We are a family-owned business in Eden, Wisconsin, growing exclusively Agaricus bisporus — white button, crimini (baby bella), and portabella mushrooms. Owned and continuously operated by the Floyd family since the late 1970s, Gourmet’s Delight Mushrooms is one of just two remaining commercial-scale mushroom farms growing Agaricus bisporus varieties in the state of Wisconsin.

Greg Floyd, John Floyd’s brother, Simon Floyd’s uncle, and founder-owner of Forest Floor Foods, started the mushroom farm during the heyday of the late 1970s and early 1980s, when Agaricus bisporus production was seen as a promising way to build a successful farm business. At the time, Wisconsin was home to many more small-scale mushroom farms. As pests and green mold began to threaten production, and farmers increasingly found that their time and resources could be better spent on commodity crops such as soybeans, corn, and alfalfa, many of those mushroom farms closed or went out of business during the 1990s.

Greg eventually changed course and founded Forest Floor Foods, a popular pickled foods and cocktail garnish company, passing ownership of the mushroom farm to his younger brothers, Rich and John, in the mid-1990s. John, in particular, discovered that he had a talent — and the patience — for growing exceptionally high-quality mushrooms. Under his leadership, Gourmet’s Delight became known for producing some of the freshest, prettiest, densest mushrooms around, and the 365-day-a-year operation continued to thrive.

The farm’s success has always been a family effort, with many members of the Floyd family contributing their time and talents over the decades. Barb Floyd, Simon’s mom and John’s wife, kept the farm’s accounting books for many years and managed its human resources, helping with the behind-the-scenes work that kept the business running smoothly. Even today, Barb remains part of the farm’s weekly rhythm, coming in every week to clean and help care for the facility. Becky Floyd, Rich’s former wife, was also an important part of the farm for many years, contributing her time and energy to the family business during Rich’s years of involvement.

Rich Floyd remained involved with Gourmet’s Delight Mushrooms until 2017, when ownership transferred exclusively to John for five years. In 2022, John passed ownership of the farm to his son, Simon Floyd. This transition carried the family business into its second generation and reflects the Floyd family’s commitment to keeping Wisconsin-grown, certified organic mushrooms available for years to come.

We remain committed to growing, harvesting, and delivering the freshest mushrooms possible, all from our relatively small concrete-block facility in Eden, Wisconsin, in Fond du Lac County.

Our people

Those of you familiar with Gourmet’s Delight Mushrooms probably know Kevin Kohlmann, our longest and most dedicated employee. Kevin is our sales and operations manager, helping the farm run smoothly in all facets, from watering the mushrooms for optimal growth to serving as the friendly face of our business to the many local customers who stop by the farm store to pick up their mushrooms on a weekly basis. Gourmet’s Delight Mushrooms would not be the successful business it is today without Kevin. We also rely on an excellent team of trained harvesters, who all pick our mushroom by hand. Several of these harvesters have been with our business since the early 1990s! We care about our people, and we are hiring!

Looking toward the future

2026 marks our 46th year in business, with no end in sight. Simon and his wife, Erica, are excited to build on the farm’s history while expanding its reach and gaining better visibility over the supply chain. In 2025, we purchased Schickert Distributing, one of our major distributors’ businesses, allowing us to distribute our mushrooms more actively to grocery stores, farmers, food manufacturers, and restaurants throughout Wisconsin.

Simon and Erica are both UW-Madison alumni. Madison is where they met, launched their careers in agriculture and supply chain/communications, respectively, and got married. It is also an important part of Gourmet’s Delight Mushrooms’ history and current customer base.

For decades, Gourmet’s Delight was a vendor at the Dane County Farmers’ Market. We only stopped participating when the number of farm owners decreased to one in 2017, since the market requires the producer or an immediate relative to operate the booth. At the time, we simply didn’t have enough owners or owners’ spouses available to make the Saturday commitment in Madison work.

Similarly, our product was available for purchase at the Green Bay farmers market for 15+ years. We still distribute to Green Bay, and the Frozen Tundra is a large part of our success as a business!

Today, we limit our Saturday farmers market presence to markets within 50 miles of the farm, including the downtown West Bend and Fond du Lac farmers markets, where we also have been selling our product for decades. Our lovely business partner, Olden Organics, also brings our mushrooms to the downtown Oshkosh farmers market most Saturdays.

We continue to make regular deliveries to Madison grocery stores and restaurants twice a week, on Sundays and Thursdays, to ensure our customers have access to the freshest product possible. We also deliver to Green Bay, Milwaukee, West Bend, and communities throughout the immediate area surrounding the farm.

Of course, you can also purchase our mushrooms right here at the farm.

Farm Store Hours

• Sunday: Closed

• Monday: 7:30–11:30 AM, 12:30–4:30 PM

• Tuesday: 7:30–11:30 AM, 12:30–4:30 PM

• Wednesday: 7:30–11:30 AM, 12:30–4:30 PM

• Thursday: 7:30–11:30 AM, 12:30–4:30 PM

• Friday: 7:30–11:00 AM

• Saturday: Closed

Because we sell primarily wholesale and have major farm operations to perform on Fridays and Saturdays, our Friday hours are limited and we are currently closed to the public on Saturdays.

After more than four decades, Gourmet’s Delight Mushrooms remains what it has always been at heart: a family farm. From Greg starting the business in the late 1970s, to Rich and John carrying it forward, to the many family members — including Barb and Becky — who helped keep it running day after day, the farm’s history is built on generations of hard work, patience, and care. Today, Simon and Erica are proud to carry that tradition forward while growing the farm’s future.