SproutCraft was opened in early 2009 inside of Atmananda Yoga studio in Soho by Chef Chris Rayman and former business partner Eric Levinson. In a short period of time SproutCraft captured the attention of many with its affinity for seasonally appropriate living-food creations executed in the manner and style of that found in gourmet cuisine.

The food speaks for itself by maintaining a light and balanced consistency adherring to health, proper food combining and seasonality. The main focus is on soaking/ sprouting of all nuts, seeds, legumes and grains for smoother digestion and increased nutrition. Nuts, and fats are used moderately and tropical foods such as cashews, mangoes, bananas are rarely used. The flavors are bold and accentuated with fresh spices and delicate herbs intended to please the palate and enliven the taste buds.

The food reflects many different cultural styles ranging from mediteranean, indian, asian and french. Our hand-made desserts are completely raw and gluten-free, including our chocolate. Our desserts are lightly sweetened with either fruit, agave, carob or stevia.

It is our philosophy that food must not only sustain healthy people, but a healthy planet, as well.  That is why we support local farmers using sustainable practices, and source only fair trade organic products globally. 

We believe that healthy, organic food is a right, not a privilege. We also believe in making information available through education, so people may start incorporating a living-foods lifestye in to there own.