We were lucky to catch up with Jacob Pinkston recently and have shared our conversation below.

Jacob, looking forward to hearing all of your stories today. If you could go back in time do you wish you had started your business sooner or later

Started the business beginning of June 2021. I at that time was working a full-time job and didn’t know what to do with my life but wanted to do something different but also for myself. I was scared of taking a risk to work for myself because at the same time my wife and I just had our daughter. I played it safe and worked during the day and at night worked even more to start building this business. If I would’ve started later then I don’t know if I even would’ve went thru with all this but in a way I did wish I started the business earlier just to get things moving.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

How the idea of Pinky’s Micros started, we’ll have to backtrack to when I was in culinary school. During the start of college, I also became an executive chef to a pub-style restaurant but never really messed with microgreens or high-end foods. Until I took another opportunity at a restaurant that changed my view of cooking. This place is called The Freight House, a farm-to-table restaurant. I learned a lot working there until 2017 when I had the opportunity to move to Nashville, TN. That was the time I realized I wanted to do something but didn’t really know what. So, I got a job at Henley as a banquet sous chef in the Kimpton Hotel. This was a wonderful experience to explore different produce and be introduced to microgreens. At that time, I didn’t even think I would be a business owner nor the less have a microgreens business! I got out of the restaurant industry in 2019 because I was burnt out and wanted to do something different but still didn’t know what I wanted to do. I took a job in a warehouse that deals with well-known designers in Nashville, which was very laborers. Fast forward to January 2021 my wife Lauren Simon and I had our daughter. I went back and forth for months on what I could do so I could work for myself and be free for my family but also establish and create something locally. By June I started thinking back to the restaurant days and wonder if I should go back but remembered all the long hours plus no free time for a life outside work. So, I thought what if I could be the person to provide something for the restaurants and also the local people. I did a lot of research and couldn’t really find something that wasn’t already done or restaurants already could make themselves. Then one night I was watching Chefs Table and remembered what those little greens were being added to the dishes, they were called microgreens. Did more research to find out that there’re some growers in Tennessee but they didn’t really grow different types or specialize in microgreens. I didn’t have much money to really start a business but I started very small with what I had. I reached out to over 50 restaurants in a couple of months but no answers from nobody. I really wanted to make this business be successful with all that I’ve already put into it. In 2021 i reached out to a couple of farmer’s markets to see if this could be the way to go to build this brand from the ground up. I started doing the Bellevue Market end of August and only had 2 months there till the season ended. Great people and really helped the business get more recognition. I started doing the Nolensville Farmer’s Market that was very slow for us and didn’t know if I should keep doing markets but that was the only business happening at that time. The people that ran the market helped me when those very slow days weren’t the best. But I kept after it and it didn’t stop me. When 2022 came around the business started to get more recognition and fast forward to now. We’re in 6 farmers markets, have meet many amazing people and we’re also in a couple of restaurants. We’re looking for many more restaurants though to work with and hope by the end of 2022 we’ll have at least 10.

What’s a lesson you had to unlearn and what’s the backstory?

A lesson I learned the hard way is you can’t get quick instant responses from restaurants/chefs and that it takes patients because they’re busy as all get out. But don’t stop being persistent.

Can you talk to us about how your funded your business?

How I was able to start from the grow up was working a full-time job and putting money to the side to fund for all the supplies that where needed. The first initial capital was pretty pricey so you have to learn to sacrifice.

Contact Info:

• Website: https://pinkysmicros.squarespace.com/home
• Instagram: https://www.instagram.com/pinkysmicros/
• Other: https://www.lovelocal.com/meet-the-grower-pinkys-microgreens/ https://thelocalyall.com/products/pinkys-micros

Image Credits
@lovelocal @NolensvilleFarmersmarket