Organic, local & seasonal. Building community & giving back.

The SpringLoaf team finds inspiration in the natural abundance of Northern California's family farms and artisan food purveyors. We work with healthy and sustainably produced ingredients as much as possible, and we support local farmers and Bay Area nonprofit organizations.

As part of this commitment, we make our food from scratch, using organic and local ingredients when feasible. Our expert staff is available to help you design a menu that showcases the freshest flavors of the season, and we are happy to prepare a completely organic menu upon request.

We also partner with community-oriented organizations through targeted sponsorships and donations. Ongoing relationships include KQED, SF Camerawork and Lincoln Childcare Center as well as various local schools and fundraising events.

SpringLoaf is a member of the International Slow Food Association, which works to preserve local food traditions and promote a just and sustainable food system. We incorporate full recycling and composting practices both onsite at our events and offsite in our offices and kitchens, donating any larger amounts of leftover food to area food banks and shelters.

We invite you to talk with us about creative ways to make your next event more resource and energy efficient.

Sustainability