Berliner BIO Scharfe Rettich-Mischung, Schale 

Doesn't that look sharp? Our piquant red-white-yellow mix goes well with sushi as well as Bavarian Brotzeit.

Professionals at Work

As is well known, sprouts can also be grown on the windowsill. However, consistently high quality and food-hygienically sound production look different.

Klaus Schacherer, Graduate Agricultural Engineer specializing in Crop Production, is the founder of Sprossenmanufaktur and responsible for production. Temperature and humidity in our production room are optimally controlled, and growth is continuously monitored.

This way, you always receive healthy, strong sprouts that stay fresh for a long time. We also offer varieties that taste and look great, but are difficult to produce and therefore hardly available in stores.

With Wolfgang Funkhauser, Business Administrator for Hospitality, our customers from retail and gastronomy have a competent contact person. We value a personal connection with our customers and are happy to accommodate your special requests.

Only Fresh Sprouts Are Good Sprouts

Because only then do they taste juicy and crunchy and retain their appetizing appearance. Storage also reduces the nutritionally valuable ingredients.

Therefore, we do not produce for stock, but always "just in time" for you.

Ecology and Hygiene

We are a member of the Bioland cultivation association and bio-certified according to EU Organic Regulation. We exclusively use seeds from organic farming and pay attention to environmentally friendly cultivation methods. Independent control bodies regularly check compliance with the EU Organic Regulation and the Bioland cultivation guidelines. Our seeds and sprouts are regularly examined according to EU Regulation and microbiologically.

A Berlin Plant

Sprossenmanufaktur always produces fresh for its customers in Berlin-Friedrichshain.