San Diego Tempeh

About the offering

San Diego Tempeh is a seven-year-old bootstrapped fermented foods company based in Escondido, California, producing premium tempeh and expanding into boutique fermented products including aminos and kraut. The company has generated over $1M in lifetime revenue ($315K in 2025), started at farmers markets and expanded into Erewhon and 200+ other high-end retail accounts across Southern California. The company is raising $400K to double production capacity and purchase equipment to increase efficiency, with a $2M revenue target by 2030. The Wefunder campaign has raised $50,400 from 4 investors, with a $50,000 featured investment from Ryan Lewis (UCSD employee, long-time patron, first-time investor). The offering includes equity with profit distributions. The Problem The fermented foods market is growing rapidly as consumers increasingly seek gut-health-focused, whole-food, plant-based protein options. Tempeh—a traditional Indonesian fermented soybean product—is one of the most nutrient-dense plant proteins available but remains underrepresented in the US market compared to tofu, with most commercial tempeh being mass-produced with lower quality standards. High-end natural food retailers and health-conscious consumers in Southern California demand artisanal, locally produced fermented foods, yet few producers operate at the quality level and scale needed to serve accounts like Erewhon (widely considered the most selective natural grocery retailer in the US). The Solution San Diego Tempeh produces what it describes as the highest-quality tempeh in Southern California, along with an expanding product line of boutique fermented foods (aminos and kraut). The company positions itself in the "food is medicine" space, emphasizing the health benefits of traditionally fermented products. The bootstrapped growth path—starting at farmers markets, building direct customer relationships, then expanding into premium retail—has created organic brand credibility and demand-driven growth. The $400K raise targets doubling production capacity and purchasing efficiency-improving equipment to meet existing retail demand and enable further expansion. Business Model Revenue comes from wholesale distribution to 200+ high-end retail accounts (including Erewhon, the gold standard of natural/premium grocery), farmers market direct sales, and potentially direct-to-consumer channels. The company has generated $1M+ in lifetime revenue with $315K in 2025, indicating steady growth from a bootstrapped base. The equity offering includes profit distributions, suggesting the company intends to share operating profits with investors rather than relying solely on an exit event for returns. The $2M revenue target by 2030 implies approximately 6x growth from the 2025 base over five years. Traction $1M+ in lifetime revenue over seven years of operation. $315K in 2025 revenue. 200+ high-end retail accounts including Erewhon (the most selective premium natural grocery retailer in the US—securing Erewhon placement is a significant validation of product quality and brand positioning). Seven years of bootstrapped growth from farmers markets to premium retail distribution. Expanded product line beyond tempeh into aminos and kraut. Partnerships with local nonprofits. The Wefunder campaign has raised $50,400 from 4 investors (heavily concentrated in the $50K featured investment). The company is described as having "a great position in the 'food is medicine' space." Team Founder Max Petrich is described as a mission-driven CPG entrepreneur and fermentation expert who founded San Diego Tempeh/Cultured Foods. Partner Luke Abbott is the founder and CEO of V-Driven and former owner of Monterey Provisions, bringing CPG expertise and industry insider knowledge. No additional team members, specific professional backgrounds, or prior company details were provided beyond these brief descriptions.

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