My parents started growing and selling organic vegetables in 1984, and were one of the first Soil Association licence holders in the country. Not long after, they began sprouting. They wanted the best possible food for me and my siblings, and found a market for it along the way. What started in the family home grew into an organic sprouting household name.

I was born in 1989, into that world. I grew up around sprouts, helping as a child, learning the rhythms of the business as a teenager, eventually co-managing it into my adult life. Then I met Raife, and together we managed the business for a decade and built a life around the same values it was founded on.

Two children later, Sprouted was born. The craft we inherited is sprouting, how to properly wake a seed, and we're taking it somewhere it's never been: shelf-stable and convenient, made for everyday life.

We found David, a friend who shares our philosophy around conscious food and conscious business. He saw what we were building, believed in it, and has been with us since the start.

We don't call something sprouted until it tails, a visible tail on the grain, proof it genuinely germinated, not just a soak. Everything we source is certified organic, with personal connections all the way through the supply chain. We apply the same care to every ingredient, down to the water we use.

Good for you, the land and future generations.