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These grains are numazing™.

We sprout our grains to make them as nutritious and amazing as possible.
Grains

This is why we sprout.

We're going to nerd out on grains for a second. But don't worry. We'll save you the science and give you the English, so you can quickly see why we're so into sprouting.

whole-grains-angelic-bakehouse

It improves the flavor.1

We sprout our grains to make them delicious. In fact, we even fresh press them directly into our dough, to really bring out the flavor. This process makes our grains a little sweeter, so we never use any refined sugar.

sprouted-whole-grains-taste-angelic-bakehouse

It boosts the nutrients.1

When a seed turns into a sprout, it increases the levels of B Vitamins, folate, fiber, and essential amino acids. What’s not to love?

sprouted-grains-digestion-angelic-bakehouse

It helps the belly.2

This one’s simple. Many people say sprouted grains are easier to digest than other grains. We could go on about the enzymes and starches that make people feel this way, but you’re on a website—not in bio class.

  1. According to The Whole Grains Council. Visit website to learn more about the benefits of sprouted grains.
  2. As reported by the The Whole Grains Council. Visit website to learn more about the benefits of sprouted grains.