65 Trillium Park Pl., Kitchener, ON N2E 1X1
Henry’s Tempeh can trace it’s roots all the way to Salt Spring Island, one of the Gulf Islands in the Strait of Georgia between mainland British Columbia, Canada and Vancouver Island. Of course, Tempeh comes from a much farther away place, the beautiful country of Indonesia, where one of the owners spent 3 years working and becoming fluent in Bahasa Indonesia.
Back in those days, Henry, the original founder of Henry’s, was intrigued enough by his daughters idea to help start a tempeh company to serve the island and beyond. After traveling across this great land with a truck and trailer full of equipment, the operation was brought to fermentation. Thus, Salt Spring Tempeh was born, a true family business! Yes, it was on an island, but logistical problems could be solved later, for the time being the place was simply gorgeous and a perfect place to make tempeh. With things running smoothly and his daughter in control, Henry decided it was time to be on the move again.
Having returned to Kitchener-Waterloo, Henry decided he would finally make one of his dreams come true; to run a business all by himself! It was ambitious. And at times, perhaps rambunctious! But most of all, it turned out to be delicious! Henry quickly began making tempeh in Kitchener-Waterloo, while promoting the product as much as he could by demonstrating to audiences how to cook and prepare the products.