Fresh mushrooms, grown inside your own building, harvested by your own kitchen.
We convert a container or an unused basement into a climate-controlled growing room, install the racks and sensors, then teach your staff to harvest daily. You run the kitchen. We handle the biology.
A working mushroom farm, sized to fit a spare room.
Most kitchens have somewhere unused: a basement corridor, a disused cold store, a bit of yard for a container. We turn that square footage into a climate-controlled growing chamber with racked substrate blocks, humidity misting, temperature control and airflow tuned for oyster, shiitake or lion's mane mushrooms. You get produce that was still forming a fruiting body that same morning.
Four reasons this tends to make sense for restaurants and shops
Three stages, from empty room to first harvest
Site visit and design
We survey the container or basement, check drainage, power and access, then design a rack layout and climate plan matched to the mushroom species your kitchen wants on the menu.
Build and inoculation
Insulation, misting lines, sensors and steel racks go in first. Then we bring in inoculated substrate blocks and calibrate the automation until humidity and temperature hold steady on their own.
Training and handover
We walk your kitchen staff through daily harvesting, cleaning routines and what to watch for. From there it's your room, with our monthly substrate visit keeping the cycle going.
What the racks and the harvest look like day to day
Warsaw and Łódź, with room installations tailored per city
Warsaw
Most of our Warsaw installs are basement conversions in Śródmieście and Mokotów restaurants, plus a handful of hotel back-of-house spaces where a disused cold store gets a second life.
Łódź
In Łódź we work more often with organic shops and small hotels, usually building a compact container room positioned in a courtyard or loading area next to the storefront.