Our Story

Our search for gluten-free and non-soy based food started because of our children's eczema, and subsequently the knowledge that both wheat and soy are some of the most genetically modified food commodies in the world. It wasn't easy for us initially as they are used in so much food products, and we love them. 

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In the process of reducing soy intake, one of the the hardest is to let go of tempeh. We love it! It is easy to see why - tempeh is one of the most nutritious plant-based protein source. Besides being high in protein, low in fat, it is also easier to digest with higher minerals bio-availability due to the process of fermentation that the beans underwent to produce a piece of tempeh. 

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It was almost a divine intervention when a friend inspired us with the possibility of making non-soy tempeh at home. Motivated by the desire to be able to enjoy eating tempeh again, I embarked on the journey to ferment my own tempeh using various types of beans. That's when I realised how much effort and care goes into making a piece of seemingly humble tempeh. After a lot of trial and error, consultation with different teachers and research on tempeh fermentation process, I was delighted when I finally found a recipe that produces tempeh that I am happy enough to share with others. 

 

Throughout the journey, I am awakened to the beauty of this dynamic fermentation process that involves working with living organism to transform an ingredient into something with more depth, flavour and nourishing. I slowly appreciate how positive thoughts and care taken during the process of fermentation would influence the outcome. Making tempeh has since went beyond production, to relationship building between myself and the yeast that transforms the beans; and with whoever that consume them. 

 

I sincerely wish that you would enjoy and be nourished by our tempeh, for every piece is made with as much loving attention as we would for our own children.