Laurence
Chief Taster
She has the final say. A pairing only leaves the workshop once it has passed her palate, known for being demanding and utterly ruthless when it comes to sugar.
Our story
Two crafts,
one pair of hands
Sungura was born in 2024 on rue du Try, between a bakehouse, a nanobrewery and a row of hops that grows a little too fast every summer.
A bakehouse, then a brew kettle
Gaëtan first learned bread and pastry. Sourdough starters, proving times, the patience that anything fermenting demands. The move to beer came almost naturally: the same grains, the same yeasts, the same obsession with temperature to within half a degree.
For two years, the two workshops lived side by side without talking to each other. Until the evening when a roasted stout ended up, more or less by chance, next to a dark chocolate entremets. It was obvious straight away, and slightly irritating: why was nobody doing this properly?
Hops in front of the house
We planted our first rhizomes behind the workshop, with barely any idea of how much work it would take. The bines climb to six metres, demand pruning, wiring and attention, and repay it with a bitterness you won't find in a packet.
These hops give Kidjani, our IPA, its character. It changes slightly from one year to the next, depending on the rain and the July sun. We decided not to correct that: it is precisely what gives a beer a sense of place.
Pairing as a craft
A dessert and a beer created separately sometimes meet happily. Created together, they answer each other. Sometimes we start from the beer, sometimes from the fruit, and we adjust until the two are better together than apart.
That is what we come to share at your home, or show you here, between the tanks and the plants. Not a lecture: a table, glasses, plates, and the slightly childlike pleasure of understanding why it works.
One house, one team
Sungura is run by GaLo Consulting and by four people who taste everything before you do. We work in small quantities, with producers we know, and we would rather turn down a date than rush an evening.
We are a young house. That means you will always speak to someone who makes the decisions, and your feedback literally ends up on the workshop table the next morning.
“We don't serve a beer with a dessert. We serve a pairing, and you won't find it anywhere else.”
The team
The faces of Sungura
Four people, one workshop, and an unreasonable number of side-by-side tastings on Friday evenings.
Gaëtan
Pastry chef, baker & brewer
He puts together the entremets in the morning and keeps an eye on the fermentations in the afternoon. He's the one who leads the tastings, glass in hand, without notes.
Coline
Marketing Manager
She tells our story without ever dressing it up. Photos, words, seasons: if you've found us, it's probably her doing.
Aymeric
Customer experience
He answers the phone, pins down the dates, checks for allergies and always turns up with one glass too many. Your evening goes well because he thought of it before you did.