Homemade Snack Business Sprouts into a ‘Healthy Gourmet’ Cafe

When her career in the corporate world ended, Geetha Jayaraman turned to what she loves to find a new career—cooking.

The Basking Ridge resident recently opened Spoon & Sprout Café in the Kingsbridge Center, with a focus on healthy options.

The menu at Spoon & Sprout Café is gluten-free and features a variety of “healthy gourmet” selections. These include Quinoa Salad, with bok choy, crisp apples, and walnuts, Carrot Tomato Soup, Moroccan Stew, Grilled Vegetable Panini and Jayaraman’s signature hummus as well as snacks and desserts.

Many selections are served with her homemade flavored plantain chips, which are really responsible for getting Jayaraman into business for herself.

Laid off from her job in accounting and finance with Kraft Foods in 2006, Jayaraman decided to test the waters and take her plantain chips from being sold at a local niche Indian store to a larger market. She and her husband Ramesh started selling them at area farmers’ markets and opened an online store, Grab ‘em Snacks, utilizing warehouse space in Valley Park.

As the business grew, they needed to find a designated commercial kitchen. For four years, she said they were “vagabonds,” utilizing space at restaurants’ commercial kitchens when they were not in use. Recognizing the need to ground themselves, they came across the Kingsbridge Center location and its already-built kitchen. They knew the timing was right to take Jayaraman’s cooking to the next level.

In fact, cooking has always played a big role in Jayaraman’s life.

“My mom was a great cook. She forced me to learn to cook – who would have thought that I would actually use those skills,” she laughed.

Allergies—her own and her two sons’—motivated her to be creative in the kitchen and experiment with healthy alternatives, combining her Indian heritage with the multi-cultural influences of growing up in Malaysia. That is why she describes her food as “eclectic”.

She credits her sons, both of whom enjoy cooking and are now away in college, with being very helpful in developing the dishes; in fact, her oldest son suggested the Cajun spice-flavored chips, one of seven popular flavors.

“All the recipes are healthy, nutritious and a very balanced meal. It’s a healthy and tasty menu,” she said, noting that food is made fresh and many items can be prepared to suit those living vegetarian lifestyles.

The menu will change daily to reflect Jayaraman’s creativity and seasonal availability. Spoon & Sprout will also feature “grab and go” take-out items and a catering menu.

“Running this business is quite a bit different from cooking at home,” Jayaraman admitted. “Sometimes it’s like having four full-time businesses. But I’m thoroughly enjoying it—especially the cooking part.”

The shop will have its official grand opening Saturday, with a ribbon-cutting ceremony with Mayor Gloria McCauley scheduled for noon.