Hudson Valley Tempeh

Hudson Valley Tempeh began as Tempeh North, the original brainchild of Jessica Childs, who learned to make tempeh at The Natural Gourmet Institute in NYC and The Tempeh Shop in Gainesville, FLA about 15 years ago. In 2017, Jessica turned over the business to Katherine Fleissner, her friend and fellow tempeh lover. Over the past few years the company’s style of tempeh making has evolved to using stainless steel pains in a water bath method, as opposed to fermenting in plastic bags. This yields a thicker, fluffier product. All of their tempeh is currently soy-free, made with dedicated equipment for those who have allergies.

Email hudsonvalleytempeh@gmail.com to order, and let Katherine know where you’ve heard about her tempeh!