For chefs at the top of their game, ingredients are more than a garnish; they are an extension of the plate itself. That is exactly where Malaia's Microgreens has found its niche, providing highly customized microgreens, edible flowers, and specialty crops to fine-dining establishments across Southern California.
"Chefs want ingredients that elevate the dish," says co-founder Malaia Martinez. "We work closely with them to understand their plating styles, flavor preferences, and even seasonal menu shifts." That chef-driven approach, paired with a carefully designed hydroponic system, has positioned the Fullerton-based vertical farm as a preferred supplier for Michelin-starred restaurants and culinary innovators alike.
© Malaia's Microgreens
A growing system built for flexibility
To consistently deliver high-quality, tailor-made products, Malaia's Microgreens relies on an ebb and flow hydroponic system with coco coir, a setup Martinez says offers versatility and reliability across a wide range of crops. "Unlike other methods like NFT or deep water culture, the ebb and flow system periodically floods the root zone with nutrient-rich water, then drains it, allowing the roots to get oxygen as well as moisture," she explains.
Coco coir, chosen for its moisture retention and aeration properties, provides a stable, uniform growing environment. "This balance helps us maintain healthy root systems across many microgreen varieties," Martinez adds. The system has also allowed the farm to experiment beyond microgreens, including with baby vegetables, reflecting a broader commitment to innovation while maintaining product consistency.
© Malaia's Microgreens
Made-to-order for fine dining
The farm's grow-to-order model is rooted in collaboration. Chefs work directly with Martinez and her team to develop custom microgreen mixes, adjust harvest times, and trial new edible flowers, all to meet specific visual and flavor requirements. "Our specialty custom microgreen mix has become one of our most popular offerings," Martinez says. "Chefs love it because it gives them creative control. They can tailor the blend to match their plating style, flavor profiles, or seasonal themes."
While specialty crops drive much of the demand, classics like micro cilantro, pea shoots, and basil remain staples, ensuring a balance between innovation and reliability. The farm has also responded to emerging trends, including a rise in heirloom and specialty varieties, edible flowers with bold colors, and microgreens that provide texture and meaningful flavor, not just visual appeal.
© Malaia's Microgreens
Vertical farming meets culinary precision
For high-end kitchens, sourcing consistent, fresh, and responsibly grown ingredients is a priority. Vertical farming, Martinez says, offers distinct advantages in that regard. "Chefs are looking for ingredients that are not only visually stunning and flavorful, but also fresh, consistent, and responsibly grown," she explains.
Year-round production, precise climate control, and reduced environmental impact have made vertical farming increasingly relevant to the fine-dining world. Microgreens, with their short growth cycles and ability to be harvested to order, are uniquely suited to this model. "Our ability to customize mixes, grow specialty varieties, and harvest to order gives chefs tools they can't easily find through traditional farming," Martinez adds.
© Malaia's Microgreens
Malaia Martinez and Jaebin Yoo, founders of Malaia's Microgreens
Scaling with purpose, not just production
With support from a $250,000 grant from the California Department of Food and Agriculture, Malaia's Microgreens is expanding its production facility to four times its original size. The growth will allow them to serve both existing clients and new accounts, including distributors. But Martinez is quick to point out that expansion is not about chasing mass production. "We're not trying to become a mega farm. That's never been the dream," she says. "We know what we do best, and we're focused on doing it with excellence, care, and impact."
Part of that impact includes a growing emphasis on community engagement. Educational programs, farm tours, and hands-on workshops are in development to introduce students, entrepreneurs, and hobby growers to the potential of controlled environment agriculture. "Our goal is to become a neighborhood staple here in Fullerton, a farm that chefs, students, and locals feel connected to," says Martinez.
For more information:
Malaia's Microgreens
Malaia Martinez, Co-Founder
malaia@malaiasmicrogreens.com
www.malaiasmicrogreens.com