Hotel? Office? Mushroom farm? Unused French churches get new roles.
An early morning haze streams in through the stained-glass windows of the Martray Chapel, basking the room in pastel yellow and green. Camille May walks through a maze of metal shelving, spraying nearly 100 cinder blocks of budding shiitake mushrooms with water.
Every few minutes he stops, takes out a carving knife, and cuts a flat-topped pearl from what looks like a giant chocolate brownie.
“See? This one is ready,” says Mr. May, holding the bite-sized treat up to the light before placing it in a plastic basket. By the end of the week, Mr. May and his business partner, Romain Redais, will have collected 70 to 100 kilograms (154 to 220 pounds) of mushrooms, destined for local restaurants and farmers' markets.
While a church is perhaps an unlikely setting
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