The Philosopher's Stoneground
We are a big-picture company facilitating the flourishing of Life on Earth through the creation and sale of our products. Our mission is to regenerate people and the planet with delicious food that nourishes all Life through its cultivation, manufacturing, and consumption.
We started on Earth Day in April 2013 in our home kitchen in Davis thanks to the awesome California Homemade Food Act. We rapidly grew and moved into a commercial kitchen in the back of our favorite foodie restaurant at the end of June 2013. We outgrew that space and moved to Oakland in May 2014 to take our business to the next level. Since June 2015, we have been operating out of our own 2,400 sq ft production facility in Santa Cruz.
All of our ingredients are Certified Organic and meticulously sourced. We create gluten-free, peanut-free, sweetener-free, Paleo, raw, and vegan sprouted almond butters. Don’t worry; we have your health, the health of workers all along the supply chain, and the health of the planet in mind. We exist to create the best nut butters possible, on all levels, for all beings!
Our sprouted almond butters feature unpasteurized, truly raw almonds from Spain, which have been grown using dry-farming methodology, a traditional water-sustainable and regionally-adapted approach to almond agriculture. We are actively working to create the first experimental dry-farmed regenerative almond orchard in the Capay Valley to re-create Californian almond agriculture in nature's image. We are the first drought-conscious almond butter company and intend to continue pioneering this path so that you don't need to feel guilty in your choice to eat almonds.
We are water-conscious in another crucial way: all of our products are sprouted with spring water from the Santa Cruz Mountains. This is the key to bringing the almonds to their fullest vibrancy. Chlorine, pharmaceuticals, and other pollutants common to modern municipal water sources should not make their way into your body via drinking or eating. Filtered water is stripped of most of these pollutants, but also most minerals and life-force.
You can see the difference between almonds that have been soaked in filtered tap water versus spring water - the color is deeper and richer with spring water. As any good baker knows, it is best to use living spring water to allow the fermentation and flavor alchemy of bread-making to happen. Similarly, spring water soaking creates unparalleled flavor in sprouted almond butter. Compare our sprouted almond butter to other brands and you will feel the difference!
Our bodies aren't designed to ingest dormant or roasted nuts and seeds (or grains and beans). These are high in phytic acid, which acts as an enzyme inhibitor and anti-nutrient.
Sprouting the seeds and nuts before we stone grind them into butter naturally eliminates phytic acid, which is only there in the first place to store phosphorous until the seed is ready to grow. Sprouting makes food that is sweeter, more digestible, and more nutritious. We think, therefore we sprout!
Our biggest goal as a company is to create a network of Regenerative Agriculture orchards from which to source our ingredients. This style of agriculture features polycultures of perennial plants in cooperation with animals and year-round bee populations that increase biological productivity, soil fertility, nutrient density, and carbon absorption.
Each purchase helps us achieve our mission. We also welcome connections to land, people, and resources to help make this vision a reality.
Chief Philosopher and Nut Alchemist