Get to Know Seed + Sprout
Why did we get into the bowl biz? One part culinary ambition, one part desire to do good. Here’s what you should know about us.
The Team
Husband-and-wife owners PJ and Rachel met doing their Masters in Hospitality Administration at Cornell University. PJ also has a degree from the Culinary Institute of America.
Before moving back to PJ’s native San Diego, they lived, cooked and ran restaurants in Rachel’s native Zambia. They’re food nerds to the core and proud of the exceptional Seed + Sprout team.
The Seed + Sprout Philosophy
Feel good about what you eat.
That’s why most of our ingredients are sourced from within a 200-mile radius. Our beef is grass-fed and our duck is raised with care by Maple Leaf Farms.
Our bowls are never boring.
Living and cooking in Zambia taught us to be grateful for and make the most use of what was available. To enliven our dishes, we put the full culinary arsenal to work—herbs, spices, nuts, seeds, condiments, pickles, seasonings.
Wellness is for everybody.
We’re proud of our price point. To keep our bowls affordable for as many people as possible, we put on our accounting-nerd hats, seeking ingredients and suppliers that can meet our rigorous standards without overrunning your budget.
Bloom where you’re sprouted.
We’re not down with food waste, plastic or landfills. Our kitchen is ruthlessly efficient, we serve glass-bottled beverages sans straws, and when you’re done eating, our natural fiber food bowls can go straight into the compost.
Choice matters.
We don’t shun any type of diet which is why we have tons of options, including dairy-free, gluten-free, vegan, and vegetarian customizations. We’ve created a menu of macro bowls that contain all the healthy ingredients your body needs on a daily basis. Or you can pick and choose among ingredients to customize a bowl to your liking.
