A sprouted grain is a whole grain that has begun the natural germination process — the first stage a seed goes through before growing into a plant. Sprouting is stopped early, before the grain develops into a mature plant, and the sprouted grain is then used to make foods such as bread.¹

As a grain sprouts, natural enzymes begin breaking down some of its stored starches and proteins. Sprouting can also reduce phytate, a naturally occurring compound
that binds certain minerals. These changes may make some nutrients more available, depending on the grain and sprouting conditions.¹,²

Sprouted whole wheat bread is made from whole wheat berries that have been soaked and allowed to germinate. This natural process “wakes up” the grain, helping unlock nutrients, improve digestibility, and enhance flavor. At Alvarado Street Bakery, we then use the sprouted grains to create a mash used in our products – quite different from some other brands that use refined flour as their first ingredient!

Both are made with whole grains, but Alvarado Street Bakery’s sprouted whole wheat breads begin with whole grains that have already begun the natural germination process before being incorporated into the bread.

During germination, enzymes become active and begin breaking down some of the grain’s stored starches and proteins, while phytate levels may decrease. These changes alter the grain’s composition, can improve the availability of certain nutrients, and may positively affect digestibility. 

Traditional whole wheat bread, by comparison, is made with whole grains that have not undergone this germination process.¹ Sprouted whole wheat also brings out the bread’s natural sweetness and nutty flavor, and creates a soft, tender crumb and satisfying structure.

Sprouting may make some nutrients more available, depending on the grain and sprouting conditions. During germination, phytate, a naturally occurring compound that binds certain minerals, can decrease. Sprouting doesn't necessarily increase the total amount of these nutrients; rather, it may change how available they are for absorption.¹,²

Sprouting activates enzymes that begin breaking down some of the grain’s starches and proteins, which may affect digestibility. However, much of the evidence for these effects is mechanistic or based on laboratory models, so sprouted bread should not be assumed to be easier to digest for everyone.²,³

Sprouting does not eliminate the carbohydrate in whole grains. Instead, it can change the composition and digestibility of some of the grain’s carbohydrates. During germination, enzymes begin breaking down some starches into simpler sugars, while other components of the grain remain intact.¹,²

Alvarado Street Bakery’s sprouted sourdough combines two processes: sprouting the grain before baking and fermenting the dough with our housemade whole wheat sourdough starter. 

Sprouting begins the natural germination process, while sourdough fermentation uses microorganisms to ferment the dough. Together, these processes contribute to the bread’s distinctive flavor, texture, and characteristics.

Sprouted whole grain bread is a versatile carbohydrate choice for a range of people. It may be a good option for those looking to increase their fiber intake, upgrade the overall nutritional value of their meals, or help support energy needs around physical activity. 

Pairing Alvarado Street Bakery’s sprouted whole grain breads with protein-rich foods is a great way to build satisfying meals or snacks. As with any food, individual needs, preferences, tolerance, and overall eating pattern should guide recommendations.

Sprouted whole grain bread can be a good fit for people who are mindful of blood sugar as part of an overall balanced eating pattern. Pairing it with protein-rich foods, healthy fats, and other fiber-rich foods can help create balanced, satisfying meals and snacks. Early research suggests that certain sprouted-grain breads may produce lower post-meal glucose responses than some comparison breads. ⁴˒⁵ 

However, these studies were small and evaluated specific breads, so the findings cannot be generalized to all sprouted breads or Alvarado Street Bakery products. Individual responses vary, and people managing diabetes should follow their healthcare team's guidance.

Sprouted whole grain bread can be part of a balanced eating pattern for someone taking a GLP-1 medication. Since appetite and food intake are often reduced in this population, choosing nutrient-dense foods can be one practical way to make the most of the foods that are eaten. 

Alvarado Street Bakery’s Thin-Sliced sprouted whole grain breads offer a flexible option to enjoy whole grains and fiber even when appetite is lower. Pairing a slice with a protein-rich food, such as eggs, turkey, or cottage cheese, is one simple way to build a satisfying, nutrient dense meal or snack.

Yes, our breads and bagels are vegan with the current exception of our cinnamon raisin bagel.

Allergens that are NEVER used in our bakery facility include: Peanuts, Tree Nuts, Eggs & Dairy.

Some Alvarado Street Bakery breads contain added wheat gluten, which can help provide structure and support the texture of a whole grain bread. Gluten is a naturally occurring protein in wheat. Products containing wheat or wheat gluten are not appropriate for people with celiac disease or a medically diagnosed wheat- or gluten-related condition.

The added sugars listed on our Nutrition Facts labels come from ingredients like organic cane sugar or organic agave syrup used in select varieties. Some of our products also contain fruit-based ingredients, such as raisins and organic date paste. Because formulations and labeling can vary, please consult each variety’s ingredient list and Nutrition Facts panel for details on total and added sugars.

Alvarado Street Bakery has kept its approach simple for nearly 50 years. We use organic sprouted whole wheat, which retains the bran, germ, and the nutrients naturally found in them, without added vitamins or minerals for fortification. Our breads are meant to be enjoyed as part of a balanced eating pattern that draws nutrients from a variety of foods.