OUR STORY
After a fruitless search to find authentic Indonesian-style tempe(h) in the US, we started making our own for friends and family in a small bread proofer. In 2023, Reculture Foods came to life as our communities’ interests grew: our tempeh is umami-filled, nutty, and addicting – entirely different from what you find in most grocery stores!
In 2024, we joined the La Cocina Business Incubator in SF to grow our impact and stay rooted in what matters: creating community and sharing thoughtfully made tempeh.
* the Indonesian spelling is without an ‘h’; we honor both spellings
WHO WE ARE
Salam kenal!
We’re Feby and Melati, Indonesian-American friends and tempeh makers based in the Bay Area. We are kids of parents who routinely purchased long distance phone cards to let family abroad know they were eating well.
Reculture bridges our homes here in California and our ancestral land – a magical archipelago, where jungle, volcanic rocks, and city concrete always meet the sea. As Reculture’s co-owners, we are dedicated to the craft of tempeh while reframing the story of an often misunderstood food.
As multicultural kids, Indonesian food was our way to connect to a faraway yet very personal land. We’ve learned that this is a similar experience for many: to feel a sense of home while still longing for another place. Through Reculture, we return to our family’s foods with creativity and care, honoring where we come from and imagining what comes next.
Feby Boediarto, she/her (CEO + Head of Culture)
Melati Citrawireja, she/her (Head of Product Development, Marketing + Design)
Sam Ryo, he/him
Advisor
Sam is an Indonesian born scientist & entrepreneur with a decade of CPG experience in the US. As a member of Bay Area based Voyage’s founding team, he led the development of green technologies and created sustainable products to build a climate resilient food system. He is passionate about democratizing food and navigating new representations of diasporic food culture.