The Mushroom Factory

For those who asked, the listing for the Mushroom Factory building is live! Take a peek and tell your warehouse-loving friends 👀 Link to full listing and more photos in bio.

Some news—The Mushroom Factory’s flagship Detroit location at 13832 Joseph Campau St. is for sale! 🎉 She’s a beast of a building—nearly 9,000 sq. ft.—and we’ve poured work into every inch to make it cleaner, safer, and more efficient (swipe through for some choice moments from that effort 😅). The space will make a great home for whatever business comes next, so keep an eye out for the listing from . We’ll continue to offer seasonal products, virtual and in-person programming, and pop-up events. Stay tuned and thanks as always for your support.💜

Squish test

Moody Sunday Miso 🌔 We grew a big batch of koji and cooked up a pot of organic yellow split peas for today’s Miso Make-and-Take. A really fun group came and squeezed some beans with us, and now we’re mixing up the leftovers into a miso of our own, 5% salt.

Koji closeup 🔎 We’re making a big batch of this fuzzy rice for our Miso Make-and-Take this Sunday! There’s room for one more group to join the fun. Could it be you? 🤗 Signup link in bio.

Bringing the funk to this year’s pumpkin pie with some pumpkin miso 🤞🎃 The miso was made from our garden’s 2019 pumpkin harvest. We attempted a “nose to tail” batch, using entire pumpkins, seeds and all. It’s affectionately known among some (looking at you, .phoebe 😘) as Pumpkin Gut Miso, which suits us perfectly 🤓

Rose's Fine Food has an expertly curated wine selection, crispy, melty paninis, perfect bread and pastries, and delicious espresso 😍 aaand....we've got (intentionally 😇) moldy beans! What more could you ask for?! See you Saturday?

A look at some misos in various stages: sourdough “breadso” after harvest; kabocha and celeriac miso after blending it smooth; Calypso Bean miso, aged for 8 months; and toasted butternut squash seed butter about to be added to charred butternut squash miso. If this sparks your interest, join us for a Miso Make-and-Take. It’ll be a hands-on, bean squeezing good time! Link in bio.

Join us and experience the joy of squeezing beans. We'll guide you through the process of mixing, packing, and harvesting your own custom batch of miso using our fresh-grown koji. Each group leaves with a reusable fermentation crock filled with homemade miso to age, harvest, and share—perfect for foodies, families, and groups of friends or coworkers! https://www.themushroomfactory.com/store/makemiso

wrote of miso’s complex flavor and limitless uses in her recent column. Her words got us thinking about offering some miso tastings or miso-making events this winter. What do you think?

In process 🎬