About Us

At MycoProvisions™, we believe food should nourish people, strengthen communities, and leave the world a little better than we found it.

We're Paul and Rachel Guindon, a husband-and-wife team from Michigan's Upper Peninsula, raising our blended family. Together, we're proud parents —and we're also a family with four paws. Rubble, our Mini Goldendoodle, has become an important part of the MycoProvisions story, too.

Like many families, we've learned that the best things in life are built with patience, curiosity, resilience, and a shared sense of purpose. Those same values have become the foundation of MycoProvisions.

How MycoProvisions Began

The idea for MycoProvisions didn't start with a business plan—it started at home.

Long before functional mushrooms became widely recognized, Rachel had already discovered their potential. As a licensed Medical Esthetician and Certified Laser Technician with more than a decade of experience helping people look and feel their best, she has always been passionate about wellness and taking a thoughtful approach to what we put into and onto our bodies.

Functional mushrooms became part of her own daily routine years ago, and her enthusiasm sparked Paul's curiosity. But mushrooms weren't entirely new territory for him—as someone with a lifelong love of cooking, he'd always been drawn to them as ingredients that could transform a dish. Rachel's passion gave that appreciation a new direction, and what began as conversations around the kitchen table soon became research, experimentation, and eventually a shared vision.

Inspired by Rachel's passion, Paul immersed himself in the science of mushroom cultivation, sustainable agriculture, and food innovation. Drawing on a background in business development, healthcare leadership, hospitality, and entrepreneurship, he saw an opportunity to connect good food, good science, and stronger local food systems.

And, as tends to happen in a family, the idea kept growing. We began thinking beyond mushrooms themselves. What could we create from what local farmers already grow? How could we reduce food waste? How could we make functional ingredients more approachable? And how could we develop better food choices not only for people, but for the animals who are part of our families, too?

And Then There Was Rubble

Some of the best ideas in our family have come from simply trying to solve problems at home.

Rubble, our Mini Goldendoodle, is one of those stories.

Like many doodles, he's dealt with food sensitivities and allergies, and finding foods that actually worked for him wasn't easy. Rather than accept that there weren't better options, we started making his food ourselves.

What began as something we did for our own dog became an ongoing experiment—understanding ingredients, nutrition, preparation, and what actually works. We're still learning. Still testing. Still looking for better solutions.

That experience has become part of the MycoProvisions philosophy. We believe good products start with real questions and real experience—not a trend or a marketing claim.

As we've kept exploring mushrooms, whole-food ingredients, and responsible food production, we've naturally started asking the same questions about the food we give our pets. That work is now leading us toward pet-focused products of our own—approached the same way we approach everything at MycoProvisions: thoughtfully, carefully, and with one simple rule. If we wouldn't feel good giving it to our own family, Rubble included, we're not putting it on yours.