OYSTERS — cluster shot, soft window light
Pleurotus ostreatus & family
Elegant Oysters
Velvety blues, frilly pinks, golden yellows. Crispy when baked, silken in pasta — our most versatile family.
Beginner-friendlyYear-round
A tiny family farm cultivating oysters, lion's manes, and rare delicacies — picked the morning of delivery, never trucked in. Stop by a market, or order what we have on the shelf today.
Velvety blues, frilly pinks, golden yellows. Crispy when baked, silken in pasta — our most versatile family.
Three isolations of the same beloved species. Crab-like texture, gentle umami — a true plant-forward steak.
Chestnuts, cauliflowers, pioppino, hens of the woods — the rotation that keeps chefs calling back.
Each strain starts as a single isolation, kept alive in nutrient broth on a quiet shelf.
The culture is run onto sterilised rye and millet — a slow, patient colonisation.
Spawn meets pasteurised hardwood & soy hull blocks, then fruits in our humid grow room.
Harvested the morning of delivery, packed in compostable wax paper, never refrigerated long.
Cove Fungi started in a converted shipping container at the back of our property, with one shelf of pink oysters and a lot of curiosity. Four years later, we're still small on purpose — small enough to know each block of substrate by sight, big enough to feed our neighbours and a few of our favourite kitchens.
We pick at peak. We pack in compostable paper. We don't ship across continents. Everything you see in our shop today was, almost certainly, fruiting yesterday.
"Mushrooms reward patience. Most of our job is just paying attention."
— Lena & Theo, with assistance from Biscuit (good dog)
If you can't make a market, we deliver locally on Wednesdays and Saturdays. Order from the shop by 6pm the night before.
We answer email within a day or two — usually faster, unless we're elbow-deep in substrate. For same-day inventory, the shop page updates every morning.