About Us
Some things are worth the wait. Fermentation is one of them.
Sabarac was born in Brisbane, Queensland in 2018, out of a simple obsession: making hot sauce the right way. Founder Geoff Barker had spent years perfecting the art of fermentation — learning how time, salt, and the right ingredients could transform fresh chillies into something truly extraordinary.
What started as a passion project became Australia's premier producer of fermented hot sauces and condiments. And we've never looked back.
Small Batch. Big Flavour.
Every bottle of Sabarac is handcrafted and fermented in small batches right here in Brisbane. We don't rush the process — because you can't. Fermentation demands patience, and patience rewards you with depth, complexity, and a flavour profile that no shortcut can replicate.
We draw inspiration from two worlds: the bold, sun-drenched produce of Australia and the umami-rich traditions of Japanese cuisine. Think miso, shiitake, and Australian ingredients coming together in ways that are unexpected, balanced, and genuinely delicious. It's a flavour fusion that's entirely our own.
Made with Purpose
We believe great food shouldn't cost the earth — literally. Sustainability and zero waste aren't buzzwords for us; they're baked into how we operate. From sourcing to production, we're committed to minimising our footprint and making choices that are good for people and the planet.
Our award-winning sauces have earned recognition for their quality and craft, but what we're most proud of is building something honest — a product made with real ingredients, real care, and a genuine love for the craft of fermentation.
Join the Ferment
Whether you're a lifelong hot sauce devotee or just discovering the world of fermented foods, there's a Sabarac sauce for you. Follow our journey on Instagram @_sabarac_ and become part of a community that believes food should be bold, thoughtful, and a little bit wild.
Handcrafted in Brisbane. Fermented with love.