Mise en Plants
The SproutsIO smart microgarden is an indoor gardening system that learns from you. Grow indoors, year-round, soil free. Our high performance growing system is designed to fit in any kitchen and scale to your needs.
SproutsIO provides growers with a thoughtful end-to-end experience by integrating our intelligent device, sIO seed refill, and SproutsIOGrow mobile app with software services. The system is modular, enabling multiple devices to be controlled seamlessly in one app.
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The design-forward device is simple to use, easy to maintain, and includes:
Wavelength-tuned LED lighting
Camera for plant imaging
Hybrid Hydroculture fog misting system
sIO Seed Refill
Fully integrated refill that includes everything you need to grow produce in-system:
- Refilled via subscription service
- Responsibly-sourced, non- GMO seeds
- All natural nutrients
Intuitive and comprehensive software services are a powerful tool for:
- Flavor customization
- Harvest scheduling
- Yield calculation
- Transparent sourcing
- Plant & system monitoring
- Plant flavor
We partner world class chefs with our category-defining food technology to cultivate extraordinary produce, advance gastronomic development, and explore new formats for hospitality. From kitchen to table, SproutsIO creates a memorable experience for both growers and guests.
The SproutsIO system is an invaluable tool in any kitchen, offering year-round access to custom-grown produce and scaling to your needs.
Access difficult-to-source varietals
A wide selection of responsibly-sourced, non-GMO, heirloom seeds are available year-round through our app marketplace.
Requires no refrigeration or washing
Soil-free indoor cultivation requires no pesticides, and living plants are happy at room temperature. Just harvest and serve.
Harvest at peak freshness
Produce can be harvested seconds before serving, improving both flavor and appearance to the delight of your guests.
Delicate produce can be kept fresh in-house with nothing wilted or damaged during transit.
Develop signature flavor profiles
Reliably cultivate specialty produce to your exact specifications, allowing for truly unique menu offerings.
Monitor multiple units with one app
The SproutsIOGrow app allows for remote access to real-time plant health diagnostics and on-board camera.
High and consistent yield
Machine learning technology optimizes the growing environment, improving predictability and overall yield.
New formats for hospitality
SproutsIO's easily detachable basin allows for unique service opportunities such as tableside harvesting and plating.
Personal Produce™ means growing produce to taste with SproutsIO. Our software enables micro-adjustments to the growing environment, cultivating produce towards specific flavor profiles. Personal Produce™ creates endless culinary possibilities as chefs can tailor produce to a particular dish and harvest it at preferred maturity, peak freshness, and full flavor.
Flavor is our focus. We work closely with a network of seed banks and high quality purveyors to source non-GMO, organic seeds, providing specialty produce year-round. We offer a diverse range of produce in four key categories: roots, herbs, greens and fruits. Included below are example yields and dates to maturity.
- Genovese Basil
- Thai Basil
- Lettuce Leaf Basil
- Brussels Winter Chervil
- Bouquet Dill
- Vierling Dill
- Lemon Balm
- Red Mustard
- Lacinato Kale
- Dinosaur Kale
- Beet Microgreens
- Broccoli Microgreens
- Chili Peppers
- Petit Marseillais Peppers
Learn how renowned chefs use SproutsIO in their kitchens to cultivate new culinary experiences and inspire creativity amongst their team.
Barbara Lynch Collective
James Beard Award-winner, Relais & Chateaux Grand Chef, and Time 100 Most Influential Person, Chef Barbara Lynch is regarded as one of Boston’s - and the country’s - leading chefs and restaurateurs. Established in 1998, the Barbara Lynch Collective encompasses eight celebrated restaurants.
Growing programs were developed for both No. 9 Park and Menton for a duration of eight weeks to address two different objectives. No. 9 Park sought consistent reliable delivery of high quality produce for the restaurant’s signature dish, Prune Stuffed Gnocchi - a menu highlight since 1998. Menton sought diversity of difficult to access micro-produce for research and menu development.
The NoMad & Make It Nice
Led by Chef Daniel Humm and Will Guidara, this restaurant group includes Eleven Madison Park, The NoMad, and Made Nice. The NoMad restaurant, resident in the NoMad hotel, is a Michelinstarred restaurant and sister to the group’s Eleven Madison Park, 2017 No. 1 restaurant in the world by World’s 50 Best, recipient of three Michelin stars, and winner of numerous James Beard Foundation Awards.
The growing program developed for the NoMad restaurant focused on high volume growth of flavor-forward produce for specified menu offerings for a duration of 10 weeks. Produce grown in house was used regularly for service. SproutsIO was also used for tableside service in the dining room and for kitchen tours and experiences for select guests.
Chef Suzanne Cupps & Untitled
A former mathematician turned chef, Suzanne Cupps joined the team at acclaimed restaurant group Union Square Hospitality in 2011. Her talent and eye for detail allowed her to quickly rise through the ranks.
Chef Suzanne took the reins as Executive Chef of Untitled in 2017. Located inside the Whitney Museum, Untitled is known for modern, vegetable-forward cuisine.
We partnered with Chef Suzanne for a multi-sensory exhibition at the Food Loves Tech innovation expo in Brooklyn. Our collaboration featured Personal Produce™-inspired cuisine.
Using SproutsIO, Chef Suzanne prepared roasted beets with whipped feta and arugula almond pesto, topped with amaranth microgreens; and roasted carrots with cashew butter, cracked spelt, and Genovese basil.
“We harvest as we need using 100% of the product and use the freshest possible product.”
“The chervil harvested was better than the chervil we buy from our suppliers. Fantastic flavor!”
“The quality of the plants we grew, color and shape, are just really beautiful.”
“It really surprised me how fast they have grown. I grow a few herbs on the roof as well, and it has been amazing to see the growth difference.”
“Teaching the team about ‘seed to sprout’ is a priceless thing. They respect the product more and understand more about the product. I feel it is the best way to cook.”
“Yes! It really turns some heads in the dining room. Having the units in the dining room has a lot of potential.”
Learn more about growing with SproutsIO at your restaurant by getting in touch with our Tastemaker team via the form below.