By The Brook Tempeh is based in Saxapahaw, created by fermentation enthusiast Taylor Westbrook. Our North Star is to contribute to a sustainable future by reciprocating our local food systems, supporting the human microbiome, and elevating accessibility through relationships. Along the way, we’d also like to normalize plant-based proteins for all diets, including meat-eaters, by offering an appealing product in its own right, not merely as an alternative.
Non-soy tempeh is our focus—tasty proteins made from legumes like adzuki beans, lentils, and seeds, which are ready to grill, bake, pan fry, and much more—and we look to companies like Anson Mills to source grains and pulses of the Carolinas. Each blend is uniquely its own, and we hope that this nuance opens you up to the possibilities of what tempeh can be. In addition to our blends, we offer specialty products like marinated burgers and chorizo just for our Farmers’ Market friends. There are endless possibilities and we take pride in sharing these gifts with anyone willing to try.