45 days
avg. substrate to shelf
3–4 flushes
per substrate block
< 10%
moisture target, all product
"We are the farm. We are the lab.
We are the shop."
Inside the facility
↑ Sketches — real facility photos coming soon
↑ Photo placeholder — Bags of rye grain and hardwood sawdust beside a pressure cooker, steam rising from the valve.
It starts before any mushroom exists. Rye grain, hardwood sawdust, straw — each species has a preference, and we prepare each batch by recipe. Every substrate bag goes through a pressure cooker at 15 PSI for 90 minutes. No shortcuts at this stage. Contamination here means losing two to three weeks.
Lions Mane gets a hardwood blend; Golden Teacher gets brown rice flour and vermiculite. The substrate stores everything the mycelium will need. Getting this layer right is the difference between a clean flush and a failed run.
↑ Photo placeholder — Gloved hands holding a syringe, needle touching the injection port of a sealed substrate bag.
In a still air box, we introduce liquid culture via syringe — mycelium suspended in sterile nutrient solution, not spores. Liquid culture colonizes faster and more predictably. Each bag gets one clean injection into the self-healing port.
Every bag is dated and logged. Anything that shows green, black, or an off smell gets pulled immediately. Nothing moves forward until the inoculation site looks clean.
↑ Photo placeholder — A substrate bag filled with dense white mycelium threads branching outward from the centre.
Somewhere between ten and twenty-one days — depending on species and temperature — the mycelium threads through the substrate. The spreading white is the sign. Anything green, black, or foul-smelling is not.
The bags sit at 75°F in the dark. We check daily. The mycelium does not rush, and neither do we. Pushing colonization with too much CO₂ or heat produces weak threads and poor yields.
↑ Photo placeholder — Close-up of a substrate surface under a magnifying glass — tiny pin heads just emerging.
Pinning is triggered by environmental cues: fresh air exchange, a temperature dip, and indirect light. We move fully-colonized substrate into the fruiting chamber — higher humidity, 12 hours of indirect light, twice-daily fan bursts.
When the first primordia emerge — those tiny white bumps, barely visible — it means everything before this point was done right.
↑ Photo placeholder — A cluster of mushrooms at various stages inside a humid grow chamber, caps ranging from pinhead to fully open.
A flush takes five to ten days from pin to mature cap. The mushrooms grow in clusters, each cap developing at its own pace. We monitor daily, adjusting humidity and air exchange as the canopy fills in.
After harvest, the substrate rests and rehydrates for a second flush — sometimes a third. Each block gives back what went into it.
↑ Photo placeholder — A hand twisting a large mushroom at the moment the partial veil begins to separate from the cap edge.
Harvest timing is the whole game. Too early and the caps are underdeveloped; too late and they drop spores, losing potency and shelf life. We harvest at veil break — the moment the membrane just starts to pull away from the cap edge.
The twist-and-pull method protects the substrate bed. A clean pull leaves the substrate ready for the next flush. Gloved hands, every time.
↑ Photo placeholder — Mushrooms laid on mesh drying trays inside a dehydrator, a digital display showing temperature and moisture readings.
Every batch goes into the dehydrator at 52°C for six to eight hours, down to under 10% moisture. Properly dried mushrooms snap clean — they do not bend. A batch that bends goes back in.
We record moisture content before bagging. We record date and flush number. Everything that leaves our hands carries a batch log. High moisture means mold. We do not let batches slide.
What we stand by
①
We grow it, dry it, test it, and ship it. There is no distributor, no broker, no co-packer. You know exactly where your mushrooms spent every one of their 45 days.
②
Moisture is measured before bagging — every batch. Contaminated bags are pulled before harvest, never after. We record what we find, even when it means writing off a run.
③
We do not scale beyond what we can monitor. Larger operations cut corners on FAE, harvest timing, and drying. We keep batches small so every block gets the attention it needs.