We do things differently.

Most tempeh in the world is fermented in plastic. Ours isn’t. We ferment in stainless steel, allowing the mycelium to form thick, fluffy layers as nature intended. The result? The best tempeh you’ve ever tasted.

We believe tempeh should be a staple food—it’s sustainable, easy to cook, and packed with protein, probiotics, minerals and fiber. We want more people to know about it and love it.