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Northshore October 2025
“My parents have been growing sprouts and making sauerkraut since I was a child,” says Dylan L’Abbe-Lindquist, owner of Gloucester’s Pigeon Cove Ferments, a small business dedicated to the art of fermented food and drink. “When we started doing sauerkraut, that was sort of our way to be part of the local food systems.” That was in 2015. Dylan and his wife, Kristen L’Abbe-Lindquist, had just had a baby, and the couple was exploring how to segue into a new business. “The house that we live in is actually the house I grew up in,” Dylan L’Abbe-Lindquist says. The couple started with sauerkraut, made from produce grown in th
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