Terra & Sprout

Brad's Story

You will find Brad Flutey at the Terra & Sprout stall with a broad smile and amazing mushroom products.

Where did you grow up?

I grew up in Taranaki - I was born in Whanganui and spent my early childhood in a small farming township, before moving to Auckland for my teenage years. Later, I followed my mum to the Bay of Plenty when she took on care of my eldest niece.

Tell us about your early career

I started studying psychology, philosophy, classics, and Italian at university, with the idea of becoming a criminal profiler. But sitting in a fish and chip shop one day, questioning my direction, a paving contractor walked in and offered me a job in landscape construction — paving, decks, gazebos, pools. It was very hands‑on, and deeply creative work. I loved building things that made people’s lives better, and I kept learning my intellectual passions online.

How did Terra & Sprout begin?

When Jess and I were living in Whangārei, to be close to her family, Jess had the idea of farming mushrooms.

Why mushrooms?

Mushrooms can be one of the few truly zero‑waste production systems. The by‑products - CO₂ and spent mushroom substrate - are incredibly valuable. We’ve used those by-products to boost other plants. The spent substrate produces beautiful compost and worm castings with exceptional mineral content, and CO2 can be sent into greenhouses to boost yield.

It’s about creating abundance through efficiency and thoughtful design — nothing needs to be treated as waste. That philosophy really resonates with me.

What brought you back to the Bay of Plenty?

As the name suggests, it is a region with plenty to offer. There’s so much happening here, economically, socially, and for growing food. We love the strong base of spray‑free and organic producers. And of course, it’s wonderful being close to my family.

Tell us more about your family

I met Jess over a decade ago at my sister’s birthday. A decade later, we’re still strong partners in life and in business, with four girls who keep us very focussed. Jess is incredibly good at creating systems and building businesses. She’s my rock.

Tell us about your mushroom products

We make marinated, dried mushrooms (shroom jerky) — oyster, shiitake, and king oyster mushrooms. They’ve got a chewy, earthy texture that a lot of people compare to jerky or biltong. Some of our best customers are biltong fans who can’t believe it’s not meat.

Our dried mushrooms are shelf‑stable, simple, and nutrient‑dense. We keep the ingredients list short and honest - people like knowing exactly what they’re eating.

How are customers using your shroom jerky?

People use them in all sorts of ways - chopped through risottos and pasta, sprinkled over salads, as a garnish for avocado toast, folded into omelettes, or just eaten as a snack with hummus.

What are your plans for your business?

We’re exploring better systems for growing some new types of mushrooms – it’s challenging but incredibly exciting. We’re continuing to build a broader food ecosystem - supporting neighbours, helping other growers to develop their own businesses.

What do you enjoy about selling at the market?

The relationships - food has always been about connections between people, land, and the systems that support both.

We get a lot of repeat customers and genuine conversations. The market feels like a family. Stallholders help each other set up, keep an eye out for each other, and look after the space together. That sense of shared responsibility makes the market feel safe and alive.

What do you do for fun?

We love to take advantage of all the adventure options close by - paintball, the luge, and the adventure park in Rotorua – its exciting family fun.

As published in Ponsonby News : March 2026