Berliner BIO Friedrichshainer Bunte, Schale 

The slight spiciness of the radish sprouts with the mild-nutty alfalfa and a robust lentil mix.

Professionals at Work

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

Klaus Schacherer, a graduate agricultural engineer specializing in plant cultivation, is the founder of the Sprossenmanufaktur and responsible for production. Temperature and humidity in the production room are optimally controlled by us, 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, a business economist for hotel and catering, our customers from trade and gastronomy have a competent contact person. We value personal contact 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 the 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 regulations and microbiologically.

A Berlin Plant

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