Ephrem and Fisseha Yosef are Ethiopian brothers who made the big move to America to further their opportunities. Both accomplished young men, they had completed their college education, specializing in economics. However, little did they realize that their career paths were about to make a significant detour.

The brothers had joined their family's restaurant business in America, an endeavor that showcased the rich culinary traditions of their Ethiopian roots. Among the many dishes they offered, one stood out: Injera. This sourdough-risen flatbread with a slightly spongy texture was quickly becoming the star of their family’s restaurant.

The process of making injera was not unfamiliar to Ephrem and Fisseha. Ephrem particularly, took immense pleasure in crafting these breads just like their mother used to back in Ethiopia. Despite the demanding task of kneading and baking the injera, it brought them closer to their roots and instilled a sense of pride and belonging.

However, as time went by, the laborious task became increasingly burdensome. The challenge was not just the lack of additional workers; it was also the energy and time lost in baking injera all day long. With this, the brothers began to contemplate a more efficient way to produce injera.

The concept of a commercial injera business was not new to their family. They had relatives who were already involved in the injera business in Minnesota, where their product 'Shaga Injera' was a local favorite. However, the hand-baked method was labor-intensive and they needed a new approach, a more efficient, sustainable solution.

They did not view injera as merely a sustenance or a cultural symbol. They saw injera as a unifying food element shared by Ethiopians and foreigners alike. Observing the love customers in their restaurant had for injera, they realized the potential for branching out and not just catering to the Ethiopian diaspora, but also the wider American audience.

When they examined the process of making injera, they saw the potential for automation. They started to see the kneading, the baking, the time management as all parts of a process that could be streamlined. Ephrem even pointed out, 'This is a matter of mechanical engineering.' If they could devise a machine that could knead the dough, their problems might be solved.

Given their background in economics, the brothers thought of the financial benefits that could come from an automated injera production. They realized that by increasing production capacity, keeping prices low, and reducing the workload, they could elevate their business to a whole new level.

In 2013, Ephrem presented his idea to the owners of Shaga Injera in Minnesota. Understanding the potential of the concept, they agreed with his idea. Embarking on this innovative journey, they focused on working with engineering professionals to make their dream a reality. The brothers' love and passion for their family's food were about to revolutionize their business and, potentially, the global appreciation of Ethiopian cuisine.

To Ephrem and Fisseha, injera was not just a piece of bread; it was their heritage, their passion, and their future. Their entrepreneurial spirit led them on a journey of innovation, combining their love for tradition with the practicality of contemporary engineering. This story is a testament to their determination to keep their culture alive, thousands of kilometers away from home.