this work. “Fermentation is about more than food,” says co-founder Shane Carpenter. “It’s about rebuilding local economies, reconnecting to tradition, and proving that meaningful work belongs here.” Come see for yourself: Join an upcoming fermentation workshop, or stop by HEX Superette to taste the results and support dozens of local makers with us. 🧡 Eat local. Learn local. Invest in OUR city. #HEXFerments #HEXSuperette #Fermentation #NYTFeature #BaltimoreEats #EatLocal #GutHealth #FoodEntrepreneur #WomenInBusiness #SlowFood #LocalFoodMovement #SmallBusinessLove #MadeInBaltimore

Have you been by for breakfast yet? Weekend mornings at HEX are finding their rhythm… coffee flowing, pastries disappearing fast, and plenty of patio sunshine. We’re open at 8am Saturdays + Sundays with breakfast, lunch, coffee, cocktails, and shelves full of ingredients for easy spring meals. This week’s newsletter recipe? Silky peanut noodles with tinned fish, ginger, and crunchy vegetables, the kind of low-effort dinner that makes you feel oddly accomplished. Not subscribed yet? You’re missing recipes, market pairings, workshop announcements, and all the good stuff 🌿 #hexsuperette #breakfast #healthyeatingmadeeasy #eatlocal #fermentation

A little something for every kind of mom 💐 The coffee bar is flowing, pastries are abundant, cocktails are chilling, and the shelves are full of gifts she probably didn’t know she wanted (but absolutely does). Local wines, beautiful teas, chocolate, tinned fish, savory peanut butters, funky ferments - you know, the essentials. And if your love language is feeding people well: breakfast, lunch, and early dinner are all happening this weekend. We’re especially excited about this weekend’s strata…one of those dishes that makes you stop mid-bite and question every breakfast that came before it. We’re open Saturday 8am–7pm and Sunday (Mother’s Day) 8am–5pm. No reservations - just come hungry. Bring your mom, your chosen family, your brunch crew…or honestly just yourself. 🌿 #hexsuperette #mothersday #baltimore #shopsmall #breakfast

Calling all kombucha lovers 🍹✨ This Saturday, May 9 is our FINAL kombucha workshop of the year and there are only 2 tickets left ! If you’ve been wanting to start brewing your own bubbly, probiotic-rich kombucha at home, this is your sign. Spring and summer are the perfect seasons to get a brew going on your countertop 🌞🫧 Join Meaghan Carpenter, co-founder of HEX Ferments & @hexsuperette for a fun, hands-on 2-hour workshop where you’ll learn the essentials of home kombucha brewing, flavoring, bottle conditioning, and SCOBY care. Come sip, learn, ask questions, and leave inspired to start brewing your own ✨ 🎟 Grab one of the last two spots before they’re gone - link to register in profile. #hexferments #kombucha #workshop #kombuchaaddict fermentation

Mornings are looking real good around here ☀️ Weekend breakfast is in full swing - coffee flowing, pastries out, and a menu built for slow starts, best enjoyed on the sun-filled patio or ordered ahead to fuel a get-it-done Saturday. Breakfast burritos (omni + vegan), house-made granola with roasted strawberry compote (thank you @moonvalleyfarm 🍓), and plenty more to ease into the day. Shakerato, anyone? Think espresso martini vibes - minus the spirits. And our house-made chai is ready this weekend! Have you tried the turmeric black pepper gougère yet? Or the blueberry preserved lemon scone? Both are quickly becoming favorites (and tend to sell out fast). Huge thank you to Rebecca for helping bring the pastry program to life, and to Erika for making and baking these beauties fresh every weekend 💛 And while you’re here, take a lap around the market - the shelves are full of new finds we’re pretty excited about. Come hungry, stay curious…maybe leave with a few things you didn’t plan on 😉 Open Tuesday - Friday 11am - 7pm Saturday 8am - 7pm Sunday 8am - 5pm #hexsuperette #shoplocal #breakfastofchampions #fermentation

Good morning ☀️ Weekend breakfast is officially here! Shakshuka, breakfast sandwiches, burritos, strata & more, with standouts like our kimchi tomato shakshuka with local eggs and focaccia, and a buttermilk biscuit breakfast sandwich (that will melt your heart) layered with gochujang mayo, greens, and pickled onions. Morning cocktails have entered the chat. We’re pouring a lineup of refreshing, low ABV drinks - including The Fermentista, inspired by an espresso tonic with a HEX twist: kombucha in place of tonic, layered with sweet vermouth, espresso, citrus, and a touch of hops. Bright, lightly bitter, and quietly complex - the kind of drink that wakes you up without slowing you down. Pastries are out, coffee is flowing, and the full spread is just getting started. Doors are now open at 8am Saturday’s & Sunday’s - come see what mornings look like at HEX 🌞 #hexsuperette #gowithyourgut

Sharpen your skills - literally. 🔪✨ Join us Saturday April 25 10a-12p @hexsuperette for an interactive, high-energy, knife skills class designed to elevate your confidence, precision, and efficiency in the kitchen. Whether you’re a home cook or a seasoned foodie, this hands-on experience will transform the way you prep, slice, and present your food. BYO knife and come ready to learn, connect, and level up your culinary game 🔪. Your knife is your most powerful kitchen tool - let’s make sure you’re using it like a chef💪🏽 🔗Click the link to learn more and secure your seat today! Limited spots available. /collections/upcoming-events/products/knife-skills-workshop-with-chef-mel

Spring is doing its thing…so are we 🌿 Shelves are stocked, produce is popping, farm fresh eggs are flowing, and the patio is calling. Grab a Whisky No. 1 with HEX Ginger Kombucha and settle in for a minute. Lately we’ve been leaning into our favorite pairings: HEX Fermenty Dip + Keya’s Black Salt Chips (trust us) Curry Carrot Soup + Mastiha Keftedes Brooklyn Delhi simmer sauces + Springfield Farms chicken = easy weeknight win Plus: new tinned fish just landed and yes, we found the cutest fish-shaped lemon squeezer to go with it 🐟🍋 Only 2 seats left for The Brine Lab tomorrow with @the.inspired.alchemist - if you’ve been curious, this is your moment. And coming up: Chef Mel’s Knife Skills Workshop on April 25th - a seriously useful way to level up your everyday cooking (and feel a lot more confident doing it). Details in bio. And…we’ve been quietly working on something new for weekends, starting tomorrow! If you know, you know 👀 We cater, too! DM us for the details. Come by, wander a little, bring a friend (or a dog…hi Benny 🐾) #hexsuperette #shoplocal #baltimorefood #fermentation #baltimore

🌱🥬 Our Spring Workshop Series is here! Kraut, kimchi, kombucha + two new classes: The Brine Lab with Hunter + Sharpen your knife skills with Chef Mel… The Line-up✨ 
🔥 Brine Lab April 11th 🌎Fermentation 101 April 18th Earth Day Edition - portion of ticket sales go to benefit the Oyster Recovery Partnership 🔪Knife Skills w/ Chef Mel April 25th 🥬Kimchi May 2nd 🔮Kombucha May 9th 👉Register details in bio and at  under Upcoming Events We only run a limited number of workshops and once they’re gone, that’s it until late summer. Want to be the first to know when we are offering workshops? DM with your email to be included in our weekly newsletters. #hexferments #fermentation #baltimoreevents #kombucha #kimchi

Spring is showing off a little…so we are too 🌸 Our spring fermentation workshops with @hexferments are live and truly, don’t sleep on these. They always sell out, and we won’t be running another round until late summer. Kimchi, kombucha, Earth Day Fermentation, and our newest deep dive: The Brine Lab: a one-of-a-kind workshop exploring how fermented brine can transform drinks and flavor in unexpected ways. Come learn, get your hands in it, and take a little magic home with you. Details in profile 👆 At the bar, Hunter’s latest: Just Delightful - vegetal, bright, a little spicy, a little funky (in the best way). Made with chacho jalapeño aguardiente, pineapple, lime, spice simple, HEX glow brine, and green ruby kombucha. Light, crushable…slightly dangerous. This is exactly the kind of thinking behind The Brine Lab - taking something most people pour down the drain and turning it into something…well, delightful. In the café: Wild Rice & Mushroom Soup is here for these cool spring days. Staying in? The freezer is stocked with soups to carry you through the weekend. In the market: 🍫 New Raaka chocolate bars (we’re a little obsessed) @raakachocolate 🍬 BonBon sour gummies (also obsessed) 🍄 Local Manchester Mushroom drink mixes; coffee, chai, and hot chocolate with functional mushrooms And because it finally feels like spring: locally grown potted flowers are here - pansies, mini daffodils, hyacinths, tulips…cheer up someone’s day! Oh and yes, we cater! On and off-site events! Feeding your crowd just got easier, local and nutrient delicious. DM for details! Come by, wander a little, and take something good home. Happy Spring! 🌷✨🪻 #hexsuperette #spring #shoplocal #baltimoreeats #baltimorefoodie

🥕 That’s a Wrap: Maryland Vegan Restaurant Week 2026! 🌱 ✅ Next up #FarmerNell (@nellaware ) of @cityweedz does a review of @hexferments at @hexsuperette for @mdveganeats ✅ Overall Rating: 10/10 ✅ The 18th Bi-Annual Maryland Vegan Restaurant Week has officially come to a close (March 6–15), and our taste buds are still celebrating. From Baltimore staples to hidden gems across the state, Maryland’s chefs really raised the bar this year. Even though the “official” week is over, these plant-based masterpieces shouldn’t be a once-a-year treat. These restaurants keep the same energy all year long! Swipe to relive the best bites of the week! ➡️ ✅ via #N_TV📺 #CityWeedsIsWhatTheCityNeeds #TheGuyWithTheGreenNails 🍀

Who knew granola could be so fun?! ✨ At our workshop with @hexsuperette , guests explored the art of an often-overlooked pantry staple, layering flavors, textures, and their own creative twists. There were questions 🔥, the energy was high, and everyone left with a small batch of their very own artisan granola 🍯🥄 We sampled our fresh granola paired with locally sourced Trimona Yogurt @trimonayougurt (in stock at HEX Superette) for a probiotic-powered flavor boost 💛 Local businesses + community + food = Chauncey’s. Missed this one? Don’t overthink it next time. Just book. #EatMoreChaunceys #ChefMel #CookingClasses #granolarecipe #probioticfoods