When Malaia Martinez and Jaebin Yoo set out to build Malaia's Microgreens, they had little more than determination, a $6,000 budget, and a backyard shed. What they lacked in resources, they made up in grit, a quality that has shaped every stage of their journey from pandemic side project to supplier for some of California's top fine-dining restaurants. "Jaebin and I always envisioned a commercial farm right from the start," says Martinez, co-founder of Malaia's Microgreens. "But at the outset, we faced constraints in knowledge, funds, and space."
The pair began their first crop trials in a modest 100-square-foot shed behind Martinez's home. Within six months, they had already expanded into a converted garage space, laying the foundation for what would become a thriving business based in Fullerton, California. Today, they operate from a 1,500-square-foot warehouse in Irvine's Airport Business Area, producing roughly 300 trays of microgreens weekly for some of the region's most discerning chefs. 
© Malaia's Microgreens
Building a farm with limited resources
The farm's early growth was as much an engineering project as it was an agricultural one. Confronted with the high cost and lack of tailored hydroponic equipment, Martinez and Yoo turned to self-taught innovation to keep their business moving forward."Hydroponic equipment can be prohibitively expensive or simply doesn't exist off-the-shelf for certain commercial applications," Martinez explains. "Faced with that reality, we quickly learned the basics of plumbing, installing PEX piping, and building our own watering infrastructure."
Their first system was a reservoir-based setup powered by a pump, but their new facility will feature an in-line watering and fertigation system using static water pressure, which is a more energy-efficient and precise approach. The team also developed a custom-built tray washer to handle cleaning tasks at a fraction of the price of commercial alternatives. "Overall, our innovations are a blend of necessity and cost efficiency, driven by a commitment to sustainability and productivity," says Martinez. The farm currently operates with PrimusGFS certification, reflecting compliance with global food safety and quality standards, including GAP, GMP, and HACCP protocols. 
© Malaia's Microgreens
Persistence in breaking into fine dining
For any young farm, building trust with chefs is a hurdle. For Malaia's Microgreens, that challenge was amplified by their unconventional beginnings. "We were a small, unknown farm trying to break into an elite space," Martinez recalls. "Getting chefs to trust us took persistence. We showed up, followed up, and let the quality of our product speak for itself." Once their greens landed in a few respected kitchens, word began to spread. Their client list now includes every Michelin-starred restaurant in Orange County, a milestone Martinez credits to their quality-driven, chef-focused approach.
Today, their products, including custom microgreen mixes, edible flowers, and specialty crops, feature on the menus of fine-dining restaurants across Southern California. But the leap from backyard operation to high-end supplier came with operational pressures. "When you are serving top-tier chefs, there is zero room for inconsistency," Martinez says. "We had to invest in better infrastructure, refine our growing environment, and implement rigorous food safety protocols to meet the standards of fine-dining kitchens."
© Malaia's Microgreens
Grit as a business philosophy
Throughout their rapid growth, the company's defining value has remained unchanged. "Grit is at the heart of everything we do," says Martinez. "There have been plenty of moments where the easier option would've been to walk away, but our persistence kept us moving forward."
That same grit now fuels their expansion efforts. With the help of a $250,000 grant from the California Department of Food and Agriculture, Malaia's Microgreens is scaling its production capacity fourfold and preparing to deepen its engagement with the local community through educational programs.
For Martinez and Yoo, the journey from a backyard shed to the fine-dining world reflects the power of resourcefulness, persistence, and a clear vision for what vertical farming can achieve, even on limited means.
For more information: 
Malaia's Microgreens
Malaia Martinez, Co-Founder
malaia@malaiasmicrogreens.com
www.malaiasmicrogreens.com
From a backyard shed to Michelin-starred menus