We began making tempeh in 2015 as a new fermentation hobby and oh how it grew.
After experimenting with different legumes, grains, and seeds we decided to share with the people of Portland.
These days we are making tempeh for grocery stores, restaurants, universities, food carts, and our Farmer's Market customers.
We're looking forward to the future, one batch at a time.
Squirrel and Crow strives to:
• Envision sustainability
• Produce quality food
• Grow with our community
Here at Squirrel and Crow we often joke "will it tempeh?
Pumpkin Seeds ✓
Nixtamalized Corn ✓
Toasted Coconut ✓
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