Roots & Shoots Beginnings

Hi, I’m Brianne Oliveira or Brie for short — a chef turned farmer, though I never imagined I’d end up here.
When I moved to Florida at 22, I came with nothing but a suitcase, faith, and determination to build a new life from the ground up. Far from everything I knew in New York, I found myself starting over — working hard, taking whatever jobs came my way, and slowly carving a path forward.

I found my way into kitchens which began this journey. Through those early years in small bar kitchens, I discovered a deep love for food — not just the creativity behind it, but the way it connects people. That passion pushed me into fine dining, where I learned artistry, precision, and discipline. But the higher I climbed, the more I noticed the disconnect — ingredients traveling thousands of miles, flavors fading before they reached the plate, inconsistent quality, and a growing distance between the food we serve and the soil it comes from.

That’s when something inside me began to shift.

My journey into growing started because of a chef I worked closely with, someone who saw my curiosity and suggested I check out the Coral Springs Community Garden. Around the same time, I watched one of my coworkers take compost home after every shift, and I found myself intrigued. I wanted to understand why.

That simple moment planted a seed in me. I decided to visit the garden, and what I found changed everything.

The first time I placed my hands in the soil, something clicked. I felt a peace I hadn’t known before. Watching seeds I planted sprout and grow, feeling the rhythm of nature, and seeing life happen right in front of me opened my eyes to a whole new world. I felt like for the first time I was contributing to something greater than me, I was bringing life into a world that so desperately needs it. That’s where my connection to food and nature truly began.

It was also where I first discovered medicinal plants. Learning how much of what we use in our daily lives comes from them, and how deeply nature supports our health and wellbeing. That realization lit a fire in me. I started studying, asking questions, and spending every free moment learning more about the healing power of plants and the magic within nature itself.

 👩‍🌾 From Chef to Grower 

While working in fine dining, I was introduced to microgreens. These tiny, powerful greens that carried so much flavor, color, and life in just one bite. They fascinated me. I saw them as art. Living ingredients that could transform a dish completely.

Eventually, I decided to take a leap. I stepped out of the kitchen full-time, started working part-time, and dedicated the rest of my time to learning how to grow. It wasn’t easy. I taught myself through endless hours of research, trial and error, and a lot of faith.

Over time, I learned how to build and control growing environments. How to manage climate, humidity, airflow, and lighting. I picked up basic HVAC skills, learned the importance of water and air quality, and even taught myself simple electrical work. Every new skill made me more capable and confident. Proof that you can grow anything with care and persistence, even yourself. 

Learning the specific techniques and methods used to grow microgreens and how many places you can grow indoors drove me to dive into the idea that indoor farming is paving the way to the future of our agriculture system, microgreens are more than just a garnish, they have paved the way into the next generation of farming. 

Fresh, Locally Assessable, Nutritious, Flavorful, From Our Farm Straight to You Plate.

Now, my mission is simple:
To grow fresh, local, nutrient-dense food, harvested to order, never sitting on a shelf, and always grown with intention and heart.

Every tray of microgreens and every edible flower bloom is a reflection of what I believe food should be, vibrant, natural, and full of life. These aren’t just garnishes; they’re living bursts of flavor and energy that connect us back to the earth.

My chef’s eye still guides everything I do. I think about colors, textures, and balance. But now, I grow with purpose — to help others experience what real food tastes like and how it makes you feel.

Roots & Shoots isn’t just a farm — it’s a movement toward a better food system. One that values what’s local, year-round, and sustainable. One that supports our community, honors nature, heals the planet, and reminds us that small acts — like planting a seed — can change everything.

Farming was never in my plans, but looking back, every kitchen, every garden visit, every lesson, and every struggle led me exactly where I was meant to be. I am grateful to have gotten this far and look forward to the bright and green future ahead for us all.

My philosophy is simple:

“When you grow with care, you cultivate health, beauty, and flavor — not just on the plate, but in people’s lives and for our planet.”
 

And I hold close the words that remind me of how far faith and small beginnings can go:

“Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,’ and it will move. Nothing will be impossible for you.”
— Matthew 17:20
 

I came to Florida alone, with nothing but a suitcase and through faith, hard work, and the beauty of nature, I found my purpose. I’ve been blessed with this opportunity to grow not only plants but to be a part and give back to the community — rooted in connection, trust, and love for the earth.

💚 Let’s grow together — one seed, one tray, one connection at a time.

Every step I take is rooted in community, sustainability, and creativity. Whether you’re a chef, caterer, restaurant, hotel, country club, or simply someone who believes in better food, I’d love to grow something beautiful with you.

📞 Call/Text: 954-507-7417

📸 Instagram: @rootsandshootsmicrogreens

🌐 Website: rootsandshoots.farm