LIVING FARM / CURRENT CROP
A small living system behind an exceptional ingredient.
Harvested daily for the finest kitchens in Mauritius.
Elm Oyster / Hypsizygus ulmarius
An oyster mushroom, but not the usual Pleurotus. Pale, sculptural, layered, savoury, and clean on the plate.
FLAVOUR
Gentle savoury depth. No noticeable bitterness.
TEXTURE
Tender caps with a light bite after cooking.
STORAGE
Keep refrigerated at 1 to 4 °C.
Explore the living system
What is growing now, what reaches the kitchen, and what stays in trial until it has earned its place.
01 / The Fruiting Room
Elm Oyster is grown in Curepipe for kitchens that care about freshness and consistency.
02 / Harvest and clean
Clusters are trimmed, cleaned, and sorted before packing, so chefs receive mushrooms that are easy to prep and cook.
03 / The Packing Table
Kitchen packs are 1kg reusable food-grade boxes, collected back on the next resupply.
04 / The Sample Box
Request a complementary 500g Elm Oyster sample box and see how it handles in your own kitchen: prep, cooking behaviour, texture, and menu fit.
05 / ISLAND FIT
Before a crop can feature on a menu, it has to belong to the island.
For Elm Oyster, the system is built around Mauritian hardwood and local conditions, with vertical integration from culture to harvest.
From lab to kitchen, the work stays close.
06 / THE LAB / FUTURE SHELF
Before a culture becomes a Sanpyon crop, it has to move beyond the shelf and prove itself in production.
Only then can it become something a kitchen can rely on every week.
THE FUTURE SHELF
Trial cultures, not a product list.
Wood-based cultures
Held in trial: Lion’s Mane, Maitake, oyster types, Chestnut, Nameko, Enoki
Compost-based cultures
Held in trial: White Button, Brown Button, Almond mushroom
Fresh crop trials
Held in trial: Microgreens and chef-led requests
Looking for something specific? Tell us the use case. If it belongs in the farm’s rhythm, we can explore it as a future trial.
CULTURE WORK / TRIAL WORK
CULTURE PLATE
The idea began in 2020.
By 2022, the work became serious: testing cultures, substrates and slowly building infrastructure.
The aim was simple: grow mushrooms in Mauritius that chefs could rely on every week.
SELECTED CROP
Elm Oyster became Sanpyon’s first commercial crop in 2026.
The goal was never just to grow a mushroom once. It was to build a resilient system that would work with local materials and supply kitchens every single week from the get go.
For curious chefs and F&B teams evaluating freshness, prep flow, cooking behavior, and fit on the menu.
FOUNDER'S NOTE
Sanpyon took longer than I thought it would.
For a long time, there were mostly failed trials, small improvements, and not much to show.
I am deeply grateful to my parents for their patience and support. They gave me the space to keep going when the farm was still becoming something.
This first crop means a lot to me.
I hope you enjoy it.
With gratitude,
Shiraaz
