Cut Friday morning.
On your pass by service.
Microgreens grown in Paris, Ontario, harvested the same morning they reach your kitchen. Direct to chefs in Brantford, Paris, Cambridge, Kitchener and Waterloo.
Six hours from cut to pass. No cold-chain. No distributor markup.
We'll bring it to your door, with the rate card and a conversation
What we do differently.
The microgreens on your pass were alive at dawn.
That sentence is structurally impossible for a national distributor to honour. Their supply chain runs three to five days from harvest, through a packing facility, into a refrigerated truck, into a regional warehouse, and out to your kitchen. By the time it reaches your prep table, the shelf clock is already half-spent.
We grow ten minutes from Brantford. We grow to your par, harvest Friday morning at dawn, and deliver the same morning. By service, you're plating microgreens that were still rooted in soil before sunrise.
Three things make this possible: small enough to grow to order, local enough to deliver same-morning, and selective enough to focus on varieties that actually justify the per-ounce price.
Cut-to-pass freshness
Harvest Friday at dawn. Delivered Friday morning. On your pass by lunch service. No cold-chain compromise between our shears and your plate.
Cut to your par
You set your weekly par. We grow it to order. Nothing is grown speculatively, nothing sits in a cooler waiting to be sold.
Direct, no middleman
We deliver to your kitchen. No distributor markup, no broker, no third-party logistics. The chef relationship is the relationship.
The lineup.
Organized the way kitchens think about them: workhorses for body and texture, microherbs for finishing. Everything here is grown to your par, never pulled from inventory.
Workhorses
Speckled Pea
Flavour: Sweet, clean, fresh-snapped pea. Tender stem with a subtle green-pea finish.
On the plate: Salad component, garnish for spring plates, raw on crudo, wilted into fresh pasta. Holds up to dressing.
Look: Soft green leaves with curling tendrils on pale stems. Generous body.
Pea Tendrils
Flavour: Sweet snapped pea like the Speckled, carried on a longer, leaner stem with real structure.
On the plate: Height and line on a plate. Spring menus, crudo, burrata, poached egg, anything that needs lift rather than volume.
Look: Curling tendrils on fine stems, cut long. Stands up out of a dish instead of lying flat.
Sunflower
Flavour: Nutty, substantial, with the clean flavour of raw sunflower seed.
On the plate: Sandwich filler, banh mi top, taco crunch, salad bulk, slaw component. Adds texture, not just colour.
Look: Pale green leaves on cream-blonde stems. Robust hand, holds up under sauce.
Rambo Radish
Flavour: Sharp, peppery, clear horseradish bite that fades clean.
On the plate: Beef tartare, oyster mignonette, crudo, raw fish, sandwich heat without chili.
Look: Purple-tinged leaves on deep magenta stems. Vivid colour contrast on the plate.
Red Cabbage
Flavour: Sweet brassica with a soft cabbage finish. Mild, never bitter.
On the plate: Cheese plate garnish, crudite, slaw component, fine-dining microgreen for plate colour.
Look: Green leaves with deep purple veining and violet stems. Visually striking.
Broccoli
Flavour: Mild brassica with a clean, slightly peppery finish.
On the plate: Crudo and tartare topping, salad component, sushi garnish, finishing greens for vegetarian plates.
Look: Tiny bright green leaves on slim white-green stems. Fine, even canopy.
Green Kale
Flavour: Clean kale, slightly nutty, none of the bitterness of mature kale.
On the plate: Smoothie and juice blends, salad component, garnish for braised meats and grain bowls.
Look: Small dark green leaves on slender pale stems. Compact, dense canopy.
Brown Mustard
Flavour: Sharp, hot, horseradish-forward heat that finishes clean.
On the plate: Beef tartare, oyster topping, sushi, anywhere needing heat without capsicum. Holds heat through emulsions.
Look: Pale green leaves on slim white stems. Modest height, fine texture.
Microherbs
Sold by the ounce, grown in small runs on a dedicated shelf, and cut the morning they reach you. These are finishing herbs: aromatic, fragile, and built for the pass rather than the prep table.
Sweet Basil, Genovese
Flavour: Pure Genovese basil, concentrated. Clean clove and anise notes.
On the plate: Caprese, raw fish, finishing oils, fresh pasta, summer cocktails. Available as a 21-day pull or a fuller 28-day pull.
Look: Soft green oval leaves on slender stems. Distinctive aroma. Plate just before service.
Also available: Lemon Basil, citrus first with the basil underneath and no soapy edge. Thai Basil, anise and licorice through it, sweeter and spicier, on purple-tinged stems.
Green Fennel
Flavour: Licorice, anise, soft sweetness. The flavour of mature fennel concentrated into the seedling.
On the plate: Seafood crudo, beef carpaccio, citrus salads, fine pastry. The everyday fennel, and the one in our Basil & Frond blend.
Look: Soft green feathery fronds on slim stems. Visually delicate. Plate at service.
Bronze Fennel
Flavour: Licorice and anise like the green, with more depth and a dusky, sophisticated edge.
On the plate: Seafood crudo, cured salmon, citrus and shaved-fennel salads, delicate pastry. For plates already refined.
Look: Wispy, thread-fine fronds in a smoky bronze-green that deepens toward the tips. Movement and drama.
Confetti Cilantro
Flavour: Bright, clean cilantro at full voice, all citrus and coriander, none of the stemmy edge.
On the plate: Tacos al pastor, ceviche, scallop crudo, coconut curry, pho, labneh. Tender stem, no bruising.
Look: Fine, lacy fronds in fresh spring green on slender stems. Reads as placed by hand. Shown above the standard leaf for comparison.
Also available: Cilantro, standard leaf, at the same price. The familiar rounded leaf, shown in the lower half of the photograph. Same flavour, less of the lace.
Red Veined Sorrel
Flavour: Vivid, clean lemon acidity, tart and juicy, like green apple or kiwi. Brightness with no vinaigrette.
On the plate: The flagship finishing leaf. Foie, pork belly, raw oysters, crudo, goat cheese salads.
Look: Spear-shaped lime-green leaves split by a dramatic crimson vein. Architectural and unmistakable.
Bull's Blood Beet
Flavour: Gentle, sweet young-beet earthiness, no raw-dirt note. Dessert-mild, structured enough for cured fish.
On the plate: Goat cheese plates, smoked trout, gravlax, burrata, chocolate and blood-orange desserts.
Look: Deep crimson stems under burgundy-green leaves. The colour lives in the plant and holds through service.
Alongside: Red Amaranth, a louder magenta on a finer stem. Take the Beet when you want crimson depth and a leaf with some substance under it.
Red Amaranth
Flavour: Mild, mineral, faintly beet-like and grassy. Deliberately low-key so the colour leads.
On the plate: The signature magenta finish. Scallop crudo, goat cheese crostini, lime tart, high-summer tomatoes.
Look: Near-fluorescent magenta and green foliage on fine stems. Nothing on the shelf reads this loud.
Alongside: Bull's Blood Beet, a deeper crimson on a sturdier leaf. Take the Amaranth when you want the loudest colour on the plate.
Nasturtium
Flavour: Bold, peppery, wasabi-like bite with a soft, succulent finish.
On the plate: Statement garnish. Raw oysters, seafood crudo, sushi, canapes, goat cheese plates.
Look: Round lily-pad leaves in bright green on crisp, succulent stems. Large and instantly identifiable.
Lemon Balm
Flavour: A bright hit of lemon wrapped in soft mint, rounder than lemon verbena and gentler than zest.
On the plate: Panna cotta, sorbet, fruit plates, gin and vodka cocktails, poached white fish, chilled soups, and afternoon tea service.
Look: Soft, rounded leaves in fresh spring green on tender stems. Delicate, and perky at service.
Growing reliably and available to order now. We have not photographed it yet, so it is here in words until we do. Ask for it in your sample box.
Not on the list? Ask anyway
How the program works.
It starts with a sample. Once you are set up, fresh microgreens arrive every Friday morning, every week, with nothing for you to chase.
From first taste to your first standing delivery.
Request a free sample box
Tell us about your kitchen. We hand-deliver a sample of the varieties you want to taste, Friday morning, with the rate card and a conversation. No charge, no obligation.
Build your par with us
Like what you taste? We set up your weekly par together, the varieties and quantities that fit your menu. We confirm your first delivery date on the spot, then grow it to order for you.
Once your par is set, every week runs the same way.
Confirm or adjust your par
Your par rolls forward automatically. Change quantities, vary your mix, or swap varieties as your menu shifts, any Monday before the cutoff. Or leave it as is and do nothing at all.
Cut at dawn, hand-delivered
Harvest begins before sunrise. Weighed, packed in compostable deli containers, and delivered direct to your back door. On your pass by lunch service.
The program at a glance.
Direct line
You'll have a direct line to us, not a call centre. Order changes, additions, special requests for a tasting menu - text or email, we respond same day.
Cut to order
Available in any quantity. Order two ounces or five pounds. Pricing is the same per unit either way. No minimums, no per-stop fees, no hidden surcharges. Standing pars of 10 lb or more a week earn a volume discount automatically.
Friday morning delivery
Hand-delivered Friday morning to Brantford, Paris, Cambridge, Kitchener and Waterloo. Outside the area? Ask us. Delivery included on standing pars.
Net 7 preferred, Net 30 maximum
Invoices are issued the day of delivery. Net 7 is preferred and Net 30 is the maximum for chef accounts. No prepayment required, no credit application gymnastics.
Compostable packaging
Deli containers with flat lids, all compostable PLA. No clamshells. Reduces your green-bin waste and your kitchen's plastic footprint.
Custom blends on request
House blends quoted on request. If you want a signature mix for a tasting menu or a specific dish, we'll grow it for you.
Request a free sample box.
Tell us about your kitchen and we'll bring a sample box to your door, hand-delivered, Friday morning. We'll bring the rate card with us.
By submitting you agree to our Terms and Privacy Policy. We won't share your details with anyone.
Chef questions, answered.
Why isn't pricing on this page?
Because pricing without context is a number on a screen, and we'd rather have a real conversation. We'll bring the full rate card with us when we deliver your sample. You'll get to taste the product, see the packaging, ask the questions you want to ask, and decide whether the price makes sense for your kitchen with the product literally in your hand.
What's the catch on a free sample?
No catch. We deliver one sample box to qualifying restaurants in our service area, free of charge. We're a small operation building chef relationships one kitchen at a time. We're confident enough in the product that we'd rather invest a sample box in a real conversation than play games with trial pricing.
What does "qualifying" mean?
Operating restaurant, cafe, hotel kitchen, catering company, or food truck within the service area (Brantford, Paris, Cambridge, Kitchener, Waterloo, and surrounding municipalities). One sample box per kitchen. If you're outside the area, fill out the form anyway and we'll see what we can do.
How do you compare to my current supplier?
If you're buying through Sysco, GFS, or a Toronto-based local distributor, the freshness gap is the conversation. Same-morning harvest is structurally impossible for them - their supply chain has multiple cold-chain handoffs between cut and your kitchen. If you're buying from another local microgreen grower, the conversation is varieties, service, and the relationship. We're happy to have either conversation candidly.
Can you do varieties not on this list?
Often, yes, and this is the part of buying local that does not show up in a price per pound. A distributor's catalogue is fixed months ahead and set by what ships well from somewhere else. Ours is set by what the kitchens we deliver to ask for. Tell us what you want and we will find the seed, run it through trial trays until the flavour, colour and yield hold up, and bring you a sample to taste before it goes on the list. Some crops come together in a few cycles, some take a season, and a few never work at all. When that happens we will tell you rather than sell you something mediocre. Most of the microherbs on this page were trial trays a year ago.
What sizes do you sell in?
Cut to order in any quantity. Order an ounce or five pounds, the per-unit price is the same. Workhorses and salad blends are priced by the pound and typically packed in 8 oz, 16 oz or 32 oz containers. Microherbs are priced by the ounce and packed in 2 oz or 4 oz. We can quote different format if your kitchen needs it.
What about consistency week to week?
Soil-grown microgreens have small natural variation in colour, size, and stem length. We control for it tightly with seed sourcing, water schedule, light cycle, and pre-harvest dry-down protocol. If a delivery doesn't meet your standard, tell us. We replace the affected variety on the next delivery, no question, no invoice adjustment needed.
Are you organic certified?
Not certified - the certification overhead doesn't make sense at our scale. We grow with organic methods: a professional peat-based growing medium, an organic dry amendment, no pesticides and no synthetic fertilizers at any stage. Many of our customers care about the practice, not the paper. If your kitchen requires certified organic on the menu language, we're transparent about that limitation.
Cut Friday morning.
On your pass by service.
One sample, one conversation, one Friday morning delivery. Decide for yourself if the freshness is what we say it is.
Brantford • Paris • Cambridge • Kitchener • Waterloo
No charge • No obligation • Hand-delivered with the rate card