The Philosopher’s Stoneground is a fast-growing mission-driven artisanal nut butter company in Berkeley, California. We make, sell, and distribute a line of stone ground sprouted almond butter, coconut butter, and Cocotella (chocolate coconut butter).
Sprouting almonds is a traditional preparation technique that makes them sweeter, more digestible, and more nutritious. Stone grinding is an ancient technology that creates superior flavor, texture, and nutrient profile compared to modern metal processors.
Our mission is intelligent nourishment: spreading consciousness and nourishing all Life through delicious food designed for human consumption. We’re a big-picture company focused on facilitating the flourishing of Life on Earth.
We are positioning ourselves as an economic engine to propel regenerative agriculture into widespread flourishing by becoming the first food product company to source 100% regeneratively-grown ingredients. Regenerative agriculture models nature to produce multiple crop yields in a given orchard while bolstering soil life, water retention, and long-term carbon sequestration.
We also intend for our company’s manufacturing and distribution to be fueled by 100% renewable energy so that our company is nourishing to Life and Earth.
I had a vision on April 17, 2013 that it was my life’s work to start a sprouted almond butter company to educate people on the importance of sprouted food and create a network of regenerative almond orchards to supply my company and others.
I launched on Earth Day, 2013, thus engaging myself in the long-term process of proving my thesis in environmental ethics – that human industry can become a force for health of people, planet, and the rest of Life!
Our customers are primarily health-conscious consumers in Northern California. Our biggest challenge producing enough to feed them all, let alone the inquiries we get globally!
I am most proud of bootstrapping a successful food business while strongly progressing towards achieving our mission. We are about to begin assembling a team of farmers and researchers to create an experimental dry-farmed regenerative almond orchard in the Capay Valley.