About the Farm
Plymouth Rock Oysters stands as a testament to the entrepreneurial spirit of Bill Doyle, who after over 30 years in the fish industry in New Bedford and Boston, conceived of and founded PRO in 2010 when he acquired his first seed. A graduate of The Wharton School at the University of Pennsylvania, Bill channeled his marketing and management expertise into building what he proudly calls a true boutique operation in Plymouth, Massachusetts, America's Hometown.
This family-owned enterprise has evolved into a fully integrated operation spanning from nursery to distribution, with Connor Doyle, a 2015 Villanova University graduate with expertise in finance, business law, and marketing, managing day-to-day operations of growing, harvesting and shipping. Beth Doyle, a University of Pennsylvania graduate, brings her detail-oriented approach to company operations. The family maintains hands-on involvement with their oysters from shortly after they hatch until they ship to restaurants and distribution sites nationwide.
PRO's commitment extends beyond profit to environmental stewardship and quality craftsmanship. They focus on producing the finest oysters with minimal environmental impact, using energy-efficient operations and native pine to reduce their farms' environmental footprint. Their philosophy centers on doing everything themselves, from designing and building equipment and boats to constructing their processing and shipping facility. They harvest exclusively by hand under FDA guidelines, never taking the easy path of dredging, working their farms nearly every day to ensure oysters are available 52 weeks a year, weather permitting.
Plymouth Rock Oysters stands as a testament to the entrepreneurial spirit of Bill Doyle, who after over 30 years in the fish industry in New Bedford and Boston, conceived of and founded PRO in 2010 when he acquired his first seed. A graduate of The Wharton School at the University of Pennsylvania, Bill channeled his marketing and management expertise into building what he proudly calls a true boutique operation in Plymouth, Massachusetts, America's Hometown.
This family-owned enterprise has evolved into a fully integrated operation spanning from nursery to distribution, with Connor Doyle, a 2015 Villanova University graduate with expertise in finance, business law, and marketing, managing day-to-day operations of growing, harvesting and shipping. Beth Doyle, a University of Pennsylvania graduate, brings her detail-oriented approach to company operations. The family maintains hands-on involvement with their oysters from shortly after they hatch until they ship to restaurants and distribution sites nationwide.
PRO's commitment extends beyond profit to environmental stewardship and quality craftsmanship. They focus on producing the finest oysters with minimal environmental impact, using energy-efficient operations and native pine to reduce their farms' environmental footprint. Their philosophy centers on doing everything themselves, from designing and building equipment and boats to constructing their processing and shipping facility. They harvest exclusively by hand under FDA guidelines, never taking the easy path of dredging, working their farms nearly every day to ensure oysters are available 52 weeks a year, weather permitting.
Foods Sold
Pantry/Other
- Party Packs Fresh Oysters
- Starter Pack 24 Oysters with Shucking Knife & Towel
- Variety Pack 3 dozen fresh oysters
- Ichabod Flats Plymouth Bay Oysters
- Nauti Pilgrims
- Saquish Head Oysters
- Undine Sea Sirens
- Plymouth Champagne
Pantry/Other
- Party Packs Fresh Oysters
- Starter Pack 24 Oysters with Shucking Knife & Towel
- Variety Pack 3 dozen fresh oysters
- Ichabod Flats Plymouth Bay Oysters
- Nauti Pilgrims
- Saquish Head Oysters
- Undine Sea Sirens
- Plymouth Champagne
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