Pike started in a Rockville garage — and that's still where every leaf you serve is grown.
I'm an engineer by training, and I came to microgreens the way an engineer would: set on getting it exactly right. Every tray is sown on a tight schedule, grown under controlled light, and tracked from seed to cut — dialed in for the flavor, color, and consistency you can count on, week after week.
What sets Pike apart isn't a rare seed or a big facility. It's distance. Your greens grow ten miles from your kitchen and are cut the same morning they reach you — never trucked across the country, never a day of life lost in transit.
I grow in small, staggered batches so nothing ever sits, and I document the whole process out in the open. Follow the grow at @thepikefarm.