WE GO TO GREAT LENGTHS TO ETHICALLY SOURCE THE BEST ORGANIC SOYBEANS FROM REAL FAIR TRADE PARTNERSHIPS AND THE VERY BEST TEMPEH CULTURE. WE BEGAN MAKING TEMPEH OURSELVES AT HOME ON A VERY SMALL SCALE OVER 10 YEARS AGO.
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TEMPEH IS AN EXCELLENT SOURCE OF PLANT PROTEIN THAT IS VERY EASY TO DIGEST MAKING YOU FEEL COMFORTABLY FULL FOR LONG PERIODS OF TIME. WE FOCUSSED INITIALLY ON MAKING EXCELLENT TEMPEH, BECAUSE WE WERE IMPRESSED WITH ITS TASTE, TEXTURE AND VERSATILITY IN VEGAN CUISINE. THE SUBTLE NUTTY, MUSHROOMY AROMAS IN FRESH TEMPEH ARE INCOMPARABLE TO THE MASS PRODUCED, COMMERCIAL TEMPEH EXPERIENCE. PASTEURISING TEMPEH REMOVES ITS UNIQUE AROMAS AND COMPROMISES IT’S TEXTURE. WE CAREFULLY FERMENT OUR TEMPEH IN STAINLESS STEEL PANS IN SMALL BATCHES USING INSULATED WATER BATHS TO MAINTAIN PERFECT TEMPERATURES AND CONTROLLED HUMIDITY. WE AIM TO CHANGE THIS.įRESHLY MADE TEMPEH IS INCOMPARABLE TO COMMERCIALLY MADE TEMPEH FERMENTED IN PLASTIC BAGS. MANY PEOPLE HAVE HAD DISAPPOINTING EXPERIENCES WITH POOR QUALITY TEMPEH. WE WERE MOTIVATED BY THE POOR QUALITY OF COMMERCIALLY MADE TEMPEH THAT WAS SHIPPED LARGE DISTANCES AND PASTEURISED. WE BEGAN AS FERMENTERS, MAKING OUR OWN ORGANIC SOY TEMPEH. WE LIKE TO CATER WITH OUR PRODUCTS, FUSING THEM WITH STYLES AND FLAVOURS TO EXTEND AND INSPIRE OUR APPRECIATION OF VEGAN FOOD CULTURE. WE ARE INTERESTED IN HOW FERMENTATION ADDS AND CHANGES FLAVOUR TO OUR FOOD AS WELL AS IMPROVING OUR BODIES ABILITY TO ABSORB THESE FOODS. WE SPECIALISE IN MAKING AND IMPROVING THE ESSENTIAL BUILDING BLOCKS FOR PLANT BASED CUISINE. YOU CAN ALSO TRY OUR FOOD AT MARKETS AND EVENTS. WE’VE BEEN VEGAN FOR MANY YEARS, AND WE AIM TO BRING YOU EXCITING AND INNOVATIVE, CRUELTY-FREE FOOD THAT YOU CAN USE YOURSELVES IN YOUR OWN CULINARY ADVENTURES. WE ARE A VEGAN WORKER COOPERATIVE FROM BIRMINGHAM IN THE UK.
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