Soi & Co.
Places
Redefining Soy in Europe –
A Conversation on Vegan Innovation and true dedication
Soi & Co. has been on our list of favorite places to feature from the very beginning, as their values align perfectly with ours. When Mengya welcomed us into their space and guided us to explore what we had already admired for so long, we were thrilled to get to know this beloved spot even better and enjoyed looking over their shoulders as they created their delicious Pumpkin Tart with Tofu Cream & Soy Sauce Caramel. Originally from China and with an architectural background, Mengya and Sibo moved to Berlin to redefine the image of soy in Europe. They have created a unique space with a minimalist approach, focusing solely on one ingredient. There are no distractions or compromises - just soy in all its facets.
We hope you enjoy this conversation as much as we did.
Can you tell us a bit about Soi & Co. and the concept behind it?
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Soi & Co. opened at the end of 2019. Our goal is to reshape the image of soy in Europe and introduce innovative solutions for the future of vegan diets. We work with tofu, soy milk, soy cream, and other soy products like soy sauce and miso to create vegan cakes and ice cream, showcasing the versatility of soy. On weekends, we also offer tofu-making workshops.
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The name Soi & Co. combines "soy" and "soil," reflecting how growing soy naturally enriches the soil. The "Co." stands for companionship, representing not only friends but also other connected elements like different crops, beans, vegetables, and natural components beyond just soil. Our aim is to promote a new vegan lifestyle that benefits both human health and the environment.
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You and your partner both have backgrounds in architecture. What inspired you to start Soi & Co.?
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Our passion for creating and building led us to explore beyond architecture. We wanted to dive into something new that combined food, lifestyle, and nature from a different perspective, and that’s how Soi & Co. was born.
You’ve worked in different fields. What does success mean to you?
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Success, for us, is about doing what we love. The most fulfilling moments are when we develop new products and get positive feedback from our customers. Seeing your ideas come to life and connecting with people and the environment through your work is incredibly rewarding.
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What do you hope people feel when they visit your space or try your products?
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We want people to feel inspired by the new possibilities in food and life, with everything we offer being both high-quality and aesthetically appealing.
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What makes soy so special to you?
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Soy is packed with protein and contains all essential amino acids, making it a staple in plant-based diets across Asia. We believe it has great untapped potential in European diets as well.
Could you share one of your favorite recipes using soy?
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Certainly! Here’s one of our favorites: Koji Tofu Salad with Beetroot.
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What was important to you when designing the interior of your space?
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We focused on craftsmanship, natural materials, and minimalism—values we also aim to reflect in our products.
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What has been the biggest challenge in starting your own business?
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Building a strong, high-performing team was the biggest challenge. I had to learn a lot about HR and understanding people. But this process helped me grow, and now I’m proud to say we have a team full of responsibility, professionalism, and team spirit.
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Are there other places or brands you admire for their focus and dedication?
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Yes, we really admire our partners who share a commitment to high-quality food, such as Mimi Ferments, Miso Miso, Teto Tofu, Cravers, Companion Tea, and Bonanza Coffee.
