In 1983, Tai and Khich Lam embarked on a journey to create high-quality tofu, starting humbly in their basement. As immigrants embracing new opportunities while holding on to their cultural heritage, the Lams brought traditional tofu-making techniques from their homeland, combining time-honored methods with a commitment to freshness and quality.

 

Their basement served as both a workshop and a laboratory, where they perfected the art of tofu production. The Lams experimented tirelessly to achieve the right balance of texture, flavor, and consistency, using natural coagulants to form tofu with a smooth yet firm structure.

 

Friends and neighbors quickly took notice of their tofu, praising its authentic taste and texture. Word spread, and demand grew. What started as a small-scale operation soon became the foundation for their larger vision. 

 

By 1985, their dedication paid off when they took over the Soy Shop, a company originally founded in 1979 by Sara and Steve Yurman, giving them the opportunity to expand their operation beyond their basement. This pivotal moment marked the beginning of their journey from small-scale artisans to leaders in the local tofu-making scene in Atlanta. Their story is a testament to hard work, cultural pride, and a deep commitment to providing high-quality, plant-based foods to their community.

In 1983, Tai and Khich Lam embarked on a journey to create high-quality tofu, starting humbly in their basement. As immigrants embracing new opportunities while holding on to their cultural heritage, the Lams brought traditional tofu-making techniques from their homeland, combining time-honored methods with a commitment to freshness and quality.

 

Their basement served as both a workshop and a laboratory, where they perfected the art of tofu production. The Lams experimented tirelessly to achieve the right balance of texture, flavor, and consistency, using natural coagulants to form tofu with a smooth yet firm structure.

 

Friends and neighbors quickly took notice of their tofu, praising its authentic taste and texture. Word spread, and demand grew. What started as a small-scale operation soon became the foundation for their larger vision. 

 

By 1985, their dedication paid off when they took over the Soy Shop, a company originally founded in 1979 by Sara and Steve Yurman, giving them the opportunity to expand their operation beyond their basement. This pivotal moment marked the beginning of their journey from small-scale artisans to leaders in the local tofu-making scene in Atlanta. Their story is a testament to hard work, cultural pride, and a deep commitment to providing high-quality, plant-based foods to their community.