🔒Made in Maine: Tootie’s Tempeh turns an Indonesian classic into a Maine-made product

Inside Biddeford’s historic Pepperell Mill, Tootie’s Tempeh Inc., is bringing a fresh take to Maine’s plant-based food scene with handcrafted tempeh, a fermented soybean product. The product was launched commercially in November 2022 after two years of development.

Tootie’s co-founder, Sarah Speare, was a founder of the pet treat brands Yip Yap and Sniffers (for dogs) and Pit’r Pat (for cats). During a tour of the kitchen, Speare said that the business is named after her mother, who was known as Tootie. She said she named the company in honor of her mother’s environmental values and legacy.

What is tempeh?

Tempeh is made from fermented whole soybeans, giving it a firm texture and nutty flavor, while tofu is made from curdled soy milk and has a softer texture and milder taste. Tempeh usually has a higher protein content, along with fiber and probiotics, which are associated with fermented foods.

“It’s such a cool food,” says Speare. “It has twice the protein of tofu, tons of fiber, is a complete protein and all the benefits of fermentation for your gut health. And it’s delicious. You can crumble it to make tacos and sauces, bake it, stir fry it, marinate it, grill it, air fry it — so many options.” Even with the varied options, tempeh and related products remain a niche market. U.S. sales of tofu, tempeh and seitan grew by 1%, to $223 million, in 2025, according to Good Food Institute data cited by AgFunderNews.

How it’s made

Tootie’s Tempeh is made from soybeans, vinegar and a mushroom-derived fermentation culture. The product forms a cake. The production process became an early point of differentiation at Tootie’s. Traditional commercial methods often rely on fermenting soybeans in plastic bags. Instead, the Biddeford company developed a system using reusable metal pans and a fermentation room designed to regulate temperature, humidity and airflow over a roughly 24-hour period.

The full production cycle takes about two days, from cooking and inoculating the beans with a mushroom-based starter culture, to cutting, sealing and pasteurizing the finished product.

About the business

Tootie’s employs four people, including three in production. The business is structured as a worker-owned cooperative, a model that Speare says is intended to address disparities in ownership and decision-making. Speare relies on a range of Maine-based suppliers and partners, including WH Demmons in Portland, Prescott Metal in Biddeford, JS McCarthy in Augusta, Volk Packaging in Biddeford, Haley Metal in Biddeford, Baker Co. in Sanford, University of Maine Advanced Manufacturing Center in Orono, Maine Manufacturing Extension Partnership in Augusta, Fork Food Lab in South Portland and Maine Center for Entrepreneurs. Products are sold at co-ops, small retailers and grocery chains, including Whole Foods and Hannaford. Distribution has expanded throughout the Northeast, reaching as far as New Jersey. Tootie’s sells two varieties — traditional and curry-seasoned — both in eight-ounce cakes. The products retail for $5.99 to $7.99, depending on the store.

What’s to come?

Growth has accelerated in recent months. Tootie’s products are now in 40 Whole Foods stores. Tootie’s has also secured partnerships with meal kit provider HelloFresh and a large food-service distributor. A new packaging machine is expected this year and is designed to increase output and support the launch of marinated tempeh products.