Pleurotes & Shiitakés

Successful conversions... for both Karine Goron and the venue!

Karine's interest in permaculture and ecology dates back to a very early age, and recent events have made local and local culture more meaningful than ever for her.
After completing a training course for adults at an agricultural college, she has been growing organic mushrooms on straw bales in the cloister cellar of the abbey church at Saint-Maixent-l'École for the past two years.

In the heart of the town's historic center, out of sight but with all the right conditions (hygrometry, temperature and CO2), oyster mushrooms and shiitake mushrooms grow from September to May.

Products: Fresh, dried and powdered mushrooms
Short-distance sales by market gardeners, in organic and producers' stores, at markets and to restaurateurs.
Direct sales at the winery on certain Saturdays