Wholesale Mushroom Supply

FreshCap Mushrooms supplies fresh button and flat mushrooms across Sydney, providing fresh button and flat mushrooms to restaurants, cafes, and food businesses.

We deliver fresh mushrooms across Sydney, picked daily from the farm and supplied directly - no middleman, better quality, and better margins for your business.

WE SUPPLY FRESH MUSHROOMS TO RESTAURANTS, CAFES & FOOD BUSINESSES ACROSS SYDNEY.

Reliable weekly supply. Consistent quality. Better margins.

We offer different mushroom grades depending on your business needs:

Grade 1 ( Premium)

Clean, uniform, visually perfect
Ideal for serving, plating, or retail display
Suitable for gifting or high-end dishes

Grade 2-3 (Cooking/ Sauce Use)

Slightly less perfect in appearance
Same fresh quality and flavour
Ideal for: Mushroom sauce, soups & stocks, stir-fry & bulk cooking…

🍄 Flat Mushroom (7–9cm)
Grade 2 – Restaurant Favourite

• Clean open caps
• Consistent size for kitchen prep
• Ideal for burgers, breakfast plates & grilling
• Great balance between quality and value

We supply button mushrooms and flat mushrooms in Sydney, with flexible grading to match your kitchen needs and budget.

Wholesale Pricing

Help me understand your business so I can recommend the most suitable mushrooms for your kitchen and help you save costs where possible.

Please leave:

• Restaurant / Business name
• Contact number (preferred)
• Delivery suburb
• Estimated weekly order (if possible)
• Current mushroom type or size used (optional)

📱 I usually send a message before calling.

Every kitchen works differently, so I like to understand your menu, cooking style and current usage before recommending mushroom sizes and grades.

I personally take the time to check your business and understand what works best for your kitchen. Whether it’s pasta, burgers, breakfast dishes, sauces or bulk cooking, I want to recommend mushrooms that fit your needs — not just sell a box and move on.

👉 Consistent sizing for easier kitchen prep

Once your preferred mushroom size is selected, I aim to keep the same size and grade for ongoing orders whenever possible, helping chefs maintain the same cutting style, portioning and cooking process — less adjustment, less work.

I believe mushrooms should taste good on the plate, reduce waste and keep customers coming back — not end up in the bin.