MICROGREEN BUSINESS GUIDE · TEMPLE CITY, CA

Start a microgreen business in Temple City, CA.

Most Temple City kitchens serving microgreens are split between out-of-town distributors and a handful of local growers stretched thin. The Las Tunas Drive kitchens and the Asian restaurant clusters are mostly sourcing greens trucked in from elsewhere. Nearly every U.S. city has a microgreen farm or two. The demand is bigger than the existing local supply, and the grower who shows up with consistent restaurant-quality trays gets the standing orders.

Quick Answer

You can start a microgreen business in Temple City with under $400 in initial equipment and grow it into a $2,500 to $6,500 per month side income within 90 days. Here is the local demand picture, the unit economics, and the operating system used by working microgreen farms.

Walk down Las Tunas Drive in Temple City on a Tuesday and ask five kitchens where the microgreens on tonight's plates came from. How often is the answer a local grower?

What Temple City buys today

Temple City sits in the heart of the San Gabriel Valley Asian dining belt, with Chinese, Vietnamese, and Japanese kitchens along Las Tunas Drive that serve some of the most discerning diners in the region. Plate presentation is taken seriously here, which is what microgreens were built for.

The wider San Gabriel Valley restaurant corridor is right next door, which gives a Temple City grower easy access to chef-driven kitchens in Arcadia, Alhambra, and the surrounding cities as additional wholesale channels.

Indoor growing here takes one consideration. Hot San Gabriel Valley summers want window AC or an insulated room, but once that is solved a garage or spare bedroom holds the 65 to 75 degree range microgreens want all year.

Every month another Temple City kitchen signs a 12 month produce agreement with a distributor truck rolling in from elsewhere. What does it cost you when the kitchens you wanted to sell to are already on someone else's invoice?

The math, in Temple City prices

Temple City wholesale prices run in the mid California tier, with chef-driven and banquet accounts paying for genuinely local cut-to-order product. Here is what the unit economics look like at conservative Temple City numbers.

Startup cost

$400

Trays, soil, seed, lights. Used gear cuts this in half.

Per-tray net

$20-$30

After seed, soil, packaging, delivery.

Trays per week

100

Target for $3K-$5K/mo at Temple City pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Temple City square footage

A 10 by 10 foot room with two vertical shelving units holds 60 to 80 active trays. That is enough to produce $3,000 to $5,000 per month in Temple City at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Picture a week six months from now where Sunday is the planting day, Tuesday is restaurant delivery along Las Tunas, Saturday is a regional farmers market, and the app tells you exactly which trays to cut. What changes about your week when the business runs on a system?

Three things every working microgreen farm in Temple City runs on

  1. A seed density and watering plan you trust. The number one cause of failed trays for new growers is over- or under-seeding. The cheat sheet inside Grown Like A Pro gives you grams per 10x20, soak hours, blackout days, harvest day, and watering for sixty-one varieties.
  2. A rotation tracker. Once you are running thirty-plus trays per week, you cannot remember what is in blackout, what is in light growth, what harvests Tuesday. A spreadsheet works for the first month. After that you need a system that pings you the day before each harvest and reorders seed before you run out.
  3. A customer + invoice layer. Restaurants in Temple City want predictable weekly invoices and net-15 terms. Farmers market customers want clamshell tracking. Both want consistency. The app handles both.

The IKEA test

If you can follow an IKEA instruction sheet without screaming at the family, you can grow microgreens at a commercial level in Temple City. The steps are about that difficulty: open the box, lay out the parts, follow the picture, repeat. Trays are the bookcase. Seed is the dowels.

If you ever did struggle with the IKEA bookshelf, that is exactly why Glappy lives inside the app. Glappy is the in-app coach that breaks every step down barney style, in your own language, from "how do I plant my first tray" to "why is this tray going leggy at day five and what do I do about it tonight." Type the question, get a step-by-step answer. There is no question too basic. The whole point is that a Temple City grower starting today is not on their own.

What you are not buying

You are not buying a course. You are not buying a hype product. You are not buying seed from us, and you are not buying trays from us. We do not sell either. Grown Like A Pro is the operating system you run your Temple City farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

Temple City microgreen FAQ

How much can I make growing microgreens in Temple City?
A working microgreen farm in Temple City produces $3,000 to $8,000 per month within 90 days of starting. The math: 100 trays per week, $20 to $30 net revenue per tray, harvested in a basement, garage, or spare room. The ceiling is set by how many restaurants and farmers market customers you can serve, not by the growing setup.
Is it legal to sell microgreens in CA?
Yes. In most of California, microgreens fall under the state's cottage food law for direct-to-consumer retail at farmers markets and to private customers. Restaurant wholesale typically requires a basic food handler permit. Verify with the California Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in Temple City?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Temple City. Broccoli is the highest-margin variety because of its sulforaphane reputation with health-focused buyers. Specialty varieties like amaranth and shiso command premium pricing from chef-driven restaurants.
How much space do I need to grow microgreens in Temple City?
A 10 by 10 foot room with two shelving units holds 60 to 80 active trays, which is enough to produce $3,000 to $5,000 per month. A basement, garage corner, spare bedroom, or sunroom all work in Temple City's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Temple City?
Grown Like A Pro is the operating system used by working microgreen farms in Temple City. It handles seed density math, watering schedules, harvest timing, inventory, customer orders, and the financial side. Free 30-day trial with no credit card.
How long does it take to learn to grow microgreens commercially?
Most growers in Temple City are selling their first trays within 30 days of starting. Commercial proficiency, meaning you can run 50-plus trays per week without losing crops to mold or under-seeding, takes 60 to 90 days. The seed density and watering math is the single biggest predictor of how fast you get there.
Do I need a license to sell microgreens in Temple City?
For farmers market and direct-to-consumer sales in Temple City, most growers operate under California's cottage food law with no special license. For wholesale to restaurants and grocery stores, you typically need a basic food handler permit, a sales tax permit, and depending on volume, an inspection from your county health department.
How do I price microgreens to restaurants in Temple City?
Restaurant wholesale in Temple City runs $1.50 to $2.50 per ounce for standard varieties, $3 to $5 per ounce for specialty varieties like shiso, micro basil, or amaranth. Sell by the pound for repeat accounts. Local fresh commands a premium over the shipped-in product that most Temple City restaurants currently buy.

Related guides

Once you have the Temple City math in your head, the next read is the density chart that drives every tray you plant.

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