Summers Sprouted Flour

Founded in 2001 in New Mexico

Our Flours

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It was in 1977 that Shelley, embarked upon her sprouted flour odyssey. As a nutritional counselor, she had worked with thousands of bodies, which gave her the insight that eating easy-to-digest ingredients, such as sprouted flours played a significant role in her client’s diets. This revelation led her to write and publish Creating Heaven Through Your Plate, a nutritional guidebook in 1996. Thereafter, Shelley realized the marketplace lacked high quality, sprouted foods. Guided by her innate knowledge of sprouted grains, dedication to her clients, and heart-based passion; she began developing a proprietary sprouting process to yield the best possible sprouted flour.

Hence, in 2001, Summers Sprouted Flour was born, introducing organic sprouted spelt to the market. In the following years, organic sprouted wheat (2002), rye (2004) and kamut (2007) were introduced, along with a recipe database that was created to provide healthy, flavorful sprouted flour recipes to her growing number of satisfied customers. However, in 2008, a forest fire devastated her house in the mountains, and her life-path changed.

She was then approached by Pamela, a Summers Sprouted Flour customer/industry consultant, to restart the business.

Shelley Summers
Creating Heaven Through your plate
Summer Sprouted Flour
Summer Sprouted Flour

Pamela initially came across Summers Sprouted Flour, out of the blue, while on the internet, and was just, plain, intrigued by the product. The thought of sprouted grains and flours complemented her own passion for sprouted foods. She immediately placed an order and was impressed by the texture, baking qualities, digestibility, and nutritional value of the sprouted flour – all of which enabled her to understand the important role that sprouted flours play in health, and within her own diet. After talking with Shelley, and developing an irresistible need to bake, Pamela knew she had to be a part of the company. Thus, with the guidance of Shelley, the company’s reintroduction process was initiated.

Pamela moved the business to northern Arizona, specifically, Prescott Valley, and has spent much of her time perfecting the company’s unique sprouting process.  Needless to say, she is committed to upholding the same product quality and sprouting standards, as developed by Shelley.  Pamela looks forward to introducing new grain varieties and sprouted food products, as well as, providing the wonderful Summers Sprouted Flours and cereals to old and new customers, with the goal of building a sustainable, long-term business.

Shelley is an advisor to the company, and currently resides in Oregon, she can be contacted for nutritional counseling at

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