From spore to shelf

1. The oats

   Organic, gluten-free and whole. Every delivery arrives with a certificate of compliance, and we inspect every load.

2. The grow

   Each species in its own conditions, with the temperature, air and light set for it. The mycelium feeds on the oats as it grows.

3. The harvest

   Our mycology team picks the moment: once the mycelium has worked through the oats.

4. The mill

   Dried and milled into powder, in the same facility it was grown in.

5. The test

   Every batch, on-site in our own laboratory and again by a third party, for what’s in it and what isn’t.

6. On your shelf.