We’ve been making delicious tempeh for over 20 years.
It’s hard to believe how much we’ve grown over the past 20+ years, all thanks to our hard working team and our supportive customers like you. Scroll to learn where we came from and where we’re at now.
Our Story
In the early 2000s Henry Schmidt nearly had his Tilley hat blown off his head when his daughter introduced him to an Indonesian food called Tempeh. He quickly fell in love and founded a Tempeh factory of his very own in Kitchener, Ontario, because that’s just what Henry would do!
Relying heavily on his charismatic nature to help
spread the word of this amazing and nourishing food, the knowledge of Tempeh grew, and the brand quickly became widely regarded as the “best Tempeh in the land.”
As Henry approached retirement, we (his employees) sat down and hashed out a plan for us to take over the business. We were, after all, the ideal candidates for the job, having already mastered the art of Tempeh making.
The deal was done, and Henry rode off into the sunset, while we former employees, now turned owners, began innovating the production process. With renewed energy and big dreams, we knew exactly what was needed to maintain Henry’s high standard of quality, while scaling up our facility to become one the darn largest Tempeh-dedicated facilities around!
We’re excited for you to make what you love with our delicious Tempeh. We’re a bigger team now, with our products on shelves across the country.
Partners
Press
Taste for tempeh grows but Kitchener company has understood appeal for 20 years: Andrew Coppolino
Future looks healthy for Kitchener tempeh producer
“Our company has a steady focus to grow business across Canada, continue with product innovation, and lead efforts to celebrate our “Made in Canada” pride!”
Henry’s Tempeh marks 20th anniversary with the launch of a new product
“Sales of Henry’s Tempeh – which is available in Original, with Basil, with Red Pepper, and Crumble – are up 200% from five years ago.”
“NielsenIQ noted that Canadians are scaling back their consumption (on plant-based alternatives)… Tempeh (a fermented food) is the only plant-based category up 7 per cent.”
CBC Radio • The Current for April 25, 2022
IP landscape analysis and trademarks support for Henry’s Tempeh
