OUR LOCATIONS

We grow our oysters in the Upper Chesapeake Bay, where the salinity of the water is light-to-moderate. This produces oysters that have a buttery sweetness, with a gentle brine and a subtle minerality. Our two farm locations, off of Eastern Neck Island on the Chester River and on Eastern Bay, are in parts of the Bay with sandy bottoms, rich Bay grasses, and brackish waters. Approximately 13 miles apart as the crow flies, the two farms are both in parts of the Chesapeake that have been historically productive for wild oyster populations.

We proudly hand raise every oyster we produce. In the two-year growing process from their baby stage (known as spat) to reaching market size, our oysters are rigorously checked, tended, and cultivated with care.

Our farms use surface floats, which harness wind, tidal and wave energy to naturally tumble our oysters. The tumbling action of floats helps to promote a deep shell cup, a regular shape, and an oyster with a firm, satisfying consistency— a good thing for anyone who wants a beautiful half-shell oyster with a full flavor. Float tumbling also strengthens the shells of our oysters, making shucking a breeze no matter what kind of shucker you are.

Whether you grill them or enjoy them on the half shell, we work hard to make every Orchard Point oyster as fresh, delicious, and as appealing as possible.