Organic, soy-free, artisanal tempeh hand-crafted in the Hudson Valley
Artisanal tempeh freshly made in the Hudson Valley
Tempeh is a marvel of nature, a happy accident from Java, Indonesia, that became a gift to the world. When beans meet the wild culture found on teak, banana, and waru leaves, something magical happens—mycelium grows and binds the beans together, creating a food that’s deeply nourishing and bursting with life.
Mycelium is the information superhighway of forests, the unseen network connecting all living things. When we make tempeh, it’s like peering underground with a magnifying glass—witnessing nature’s intelligence in action.
Soy-free • Unpasteurized • Organic
Virtually grain-free*
Fermented in stainless steel—NOT plastic
* Our starter culture is inoculated using organic rice as a substrate, which the culture then consumes. The amount of this culture in a batch is so minimal that each brick of our tempeh contains ⅛ of one gram (or 0.125g) or less of rice: literally a tiny speck!
Our products
All organic. Made weekly.
Chickpea Tempeh and Black Bean Tempeh are always available.
Special varieties available seasonally, see below!
Shipped directly to your door in the Eastern U.S. or free delivery in the upper Hudson Valley.
Seasonal varieties
Get your tempeh for the holidays! For a limited time only.
If you live in the Eastern U.S. (excluding FL) or Eastern midwest and order by 2 PM Monday 11/24/25,
we can have this to you by Wednesday, the day before Thanksgiving!
Pinto Bean Tempeh
with smoked paprika
Great Northern Bean Tempeh
with sage and thyme
Enjoy tempeh the way it was meant to be—fresh, fluffy, and full of mycological life.
About us
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.
