news back to all posts

With the will to make this 2023 a year open to the public, we moved our studio (and the club!) to a new space in Barcelona. We are very enthusiastic to join Akasha Hub Barcelona, a community space full of ideas and beautiful projects, with a large space and kitchen for events, a workshop for prototyping and a garden for growing food. We left our beloved Sudio with our two trolleys full of prototypes, experiments and good memories. Happy new year, come and visit us!

Hey tempeh fermentation lovers! Welcome to the club! We have created a group on Telegram to share tempeh practice, ideas and events, as well as to help each other with tempeh fermentation, give tips and tricks and enjoy this wonderful process together. Join us!

It’s been over a month that we are in Bali now and every day we’re just as pleasantly surprised at how tempe(h) is everywhere. It’s great. It’s served for breakfast, lunch and dinner, and as snacks. Everywhere, all the time.

From our discussions with locals, it is also surprising how omnipresent but unknown tempe(h) is. Unknown in the sense that very few people know what tempe(h) is made of, or how it is made, not to mention that it is a relationship between plants and fungi, and that this local superfood can be deployed worldwide using local crops, not just soy.

But I guess not really knowing what we’re eating is a problem of the last decades, and unfortunately doesn’t only apply to tempe(h). Indeed, the food industry is trying to make us eat anything with ingredients that are impossible to pronounce.

Let’s take back control of what we eat, let’s re-interested in what gives us our energy. Long live tempe(h)!

Being in Indonesia and immersing ourselves in this magnificent culture motivates us and reinforces our idea that taking control of our food, understanding what we eat and where it comes from is a key step in the fight against the climate crisis. We can adapt our habits to this changing context, and preserve our natural environment.

Let’s protect our home together!

Hey! Look who we met! The one and only Driando from tempemovement! If you don’t know him, he’s the food scientist and entrepreneur who started a great movement to promote and share Indonesia’s best kept secret, tempe(h)! We had the chance to show him our fermenter and fermenter necklace in person. It’s a small world!

Driando, it was a great pleasure to meet you yesterday in Barcelona, and we look forward to seeing you again in Indonesia very soon! Have a great trip in Europe!

What great news came in our emails this week! We have received a grant to travel to Bali, to participate in the design challenge at the Bali Fab Fest, the world’s largest Fab Lab event. We will be researching and designing bio-materials made from mycelium, the roots of mushrooms!

We will take this chance to see Indonesia in a broader sense, to immerse ourselves in its energy. Indonesia is the birthplace of tempe(h), and we couldn’t have found a more meaningful destination. We will be able to learn everything we ever wanted to know about our favourite fermented product, to be with the people who make it, in its natural environment. The Domingo Club can only grow from this, and we can’t wait!

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!

Yaay! Our black t-shirts have arrived and we are super happy with the result! They are designed by us and screen-printed locally in Barcelona with water-based ink on organic cotton. Get your one on our e-shop if you want to support us 🌻

And we’ve launched it with the Domingo organic tee-shirts. The best way to support us while waiting for our other projects. Tee-shirt designed by us, screen-printed locally in Barcelona with water-based ink on organic cotton.

Get it now on our shop page. We ship worldwide.