in 1969, M. Armand King started a movement that would change the community of Richibucto-Village forever. Along with other individuals, he began to develop oyster aquaculture in the region, and the group of growers was named Village Bay Oysters.
Today, Village Bay operates out of a 4,000-square-foot facility with equipment at the cutting edge of technology. Equipped with a caring team of processing specialists, our oysters go through a thorough inspection where they are checked for freshness, quality, and size. Afterward, a final inspection is carried before they are carefully packaged.
Our deep water bay allows us to properly winterize our operations and offer our customers fresh oysters on a year-round basis. Our team of professional cultivators head to the frozen bay and cut holes through the thick ice. Our oysters are then harvested and directly transported to our processing facility where they are sorted, cleaned, packaged and shipped.