
Pink oyster
The one on the banner. It fruits fast and in colour, and it is the one that goes into the jerky.
03Mycelium Labs
In Chiang Mai, a second garden grows. Our labs cultivate gourmet mushrooms and grow mycelium materials from their roots. Circular design for regenerative living.
The shift

The world is moving fast towards sustainability, towards beauty that lives in harmony with nature. As we drift away from mass production and wasteful materials, design now asks for meaning, soul, substance.
And we have found it beneath our feet: mycelium.
The material


What if your candle holders are grown? What if your lamps and tiles could return to the earth?
Mycelium - the root structure of mushrooms - is grown lightweight, biodegradable, naturally fire resistant, and endlessly expressive in texture.
It is preservation, ritual and regeneration.
Grown from mycelium, designed for conscious living.
The pieces
Display bowls grown to food grade, moon lamps, candle holders and tiles - all of it grown to order in our labs in Chiang Mai. Everything here started as sawdust and spawn in a mould.







Commissions
Grown from mycelium, designed for conscious living.
Our mycelium products are grown to order, offering sustainable and naturally beautiful pieces tailored for your home or business. From candle holders and lamps to wall art, tiles, and centrepiece bowls, each design is cultivated with care, resulting in organic textures and one-of-a-kind forms.
We also offer custom designs, allowing you to collaborate with us to create unique mycelium pieces that reflect your style, space, and vision. Whether you’re designing for an intimate home interior or a large hospitality project, our process ensures every piece carries both aesthetic impact and ecological integrity.

The growing room
All of it starts on these racks, at our farm in Chiang Mai. Three varieties fruit at a time, from blocks of the farm’s own waste.


The one on the banner. It fruits fast and in colour, and it is the one that goes into the jerky.

Yellow the whole way through, and the sweetest of the three. A shelf of them lights the grow room on its own.

Cut white and shaggy, then roasted for the brew - the one mushroom here people come looking for by name.