From spore to harvest, every step done by hand.

It starts with straw, sterilized twice over.

Local paddy straw, chopped and pasteurized in small batches. No shortcuts on cleanliness, this is where contamination gets stopped before it starts.

Then, three weeks of almost nothing.

Spawn is mixed through the substrate by hand and left in the dark. Nothing to see for weeks, just mycelium quietly taking hold.

Light and humidity, and the room comes alive.

Once colonized, the blocks move into a cooler, brighter room. Within days, clusters push through the surface.

Picked by hand, before the sun gets high.

Every mushroom is twisted free by hand, never cut, and sorted the same morning it's picked.

Nothing that grew here goes to waste.

Spent substrate becomes compost for the next batch of straw, or feed for local livestock. The cycle closes before it starts again.