“Living Foods for a Thriving Life”
Sprout It began as a spark—a realization that when we nourish ourselves with living foods, we awaken to our own vitality.
Since 2011, I’ve guided many to:
- Cultivate kitchen gardens (indoor sprouts to outdoor bounty)
- Transform ingredients into probiotic-rich ferments
- Rediscover food as creative, sacred play
What started with sprouting workshops has blossomed into a fermentation revolution—one that honours both tradition and innovation.
Our Journey
From Seed to Jar
2011: Launched with sprouting/microgreens—teaching how life springs from simplicity.
2012: Expanded into raw foods, revealing nature’s uncooked brilliance.
2013: Mastered the alchemy of fermentation—where microbes become our microbiome’s allies.
Today, Sprout It offers:
- Wild-fermented breads, wraps, and pizza bases
- Probiotic elixirs (kombucha, kefir, beet kvass, fire cider)
- Cultured vegetables (sauerkraut, cortido, kimchi and seasonal specialties)
Available at our home studio and select outlets.
Why ferment?
Because food should do something for you—not just to you.
When you consume living ferments, you’re not just eating—you’re:
✔ Repopulating your gut with beneficial bacteria
✔ Unlocking nutrients trapped in raw ingredients
✔ Joining a 10,000 +-year-old tradition of microbial wisdom
Every jar of kraut is a rebellion against dead food and disconnection
Come and play in the lab
While we love sharing our products, the real magic happens when you ferment yourself.
Upcoming Offerings:
- DIY Fermentation Courses (in-person and online)
- Microbiome-Deepening Retreats (ferments + somatic practices)
- Seasonal Workshops (ferment with what’s abundant)
The best ferment is the one you make with your own hands—I’ll show you how.
