About Mycotopia

Our story. Why Mycotopia.

It started in a Geneva forest, with a camera in my hand.

During the lockdowns, I was looking for a way to reconnect with nature. The forest became my space to breathe, and macro photography my way into it. Photographing wild mushrooms, one simple question turned into an obsession. What exactly am I looking at.

That curiosity became a discipline. I joined the Société Mycologique de Genève and completed the VAPKO training modules in Leysin, including perfectionnement niveau 1. Species after species, I built both knowledge and a network within the mycological community. Three words define me today. Myciculteur, mycologue, mycophile. A grower, a student, and a lover of fungi.

Then something became obvious. Mushrooms are among the few organisms that turn what we discard into quality food. They grow on by-products otherwise destined for the bin, straw, sawdust, organic residues. A circular economy that is concrete, not a slogan.

That logic sits at the core of Mycotopia. I work with Moulin de la Pallanterie SA, the last flour mill still operating in the canton of Geneva and a GRTA certified producer, whose milling by-products become the substrate for my mushrooms. I also work with Environnement 2000 SA, which supplies the wood chips the cultivation needs. Two local, traceable materials returned to a living cycle instead of ending as waste.

Mycotopia is an urban mushroom farm in Geneva. I grow fresh culinary and functional mushrooms on short supply chains, for restaurants, organic grocers, and households across the region. Local, traceable production, harvested at peak, a few kilometres from your table.

I build Mycotopia with the rigour mycology taught me. Precise observation, traceability, respect for living systems. That standard is what separates a mushroom grown with care from a standardised product.

My conviction fits in one line. We can produce food of real excellence from what our system treats as waste.

My ambition follows from it. To make Mycotopia the reference producer of specialty mushrooms in Geneva within three years. To expand across the Lake Geneva region, Lausanne and neighbouring cantons, within five. To establish Mycotopia among Switzerland's leading producers within ten.

I do not simply want to grow mushrooms. I want to prove that real excellence can grow from what we throw away.