Fleur de Fungi crafts small-batch mushroom extracts, botanical tonics and traditional oxymels using mushrooms we grow ourselves on our indoor farm in Coolum Beach, Queensland.
Every product begins with premium mushroom fruiting bodies, cultivated by us and carefully crafted into traditional food preparations. Our mushroom tinctures are dual-extracted using both alcohol and hot water, while our tonics and oxymels are slow-crafted, single-extracted preparations made with raw apple cider vinegar. These alcohol-free preparations are matured for a minimum of twelve weeks before bottling.
Our formulations draw inspiration from the principles of traditional Japanese Kampo herbalism, where mushrooms and botanicals are thoughtfully combined to work together as part of a broader preparation, rather than relying on a single ingredient alone.

These products are crafted as foods to be enjoyed as part of everyday life, and are not medicines or therapeutic goods. Always read the label and use as directed.