Brick Street Farms was started in 2016 by a husband-and-wife team, Brad and Shannon Doyle. Both are electrical engineers who took their passion for sustainability and energy conservation into the world of farming. Brick Street's Head Farmer, Cody Eicher, started his love of farming when he spent five years in the mushroom growing business and two years as a microgreens farm manager. The team at Brick Street Farms believes that the future of farming is about bringing large-scale indoor vertical farming production to the point of consumption.

By utilizing highly efficient indoor vertical farming technology with environmental sustainability at the forefront of everything they do, Brick Street is able to produce an extraordinary amount of certified non-GMO, chemical free and wash-free leafy greens, microgreens and strawberries with 90% less water and 30% less energy use. With their BSF Hub model, they are able to produce over 60 acres of product each month on less than a 1/3 acre city lot.

Brick Street also continually monitors all of the micro and macro nutrients for their plants, to ensure that they provide them with everything that they need to both survive and be as nutritionally dense as possible. They can take the same seed that would be grown in a field and grow it in half of the time that it would take a traditional field farming environment.