How can a small agricultural operation in the Salzburg Alpine region be led into the future?
How can traditional life on the farm be combined with the demands of modern times?

I have asked myself these questions repeatedly for a long time. And, as often happens, the answer came from a completely unexpected direction. After I began learning Spanish and Chinese alongside my studies in wood technology, I worked as a consultant for internationally active companies after graduation. While at first glance everything seemed to point to a life far from my hometown, I always felt it must somehow be possible to unite these two different worlds.

The fundamental idea for today's mushroom cultivation began to sprout during my semester abroad in Shanghai. In Chinese supermarkets, there are always more than a dozen different mushroom varieties available. I gradually started tasting my way through the selection. In contrast, there is still a certain skepticism about mushrooms in Central Europe, despite their healthy ingredients and flavor diversity.

But how are mushrooms even cultivated? Gradually, I delved into the topic and soon realized that it makes more sense to just give it a try. And so, everything began in a dusty fruit cellar in the farthest corners of the Stoffenbauerhof.