Hapu Ferm Lab

HAPU ferm lab x Muhu Pagarid

See koostöö on juba pikemat aega hoos – iga HAPU musta leiva shoyu valmib Muhu Pagarite leivatoodetest, mis on kurvalt letile ootama jäänud või mõnel muul põhjusel ei leia teed toidulauale.

Päästame, lammutame osadeks, tarbime! 🤎
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This collaboration has been running for a while now – every batch of HAPU black bread shoyu is made from Muhu Pagarid bread products that were sadly left waiting on the shelf or for some other reason never made it to the table.

We rescue, we break down, we consume! 🤎

Uudiseid!
HAPU asjad pagar ISH pagarikojas nõmmel uut kodu ootamas 🤎
Imeline koht shoppamiseks ja chillimiseks!!
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News!
HAPU goodies waiting for a new home at pagar ISH bakery in nõmme 🤎
A wonderful spot for shopping and chilling!!

Sushi night? 🍱

Üks kvaliteetne ning maitsev shoyu on su parim kaaslane. Selleks, et oleks läbi ja lõhki hea!!
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A good-quality, tasty shoyu is your best companion. Because everything deserves to be good through and through!!

www.hapu.ee

Introducing HAPU / Hiro Takeda

Hiro’s spent most of his life in the restaurant industry and brings a multicultural approach to everything he does. One of the biggest turning points in his career was interning at Noma in Copenhagen, spending over half his time there in the fermentation lab.

That path led him to Empirical Spirits, an innovative distillery working with a base of beer and sake fermentation, using vacuum distillation to create entirely new kinds of spirits.

All of this has given Hiro a deep, hands-on understanding of fermentation in all its forms 🤍

Introducing HAPU / Nele Lillemäe

Nele studied music, art and multimedia at the Baltic Film, Media and Arts School, and found her way into marketing and design through hands-on work with brand visuals and identity, starting with the fine dining restaurant Hiis and sandwich shop SAI!

She’s since picked up photography along the way and now handles all visuals, branding and social media at HAPU. And this year was golden for us – Kuldmuna 2026 golden egg award for packaging design with our black bread shoyu 🤎

A big part of it is teamwork – every product design comes to life through close collaboration between the chefs and the designer.

Introducing HAPU / Kristjan Jekimov

Kristjan’s spent almost ten years working in restaurants around the world. Self-taught, his path started at his grandmother’s table, eating jang and kimchi, and grew into a deep love of complex flavour and sustainable cooking.

Kristjan brings curiosity, global perspective and strong business acumen to our fermentation lab. He knows food inside out and has a good eye for how it all comes together visually.

He’s also head chef at SADU, mixing his Korean roots with his Estonian upbringing. A place with delicious food and great vibes 🤍

Üks mõte lõuna- või õhtusöögiks 🍚

Vaja läheb:

mõnd head kala
keedetud riisi veidikese riisiäädikaga
värsket kurki
röstitud seesamiseemneid
HAPU musta leiva shoyu

Sega kõik kokku ja naudi! 🤎

valmistume homseks / getting ready for tomorrow 🥟🍜🍨

HAPU pop-up @ Wambola Surf