We are going on a trip and will close our shop for a few weeks. We will process your orders as soon as we return in September. Happy summer to all!

We’ve been in our studio designing, making and coding our fermenter prototypes for a long time now and we miss sharing real moments with you around healthy and sustainable food. But we are getting there! So what are we busy with now?

• We are finishing the fermenter, we can see the end! We still have a few details to work out, but basically we’re getting there. Maud is finishing the last details of the cabinet so that it can be easily manufactured later on, while Antoine is coding the interface of the electronics, so that it will be the easiest to use, by all. It’s taking us longer than expected, as we’re learning a lot along the way, but wow what an experience.
• We are documenting our entire process, from design to fabrication to use, as always we want to be as inclusive as possible to bring together as many fermentistas as possible. we dream of a world where everyone enjoys delicious plant-based proteins, made at home in a conscious and environmentally friendly way.
• We are designing a series of workshops around tempeh fermentation, but also about how to make the fermenter. If you are interested in this kind of workshop, please contact us.
• We are preparing our summer holidays, where we will spend a few days in Belgium to see friends and family, and then we will go to the north of Spain to cycle the Camino de Compostela, we can’t wait!

Here’s a souvenir of our stand. The Maker Faire is the event for makers, where we present our projects and share them with each other. We look forward to seeing more projects related to ecology, better ressource management and nutrition in this kind of event. Let’s create the change we want to see.

We had the chance to speak on this topic twice as a guest in a series of talks organised by Fab Lab Barcelona. Here are the recordings:

• Citizens at the center of food systems + Picnic(to come)
• This is Distributed Design

Intermediate phase of the fermentation of a tempe(h), from adzuki beans in this case. When the mycelium, the roots of the fungi, have started to colonise the beans, but not yet completely. The tips of their branches start to touch, to connect. The mycelial network starts to feed on the beans, sharing its nutrients, breaking them down into smaller bits.

It is this process that interests us in tempe(h). This ability of the mycelium to pre-digest our food, to make its nutrients more accessible to us, so that we can enjoy it fully.

It’s such a beautiful process that we have access to, thanks to tempe(h) fermentation.

We have been invited to be part of a collective art exhibition about the climate and social crisis. Our fermenter necklace will represent our ideas, via the production and transformation of food at a hyper local level through the collaboration with fungi and microorganisms.

Barcelona, see you tonight at the opening, 7pm at the Santa Mònica Art Center on the Rambla.

Calm technology. We need technological help to grow tempeh in places where the climate is not suitable for its growth. The idea of our fermenter is to replicate the Indonesian climate, to cooperate with nature and help it help us. But the technology for our device doesn’t need to be intrusive, connected to the internet, track our habits or consume more energy than it actually needs. It just needs to produce heat according to what the growth of the mycelium requires. Only a few components are needed. A few components that we can understand, repair and improve if necessary. A few components that reconcile open-source technology with citizens and our food production. We like to call it calm technology.

What is in the image?

There is a small fan, a heating pad, an electronic board with a micro-controller, a screen and a button, and a temperature sensor. The sensor measures the temperature in the fermenter, the heating pad produces heat in exchange for electricity and the fan spreads it evenly. The interface (screen, button) allows the selection of the ideal temperature for the desired fermentation and the programming of a timer.

Our Domingo necklace has been published in Mold Magazine, a magazine dedicated to designing the future of food and how design can transform our food system.

“Body Heat to Harvest — A necklace that ferments tempeh using your body heat”.
→ Read the full story on Mold Magazine website.

We are thrilled to be featured in the documentary This is Distributed Design as winners of the Distributed Design Award!

This is a movement that has such great potential in the way we design and produce goods around the world. Congratulations to those who make it all possible.

We gave an interview to the Belgian magazine Dot-To-Dot, an online format that promotes lifestyles in harmony with the environment through various aspects such as agriculture, food, the sharing of urban space and consumption patterns in an urban setting.

We retraced our path and explained our values. The transcript is available online on [their website]( (https://dot-to-dot.be/domingo-club/) (only in French, sorry).

Thanks to Corentine and the Dot-To-Dot team.

We are very happy to have been part of Festivalet Barcelona this weekend (11-12/12), an artisans and designers fair that brings together more than eighty participants who come to show and sell, directly to the public, their locally manufactured or small-scale products.

It was a blast to meet and to had the chance to explain our project to so many people. We have aroused the curiosity of the participants with our Domingo Necklace!