For more than a month, Laurent Godot has set up his “mushroom” in the city center of Besançon (Doubs). More precisely below. In two cellars located under the Place de la Révolution, the 46-year-old former roofer cultivates oyster mushrooms and shiitake mushrooms in an ecological approach that is close to his heart. Example of an unusual reconversion.
Who said you couldn’t make a living from organic farming in the city center of Besançon? This challenge is that of Laurent Godot. At 46, the former roofer decided to retrain and set up a brand new professional project: mushroom production in the Bisontine city. And the bet is about to be successful: for a month and a half, the budding myciculturist has been producing his own oyster mushrooms and shiitake and founded his company: “Champignons de la Boucle”.
Accustomed to spending his days on roofs, high up, the forty-year-old now works in two 50 m cellars.2 located under the Place de la Révolution, rue des Boucheries, a stone’s throw from Doubs. A drastic change accelerated by a helping hand of fate. “I was thinking of leaving my job when, two years ago, my wife inherited her two cellars” explains the myciculturist. “I come from Haute-Saône, from a family of farmers. I always had this connection with agriculture and I wanted to go back to it. I then thought about mushroom production for several criteria.”
Which ones please? “First, there was a practical reflection regarding the space I had. I wanted to enhance these centuries-old spaces“admits Laurent.”And then, notWe are here in a cool space, with humidity brought by the Doubs and the possibility of adding a light Source“. Humidity-freshness-light, the conditions necessary for the mushrooms to grow well. But the former roofer also got started for other reasons.
For me, it is an ideal activity for the society we want to move towards. First, I am not encroaching on any agricultural, urban or natural land. In addition, it is an ecological activity that does not require fertilizers or pesticides. This totally corresponds to my values.
Laurent Godot,microcultivator in downtown Besançon
Another reason that convinced Laurent, the benefits of his mushrooms. “Shiitake have medicinal properties“continues Laurent.”While oyster mushrooms, rich in protein, are foods that can very well replace meat“. That’s the theory, now it’s time for practice.
Laurent in one of his mushroom cellars.
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© Antoine Comte / France Télévisions
Now settled, Laurent explains his daily life to us. “Every three weeks I receive 70 solid bales made of mycelium (set of filaments which form the vegetative part of mushrooms, Editor’s note) mixed with straw and sawdust” he explains. “This is the basis of my production. Then I leave them on my shelves for three weeks, and the fungus can grow and develop in a cluster“.
Shiitake, known for their medicinal properties.
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© Antoine Comte / France Télévisions
Then, each bale can be harvested three times, before being recycled as mulch for market gardeners. “I tried to create a virtuous circle” smiled Laurent. “With organic and ecological production all the way“. But an important question, after a month and a half of activity, is this new concept bearing fruit?
And oyster mushrooms, seen by Laurent as real alternatives to meat.
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© Antoine Comte / France Télévisions
“In terms of quantities, I am selling around 50 kilos of mushrooms per week.” explains Laurent. “I try to sell my products in a short circuit, to stay within the logic of my approach. I supply around ten local restaurants, grocery stores and I also do the markets in Besançon“. The myciculturist also offers a direct sales window, in its cellars, every Friday from 4 p.m. to 6 p.m.
But for the moment, I don’t get many people. You have to make yourself known. In terms of my sales, I would have to reach 70-80 kg to cover my costs and for it to be profitable.
Laurent Godot,microcultivator in the city center of Besançon
The myciculturist therefore continues to learn and does not get discouraged. “It’s not to make money that I did this job” he says. “I managed to enhance an urban space with an activity in which I find myself, I am already happy about it“. And there is no shortage of projects.
Laurent Godot continues to develop his two cellars to be able to expand his mushroom farm. He is also considering setting up various fun workshops on mushroom cultivation. “It would be great to reestablish a link between the city, city dwellers, and agriculture“. A reconnection with nature which can only be beneficial. Long live the “mushrooms of the Loop”.
