Connected to the source
For over two decades, I’ve dedicated myself to understanding the intricate art of cultivation. From basement beginnings to building something better—this is the story behind Grown with Love, where curiosity became hobby, and hobby became craft.
The Basement Beginning
It started in my parents’ basement in the early 2000s—a curious experiment that became a quiet passion. While attending school, traveling, and working various jobs, I always kept growing. It became a steady pursuit, something I shared with friends and a small circle of customers who appreciated quality.
From Hobby to Passion
In the late 2010s, my hobby evolved into something deeper as I became increasingly interested in the therapeutic virtues of psychedelic mushrooms and how it changed lives of people around me. This wasn’t just about growing anymore—it was about understanding the profound potential of what I was cultivating.
The Chocolate That Changed Everything
In 2019, I tasted my first mushroom chocolate and was utterly disappointed. Bad taste, poor wrapping, visible mushroom chunks, cheap chocolate—it was underwhelming. When I learned the price, I fell off my chair. If people are willing to pay so much for so little, let me wow them. It’s at that “Hold my beer” moment that Grown with Love was born.
Building Something Better
The learning curve was steep. Being a one-man army means wearing a lot of hats—cultivator, chocolatier, packager, marketer, customer service. Aside from the precious occasional collaborators, every aspect fell on my shoulders. But that control meant I could ensure every product met my vision. In 2023, I completed PAT training at Numinus, deepening my understanding of therapeutic applications and reinforcing why quality matters so much in this space—and why customer education is so important. Today, from that basement beginning to professional-grade products that actually taste incredible—every step has been driven by the belief that people deserve better.
People deserve better
That disappointing chocolate in 2019 was a turning point. Here was a product that looked terrible, tasted worse, and cost a fortune. Visible mushroom chunks, cheap chocolate, poor presentation—yet people were paying premium prices because they had no alternative.
That’s what drives everything I do: looks good, tastes good, feels good. No compromises. If I wouldn’t be proud to give it to a friend, it doesn’t leave my hands.