THE STORY
From pastry kitchens to Berlin soil
From pastry kitchens to Berlin soil
Belarro started with a question every chef knows: why does the garnish never match the dish?
The microgreens available in Berlin, imported from the Netherlands, grown on synthetic sponge, shipped alive in plastic, were an afterthought. We believed they could be an instrument.
Founded by Ron Ben-Yohanan, a former pastry chef trained at one of New York's most demanding kitchens, where the standard was perfection or nothing. After a decade building technology companies, he returned to what he knows: growing things with precision, by hand, from soil.
That training, the half-degree tolerances, the identical portions, the 16-hour days, lives in every tray we grow.
Every variety grown in organic soil. No sponge. No synthetic nutrients. The soil does the work.
Harvested the morning of delivery. Zero cold chain. Maximum flavor and shelf life.
Producer to chef. No distributor. No middleman. One relationship.
Hufelandstraße 42, Prenzlauer Berg. A vertical indoor farm in the heart of Berlin. 25 varieties and growing. Every tray hand-seeded, hand-harvested, hand-delivered.
We don't hold stock. We grow what your kitchen needs, when you need it.