Hello, I'm Martin, founder and grower behind Fleur de Fungi.
I've always been drawn to living systems - how they grow, what they need, what makes them thrive. My background is in marine biology.
Before mushrooms, I worked in larval rearing and water quality management at a large-scale prawn hatchery, then bioreactor operations at an algae biotech facility. Different organisms, same underlying question: how do you keep something living healthy, stable, and thriving?

Mushrooms found me through curiosity outside of that work. My garage slowly turned into a small mushroom lab, and evenings and weekends went into learning how to grow them well, with a lot of trial and error along the way. What started as curiosity, shaped by years spent working with living systems, gradually turned into a real commitment - and eventually, a farm.

That garage lab started small: a few bags on a shelf, one grow tent, and a lot of guesswork about temperature, humidity, and airflow.
As the process improved and harvests became more consistent, the idea of building a dedicated mushroom farm stopped feeling like a stretch and started feeling like the next step.

Today, Fleur de Fungi is an indoor gourmet mushroom farm in Coolum Beach on the Sunshine Coast, producing fresh, spray-free mushrooms in carefully controlled conditions.
Every harvest still reflects that same instinct - pay attention to what a living system needs, and it'll tell you how to help it thrive.

Growing high-quality gourmet mushrooms means paying close attention to the environment they grow in - the same instinct I brought from managing water systems and bioreactors.
At Fleur de Fungi, mushrooms are grown indoors, where temperature, humidity, and airflow are monitored closely to support flavour, texture, and consistency. The approach is simple: clean cultivation, reliable harvests, nothing rushed.

Key principles behind the farm:

• Indoor, controlled growing environment
• Spray-free cultivation
• Australian-sourced growing materials whenever possible
• Small batch production for freshness
• Hand-harvested mushrooms

This approach produces mushrooms that are fresh, clean, and naturally rich in nutrients and flavour.

Fleur de Fungi started with the same curiosity that got me into living systems in the first place. The more I learned about growing fungi, the more it made sense to share that with the community around me. That's where the name comes from - Fleur de Fungi, flower of fungi. All that knowledge finally coming to fruit, and mushrooms were the way I put it into people's hands.

Mushrooms are a remarkable food source - nutritious, versatile, and efficient to grow with minimal environmental impact. Yet truly fresh gourmet mushrooms are still hard to find outside major cities, so I wanted to bring them closer to chefs, home cooks, and food lovers on the Sunshine Coast.

The goal is simple: produce mushrooms that are clean, nutritious, and full of flavour, while building a small farm rooted in quality, transparency, and respect for the natural growing process.