MICROGREEN BUSINESS GUIDE · TEMPLE, TX

Start a microgreen business in Temple, TX.The app starts at only $3 a month.

Most Temple residents do not realize that the Baylor Scott and White healthcare anchor and the historic downtown revitalization have built a real restaurant economy that still relies on out-of-state microgreen distributors. The chef-driven concepts downtown and the medical district kitchens all order from elsewhere. The Temple grower who steps up first owns the corridor.

Quick Answer

You can start a microgreen business in Temple 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 at Temple wholesale prices, and the operating system used by working microgreen farms.

Walk into the chef-driven restaurants around downtown Temple and the medical district on a Tuesday and ask who supplies their microgreens. How often does a local grower come up?

What Temple buys today

Temple is anchored by one of the largest healthcare employers in Texas with Baylor Scott and White, which produces a steady, high-income professional base of doctors, nurses, and healthcare administrators. The historic downtown has revitalized significantly over the last decade, with chef-driven concepts, breweries, and independent kitchens replacing the older footprint.

The farmers market scene in Temple and Belton is consistent, and the wellness and meal-prep operators serving the healthcare workforce add steady direct-to-consumer demand. The demographic mix is educated, family-driven, and quality-aware, which favors premium ingredient spend.

For indoor growing, Central Texas climate is straightforward, with hot dry summers and mild winters. A spare bedroom or garage with AC holds 65 to 75 degrees year round, and once that environmental control is set the operation runs every week.

Every week you wait, another downtown Temple or medical district kitchen signs a yearly produce contract with a distributor that should have been a local grower from the start. What does it cost when those accounts are already on someone else's invoice?

The math, in Temple prices

Temple wholesale prices for microgreens sit at the mid-tier national range, with chef-driven, healthcare cafeteria, and family restaurant accounts willing to pay for fresh local product. Here is what the unit economics look like at conservative Temple 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 pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Temple 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 at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Picture the version of your week where Sunday is the planting day, Tuesday is restaurant delivery through downtown Temple and the medical district, Saturday is the farmers market, and the app tells you exactly which trays to cut. How does the rest of your week feel when the business runs on a system?

Three things every working microgreen farm in Temple 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 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. 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 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 farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

Temple microgreen FAQ

How much can I make growing microgreens in Temple?
A working microgreen farm in Temple 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 TX?
Yes. In most of Texas, 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 Texas Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in Temple?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Temple. 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?
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'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?
Grown Like A Pro is the operating system used by working microgreen farms in Temple. 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 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?
For farmers market and direct-to-consumer sales in Temple, most growers operate under Texas'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?
Restaurant wholesale in Temple 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 restaurants currently buy.

Related guides

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

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