La Champignonne is an innovative urban agriculture initiative based in Bordeaux, specializing in the production of gourmet mushrooms, specifically shiitakes and pleurotes, cultivated in repurposed World War II blockhouses. This unique setup leverages the thermal properties of the thick concrete walls to create an ideal growing environment, which maintains stable temperatures while requiring minimal energy and water. Committed to sustainability, La Champignonne utilizes no pesticides, fertilizers, or synthetic chemicals, ensuring that their mushrooms are grown in an environmentally friendly manner.

The brand aims to provide local consumers with alternatives to common varieties like the Paris mushroom by offering less conventional types such as grey, pink, and yellow pleurotes, each boasting distinct flavors and nutritional benefits. Their products are sold through direct local channels, emphasizing fresh, short supply chains, and are available at various farmers' markets in and around Bordeaux. Founded by Julie, who deeply values her agricultural heritage, La Champignonne reflects a dedication to enhancing the local community and preserving historical sites through urban farming