About Us

Great sage is anything but common--featuring a bold menu inspired by exotic flavors from around the world, using organic ingredients to nourish the body, and providing a warm, earthy, yet romantic atmosphere perfect for any occasion. Great sage seeks to provide the highest quality gourmet foods created from only plant-based sources.
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Great Sage opened in June of 2004 as the third business to be added to the exciting new venture called, "Conscious Corner" in Clarksville, MD. Owners Jeff & Holly Kaufman and Jody Cutler began Conscious Corner in June of 2000 with Roots Market, an independent natural and organic market catering to the gourmet and natural foods enthusiast.

In 2003 a second venture, Nest, a socially responsible gift & clothing boutique joined Conscious Corner. The products are thoughtfully selected supporting independent artists, fair trade importing, organic farming and recycling.sage_web-3511

The next addition to Conscious Corner is Bark, a natural and organic pet food and supplies store.

As of winter 2014, Roots Market is located in Olney as well and Bark! has 6, soon to be 7 locations in Maryland!

In spring of 2012, Roots Bakeshop and Roots Kitchen were introduced to bring an even larger variety of delicious, vegan friendly foods to Roots Market.

Boulder soon rolled along to give men a resource for eco-friendly clothing.

Please contact GM@greatsage.com with inquiries

OUR CHEF

DSC_6377-27 Adam Pierce, Executive Chef at Great Sage, has been happily working in kitchens for 14 years. Along with attending The Orlando Culinary Academy, much of his expertise is a result of the many years he has worked with food in many different positions. Adam has been a prep cook, line cook, kitchen supervisor, sous chef, chef de cuisine, head baker and executive chef. His baking skills brought him to Great Sage years ago, briefly leaving to help a friend open a Baltimore restaurant. Not long after, Adam returned to Great Sage where his culinary skills and passion for food led him to his current position as Executive Chef.

Working in an eco-friendly restaurant that has a low impact on the environment is a perk for Adam. He enjoys both the challenge and creativity involved with vegan cuisine where believing that there is an endless ocean of flavors and possibility. Always up for a challenge, including long hours, his demeanor and smile keep everyone in high spirits as the demand for delicious vegan fare continues to rise.

EMPLOYMENT

Click here to view openings.

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