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Mushroom Profits, Starting Small, Growing Big:

How a Washington Man Built a Thriving Mushroom Business from His Garage

In the quiet town of Walla Walla, Washington, Sundown Hazen is doing something remarkable with mushrooms. What started as a side interest and a converted garage is now a full-scale mushroom farm bringing in over $200,000 a year. His story is not just about farming—it’s about vision, grit, and a surprising love for fungi that took root and grew into something far bigger than he imagined.

Today, Chesed Farms supplies fresh gourmet mushrooms to local restaurants, farmers markets, and households across the region. The best part? Sundown started with no formal farming experience. His background included working retail at Apple, logistics at UPS, and dabbling in aquaponics. Farming was never a career path—until he saw the opportunity and seized it.

Why Mushrooms?

Sundown’s choice was practical and personal. In a region with little mushroom production, but strong demand from local chefs and a thriving tourism industry, he found a gap in the market. Unlike traditional crops, mushrooms can be grown year-round in controlled environments, making them a consistent source of revenue regardless of the season.

He and a friend began small, launching the business in a three-car garage using $5,000 in startup funds and a lot of recycled materials. It was the week COVID shut everything down. No farmers markets, no in-person events. They adapted quickly, launching a website, delivering by bicycle, and still selling out every crop. They leaned on YouTube to learn the ropes, especially channels like Mossy Creek Mushrooms and Southwest Mushrooms.

Three-Phase Success Plan for Aspiring Growers

Sundown breaks down the process into three clear phases that anyone can follow.

First, research. Learn who your local customers are and what other farms are already serving them. If a particular restaurant emphasizes local sourcing, they might be your ideal client. Visit markets, talk to chefs, and study menus.

Second, set up your grow operation. He advises starting with fruiting, the final phase of mushroom growth. You can buy ready-to-fruit blocks and simply build a fruiting room or tent. All you need is a clean harvest space and a refrigerator. This minimizes the learning curve and startup costs, allowing beginners to get to market faster.

Third, communicate. From sprouting to delivery, keep your customers in the loop. Let them know when to expect product, how it’s going, and what you have available. Build trust through transparency and reliability.

Growing the Farm

The farm uses a clever mix of oak sawdust pellets and oat pellets to feed the mushrooms, all packed into bags using a foot-operated hopper. This once time-consuming task used to be done by hand. The automation they added significantly increased output while reducing labor. These bags are moved into an incubation room, where the mushrooms grow in warmth and darkness before moving to the fruiting chamber, where the familiar caps finally appear.

Every day, mushrooms can grow 50% bigger, meaning harvest timing is critical. A six to eight-hour window can be the difference between a perfect mushroom and one past its prime. Sundown emphasizes the importance of touch, color, and cap shape to know when to harvest.

Revenue, Margins, and Smart Selling

Chesed Farms has grown steadily since launch, averaging 40% year-over-year growth. In 2023, the farm brought in just under $200,000. The following year, the goal is $250,000. With profit margins around 30%, it’s a solid business.

Sales channels include farmers markets, direct-to-consumer subscriptions, and wholesale to chefs and stores. The farmers markets not only bring in consistent cash flow—up to $1,000 per market—but also serve as branding, education, and community connection.

Perhaps most impressive is that Sundown has never paid for traditional advertising. All growth has come through face-to-face relationships, social media, word-of-mouth, and local TV features. The farm even added value-added products, like freeze-dried mushrooms, teas, and supplements, and built a reputation for their “Ugly and Tasty” bags—discounted mushrooms that might not look pretty but taste just as good.

Lessons from a Modern Farmer

What makes this business work is a blend of old-school hustle and new-school systems. Sundown uses Google Sheets to track every block of mushrooms from culture to harvest. Laminated checklists at every workstation help train employees, reduce mistakes, and make the operation scalable.

Partnerships have also played a role. A local tea company uses their lion’s mane powder. Another local bakery provides the perfect bread for mushroom bruschetta. These collaborations strengthen community ties and expand product reach.

Advice for Beginners

Sundown offers simple but powerful advice for aspiring mushroom growers:

• Start with fruiting blocks. You don’t need a lab to grow mushrooms.

• Build relationships with chefs, grocers, and neighbors first. Sell to people who already value fresh and local food.

• Don’t be afraid to start small. You can scale up once you prove you can grow and sell consistently.

• Stay patient, persistent, and ready to adapt.

From the garage to nearly a quarter-million dollars in annual revenue, Sundown’s journey is proof that you don’t need to be born into farming to grow something beautiful—and profitable.

Whether you want to grow mushrooms in your apartment or build a full-scale farm, the tools and knowledge are out there. And thanks to entrepreneurs like Sundown, the path is clearer than ever.