Five jars. One philosophy.
Each variety lives in its own corner of flavour, light, earthy, premium. Every jar is small-batch and finished by hand.
Sustainably grown. Naturally fermented.
Five careful steps, and a lot of time, between the substrate and the jar.
Sustainably Grown
Every mushroom in our jars begins as mycelium on California-grown hardwood substrate. We grow in low-energy farms tucked into the San Fernando Valley, using rainwater and ambient humidity instead of energy-hungry climate systems. No pesticides, no chemical interventions, only patience and clean conditions.
Made for the moment.
Five quick ways to use a jar, from breakfast toast to a midnight martini.
Curious by nature.
A few of the most common questions we hear about our process, ingredients, and shelf life.
Our mushrooms are crafted through a unique fermentation process, sustainable farming practices, and health-focused proprietary mushroom blends. Every jar reflects three years of recipe development by our founder, Hayk, and a small the San Fernando Valley team that hand-packs every batch.
Yes. We use sustainably grown, non-GMO mushrooms and ingredients like garlic, vinegar, and time, nature's own preservatives. No artificial colours, no thickeners, no shortcuts.
Our jars are preserved naturally and are pantry-stable, sealed, for 12 months. Refrigeration is recommended after opening to maintain freshness and flavor. Consume within 4 weeks of opening.
Customers with dietary concerns, allergies, pregnancy-related questions, or medical conditions should consult a healthcare professional before use. Our jars contain vinegar, salt, and natural ferments.