Been making tempeh for over 5 years for myself and my catering business. Thanks to demand from other chefs and homecooks i am looking into opening a tempeh shop. Meanwhile making and delivering tempeh around the San Francisco Bay Area, in case anyone is interested
I'm nowhere near San Francisco, but you sound pretty awesome. I love tempeh, but I have only had 2 brands. I feel lucky to have those! I think tempeh should be just as mainstream (if you can call it that) as tofu in the omni world.