- 1999

Start of Bolet Ben Fet as a personal entrepreneurial project by Carles Díaz Tarragó. Agricultural activity begins with the production of shiitake mushrooms (Lentinula edodes), which were virtually unknown in Catalonia at the time, making use of a disused former cow farm in Santa Eulàlia de Ronçana (Vallès Oriental).

 - 2006

We began trials to cultivate a native species with no competition across Europe: the “Hen of the woods” (Grifola frondosa). This mushroom also originates from Japan, where it is known as Maitake. We have developed a stable year-round production system that yields a mushroom of exceptional quality.

 - 2008

Driven by the growing acceptance of this mushroom, we increased production and moved cultivation to our current farm in Sant Antoni de Vilamajor (Vallès Oriental).

An agreement was reached with the TEB cooperative group, and Bolet Ben Fet became part of this cooperative, turning into a non-profit special employment center that provides jobs for people with functional diversity.

 - 2021

We worked tirelessly throughout the pandemic, overcoming obstacles and adapting to every challenge to ensure the best service for our customers.

 - 2023

Thanks to research projects, we continue exploring new crops based on local tradition and have successfully developed the cultivation of “Beefsteak mushroom” (Fistulina hepatica), a mushroom with a centuries-old tradition of consumption in Catalonia, Spain, and Europe, and which until now had never been cultivated anywhere in the world.

 - 2025

Currently, at the farm in Sant Antoni de Vilamajor, 14 of us work together, seven of whom have functional diversity. We feel like a team and sell our mushrooms to the best restaurants and shops in the country.