.png){kind=logo}
ABOUT US
Lessig Ferments was founded in 2022 by chef Roger Letourneau. Along with co-owner Christine Sandford, the two have spent their careers working as chefs in Edmonton, Belgium, Denmark and France. Alongside Lessig, the two run the travelling pop-up group "Vagabond Pop-ups".
The Team
Roger Letourneau — Owner & Operator
Roger began working in restaurants at the early age of fourteen. Over the years he has worked at several notable restaurants, including Bar Clementine, which was named EnRoute’s fifth best new restaurant in Canada.
Throughout his career, Roger developed a particular interest in fermentation, especially vinegar production. He has travelled extensively to study traditional fermentation techniques and vinegar making, and brings a wealth of knowledge and curiosity to Lessig Ferments.
The name Lessig reflects Roger’s French and German heritage — “essig” meaning vinegar in German, and the “Le” representing his family name, Letourneau.
Christine Sandford — Co-owner & Operations Manager
Christine joined Lessig Ferments in 2023 after many years working in restaurants across Canada and Europe. Most recently, she spent seven years as Executive Chef of Biera in Edmonton, which was named to Canada's 100 Best Restaurants multiple times during her tenure.
Christine brings a passion for creativity, sustainability, and working with local ingredients. With a keen eye for detail and a forward-thinking approach, she contributes both operational leadership and creative direction to Lessig Ferments.
What We Do
In Canada, many farmers encounter barriers at the processing stage, where abundant harvests can be difficult to transform into stable, value-added products.
At Lessig Ferments, our goal is to help bridge that gap by translating the bounty of the short Canadian growing season into artisan products through fermentation and preservation.
By selecting ingredients at the peak of their season and applying carefully chosen fermentation methods, we preserve nutrients while enhancing the natural character of each ingredient.
We currently produce naturally fermented hot sauces and condiments, alongside beer vinegar.
In addition to our own line of products, we offer white-label production, product consultation, and recipe development for restaurants, farmers, and other food businesses.