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We are an independent, certified living wage employer dedicated to producing premium organic tempeh.  Since 2002 we have been perfecting our unique, quality-driven, small batch tempeh making process.  Our products are certified organic, vegan, and gluten-free, and made at our HACCP Certified, CFIA inspected, and SFCA licensed facility in Waterloo Region.  We are one of Canada’s original tempeh producers and our tempeh can be found in stores across the country!  If you would like to explore joining our team, we’d love to hear from you!

What is Tempeh?

Tempeh is a minimally processed superfood originating from the island of Java in Indonesia.  It is made with cultured and fermented soybeans (though other legumes may also be used!).  It is an excellent source of protein, fibre, and prebiotics. It is gut-friendly, easily digestible, and absolutely delicious!  Tempeh is highly versatile, able to both mimic other foods and be a creation on its very own.   

Our Story

“We make tempeh and that’s all we do.”   – Henry Schmidt

Henry’s Tempeh has roots in Salt Spring Island, British Columbia. It was there that Henry Schmidt, the original founder of Henry’s Tempeh, helped his daughter start Salt Spring Tempeh. Once the business was running smoothly with his daughter in control, Henry returned home to Kitchener-Waterloo.

Then, in 2002, Henry decided it was time to realize his dream of running his own business. So, he began making tempeh in Kitchener-Waterloo from locally-sourced soybeans while promoting the product as much as he could. His charm and personality helped build momentum for the Henry’s Tempeh brand, and his tempeh’s mild taste and high quality gave it staying power.

Meanwhile a young traveler named Paul had returned to the area after spending three tempeh-fuelled years on the island of Java in Indonesia. After seeing Paul’s doozy of a cover letter explaining his experience in Indonesian culture, Henry just couldn’t say no to hiring him. Paul slowly mastered the art of tempeh making with the guidance of long-time employee Begzada. 

Since then, Henry’s Tempeh has seen plenty of change: Shifting ownership, moving locations, expanding our facilities. But one thing is the same as it was in 2002: we still make tempeh and that is still all we do.