Our story

White Stone Oyster Company was born out of an obsession with the relationship between oysters and their environment. In order to grow a more perfect Chesapeake oyster we introduced a new method of aquaculture to Virginia.  We are the first farm whose oysters spend the entirety of their lives floating in the unforgiving surf of the Chesapeake Bay. We will never settle for anything less than the best oysters our home waters can produce.

Our Oyster

We strive to grow a world class oyster in terms of halfshell presentation, consistency, meat quality, and flavor.  On the outside our oyster has a deep cup and a thick polished shell.  Inside a, a plump oyster fills the shell.  Never any grit, mud or sand.  Our oyster's more subtle flavors will change with the seasons, but our farm is strategically located to blend salty and sweet like only the Chesapeake can. Its firm meat makes it a very approachable oyster and its layered flavors excite even the most seasoned ostreaphiles.  

  • Flavor:

    Vegetal mushroom notes up front with a salty miso finish.

  • Species

    Premium, wave tumbled Crassostrea Virginica Oysters

  • Salinity:

    15-20ppt

  • Location:

    Windmill Point, VA

Tom Perry

Tom Perry

Founder & Owner

Tom@whitestoneoysters.com
Phil Valliant

Phil Valliant

Chef Liaison

Phil@whitestoneoysters.com
Max Myers

Max Myers

Shipping Department

Orders@whitestoneoysters.com
Richard Burlingame

Richard Burlingame

Farm Manager

Adam Hurley

Adam Hurley

Head of Farm Development

Buy White Stone Oysters

$ 70.00