Champiland

More than 35 years have passed since Champiland was founded in a small workshop in the heart of the Landes de Gascogne forest. Even then, mushrooms were cultivated with passion to create recipes for frozen ready meals. Over the years, curiosity led Champiland to diversify and explore new production techniques, eventually embarking on the adventure of cultivating oyster and shiitake mushrooms directly on-site in Herm.

Our mushroom farms operate all year round, 6-7 days a week with very high activity from September to December. We source our mushrooms as close as possible to the place of growth, sourcing from 40 different countries. We also handle every aspect of preparation for our frozen and dried mushroom offerings, from the coating, debacterization, packaging and more.

This allows us to offer an extensive mushroom range, featuring whole Porcini, mushroom cubes, mixes, powder, and dried options.