We believe in resilient, sustainable, local agriculture. We believe that food is medicine and that growing, preparing and eating it with love can change the world.
At least 80% of our ingredients are either locally sourced or organic. Our menu is gluten free and seasonally inspired. We never use industrial seed oils. All of our tortillas are made fresh using sprouted quinoa.
Owners Simone and Coleman started La Semilla after spending many years growing their own food and preparing it for themselves and their communities from their home kitchen. The ritual of growing food, cooking, gathering people, and feeding them always felt like a shared joy. Both have always had independent spirits so when they combined the forces of Coleman’s culinary skills with Simone’s creativity and artistic background, the entrepreneurial dream of La Semilla was born. Their emphasis on valuing sustainability, human connection, local agriculture and community is at the heart of what La Semilla is made of and they are excited to continue leaning deeper into these values as they continue to grow as a business.