Sprouting options for small cafe?

Hi all! We're wanting to do more sprouting for a smaller cafe. We would be doing everything from quinoa to chickpeas that would ultimately be used both raw or cooked, plus the usual garnish sprouts like broccoli, onion, etc.   Our biggest challenge is the legume goodies, as we need a solution that can yield decent volume without burning too much space, and the popular mason jar trick won't work for that kind of quantity... Anyone sprouting these types of things in smaller commercial settings like this? If so, care to share your tricks?





  • ClaireTClaireT Raw Master

    I love the idea!

    Maybe you can do sprouting on trays if you keep them damp enough. 


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