NEW YORK. BOStempeh has grown into one of the top tempeh brands in America. The product brand is based in Boston and it was named The Best Premium Tempeh Producer in New England at the 2023 Food & Drink Awards! Now, their online sales span the country reaching states like Arizona, California, New Jersey, Indiana, and especially New York. BOStempeh has been popular with a one week the tampeh-making process which makes their product always fresh and fast to deliver.

All of this success comes down to the grit and creativity of the crew working behind the scenes. Intrigued by their story, this is an exclusive interview with Meylia Kurnianto, one of the brilliant minds behind BOSTempeh, to get the inside scoop.

Q: Could you explain a little about how the tempeh-making process takes one week? What are the steps involved?

A: Sure. The process of making tempeh can be challenging yet fulfilling at the same time. Honoring our cultural heritage, the science of fermentation, and the true authenticity of Indonesian original tempeh, we produce our tempeh in smaller batches within a completely licensed and insured, specialized commercial facility.

While the fermentation period itself ranges from 24 to 36 hours, operating full production in a commercial environment that meets to nationally recognized standards and certifications incurs some associated business operational costs. Consequently, a minimum volume is necessary to conduct production, and we generally consolidate orders received over a span of 2 to 3 days into a cycle. It's all because we care about the quality of our tempeh and ensuring our customers are satisfied. 

Q: How did the name Bostempeh come about? Is it because you are based in Boston, Massachusetts?

A: BOStempeh has two meanings. First it reminds us of our business started from our home kitchen in Massachusetts, with BOSton being its capital city, and secondly, in Indonesian language, the word “BOS” means the leader and/or “one in charge and/or dominate”. This is in line with our vision and objective to become a leading brand in the growing and promising plant-based industry, not only in the U.S. but also globally. BOStempeh brings forth not only high premium products, but also its intangible heritage essence and importance through educational materials and cultural awareness.

The name BOStempeh carries the symbolism of Alpha and Omega, representing both the beginning and the end. 

Q: There are four creative founders and partners. Each of you likely comes from a different background. Could you share the creative process behind the scenes at Bostempeh? How do you divide responsibilities such as production, packaging design, and other aspects of the business?

A: Thank you for noticing that! You are absolutely on the money. BOStempeh, LLC is a team of four purpose-driven professionals, united in one spirit, mind, and vision to bring the freshest authentic unpasteurized tempeh to the land we now call our home. As immigrants, our cultural identity and the food we grew up with are integral parts of our beings.

Our craving for an authentic taste-like-home culinary experience was the initial seed of BOStempeh as our version of the American Dream. Each of us brings a spirit of excellence, unwavering passion, enthusiasm, and an unstoppable commitment to creating state-of-the-art innovations.

Q: How are responsibilities divided among team members for production, packaging design, marketing, sales and other areas of the business? 

A: Well, we all came from a unique different background. My husband, Daniel Kurnianto, brings his engineering expertise to the business. He holds a patent for one of his inventions and also owns a second business. He oversees R&D, product development, and process improvements. One of BOStempeh’s key differentiators is the IoT (Internet of Things) monitoring system he developed, which ensures precise harvest timing every single time. This critical innovation has enabled us to become a pioneer in shipping fresh tempeh nationwide year-round without spoilage, using standard delivery services.

Meanwhile, our partners, Octavianus Asoka and Aristiya Dwiyanti, who has also owned Stovila, a 5-star Google-reviewed wedding photography business since 2012, joined us in 2020, and have been bringing with them a wealth of knowledge in food manufacturing and brand strategies. Since our commercial kitchen transition, Asoka, being the sole champion with food & beverage background from his professional career at Lindt’s chocolate, has been leading BOStempeh production in Somersworth, New Hampshire and managing our part-time staff. He spent hours in the kitchen ensuring everything meets our standards. He and I coordinate our production management closely.