Chef's Confetti Microgreens
- Home
- Chef's Confetti Microgreens
All of our microgreens are LOCALLY GROWN, NON-GMO, NO FERTILIZERS AND NO SOIL. We grow on organic h**p mats with filtered water, light and a lot of TLC!!
(7)
Address
Telephone
Website
Alerts
Be the first to know and let us send you an email when Chef's Confetti Microgreens posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Shortcuts
- Address
- Telephone
- Alerts
- Claim ownership or report listing
-
Want your business to be the top-listed Pet Store/pet Service?
Share
Chef’s Confetti Microgreens Beginnings
Heather and I have always liked gardening and doing things around the yard. A few years ago we built a raised bed garden and that was one of the best things we have ever done. We would spend a lot of our time weeding and looking at the growth over the 3-4 months we get to see over our short growing season here in the Northeast. I enjoyed the break from sitting in front of my laptop for hours upon hours as a business developer for an online advertising agency. With the approach of the big 50 and a change in direction with the agency, I began to look for something that would satisfy the burning desire to control our future. In addition to doing something that brought joy, it needed to have a lot of potential while doing something good for people. One day I came across video on Youtube of a guy growing microgreens in his Baltimore row house. He was generating over 100k selling to local restaurants in his zip code. From that point on I was hooked.
I joined a few Facebook groups, read everything, took notes and asked a lot of questions. Once I had a plan, I began to source our seed, trays, lights and shelvings. Within a couple of weeks, we had our first trays of Arugula, Pea Tendrils, Mild Salad Mix and Sunflower microgreens. I took our greens to a local establishment and it was a big hit with interest in buying weekly at the beginning of the new year, but no immediate commitment. That was a good start, but it was not official until we actually sold our trays.
We have a restaurant we love. I put at the top of the list to gain as a client. It is Bullfinch’s Restaurant in Sudbury, MA. So on a whim, early on a Sunday morning, I loaded up the truck with my six trays of microgreens and hit the road. I arrived and checked the front door. It was locked. I didn’t drive away! I drove around to the side, checked the door (it was open) and went back to grab a tray of Pea Tendrils. I entered and said,“Hello.” I was warmly greeted by the Chef Scott Richardson and his eyes went straight to the Peas. He said, “What are you doing out so early on a Sunday morning?” My reply was, “I am here to sell you some of my microgreens!”
After sampling the microgreens, he bought two trays and placed a standing weekly order. At this point, Chef’s Confetti Microgreens was in business! On the ride home, I was really excited and began the planning process to ramp up.
