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 home 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, Reculture was accepted into the renowned La Cocina Business Incubator program in San Francisco, where we are working to expand our reach and perfect our unpasteurized tempeh recipe that is reminiscent of our family’s homeland, Indonesia.
* the Indonesian spelling is without an ‘h’; we honor both spellings
WHO WE ARE
Salam kenal!
We’re Feby (she/her) and Melati (she/her), 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. We come from grandparents who made and sold tempeh, fish, and nasi at beaches and airports as a means of survival and hope. We are descendents of a magical archipelago, where jungle, volcanic rocks, and concrete always meet with water.
Reculture bridges our homes here in California and our ancestral land. As Reculture’s co-owners, we are dedicated to the craft of tempeh while reframing the story of an often misunderstood food.
As diasporic kids growing up in California, Indonesian food was our way to connect to a faraway yet very personal land. Over the years, we’ve learned that this is a similar experience for many: to feel a sense of home and longing simultaneously in more than one place. Today, we reconnect to our family’s foods in a modern and creative way as a means to remember who we are and create anew.
Feby Boediarto (CEO + Head of Culture)
Melati Citrawireja (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.