From Bay to Table: How we got here
Born on the Bay: Founder Skip Bennett, son of a Duxbury lobsterman, began growing shellfish in the early '90s—fueled by grit, trial and error, and a love for the water. Built from the Tides Up: What started as one man and a dream grew into a tight- knit crew harvesting world-class oysters from the cold, salty waters of Duxbury Bay. From Duxbury to the World: Island Creek Oysters are now served at top restaurants like The French Laundry and Per Se, celebrated by chefs and critics alike. Farm-First & Mission-Driven: We’re a vertically integrated shellfish company focused on sustainable food, community impact, and having a damn good time— always rooted in the Bay.
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