It started with a bad winter.
Sera, our co-founder, was writing a dissertation and climbing 5.12 on the weekends. In February of her third year, she couldn't do either. The fog was real, the legs were gone, the capsules she'd been taking every morning tasted like sawdust and did — as far as she could tell — absolutely nothing.
She called Nik, our biochemist, who is the kind of person who owns a mass spectrometer. They tested six popular brands. Four were myceliated grain — essentially oat starch with trace mushroom. Two had no measurable beta-glucans at all.
So they made their own. Fruiting bodies only. Dual extraction. Twenty-to-one concentration. Turned into gummies because the taste made the ritual easier to keep.
We ship out of the same lab. Every pouch has a batch number. Every batch has a report. That's the whole thing.