Everyone loves a locally grown, gourmet mushroom, which is why I was drawn to Marie-Josée Gagné’s table at my local farmer’s market one Friday. Unlike anything found at the grocery store, the blue oyster mushrooms grown by La Ferme à Champis were as fresh as they’d be if they were still growing on some decaying wood in the forest. They were sold in generous portions and compostable packaging. After enjoying them at dinner later that night, I was grateful to have found a local farmer with not only great-tasting mushrooms but excellent values, too.
Marie-Josée and her partner Patrice are behind La Ferme à Champis, a venture they started together in 2023. Originally from Montreal, the couple is passionate about local food and building community and saw an opportunity to truly engage with people and the environment in Gore, a beautiful township in the Laurentian mountains. Marie-Josée has always loved foraging for wild mushrooms, but living in a cold Quebec climate, she wanted access to this nutritious food source year-round. The couple began learning how to grow them indoors, and after a few attempts and a successful flush, they officially launched La Ferme à Champis.
By 2024, the mushrooms were selling as fast as they were being harvested. From blue oysters to lion’s mane and coral hydnum, the micro farm grows mushrooms year-round without chemicals or pesticides. The mushrooms grow at their own pace and are never rushed; they are picked only when ready to eliminate waste. For that reason, varieties and quantities fluctuate from week to week, bringing the artisanal vibe over the top. But La Ferme à Champis is much more than a small-scale source of nutritious food; it’s a believer in local food resilience. It grows its gourmet mushrooms with care and offers customers direct access to eliminate the middleman and uncertain supply chains. Customers call to see what harvests are available or order online. Delivery is available in some regions, and La Ferme à Champis attends several weekly markets. Restaurants can also order directly from the farm.
Beyond the mushrooms themselves, mycelium blocks are available for a couple of dollars each. The blocks can be composted, used for a second flush of mushrooms, or as a starting point for mycological projects. Ultimately, Marie-Josée and Patrice want to share their passion for mushrooms and help people regain control of their dinner plates. As they continue to evolve, they hope to one day open the farm for tours and workshops so more people can learn about the magic of local food.
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