From their first tiny harvest in 1984 to the 3 million oysters they raise annually today, Hog Island Oyster Company has become one of the most celebrated oyster producers in North America." - Martha Stewart
John and Mike launched the Hog Island Oyster Co. in 1983 with a $500 loan from their parents and a five-acre lease on northern Tomales Bay. They adopted the French ‘rack and bag’ method for cultivating oysters. Although more tedious and costly, it produced exquisitely shaped oysters, perfect for “slurping off the half shell.” The first bushels of Hog Island Oysters were delivered to Zuni Café, Pacific Heights Bar and Grill and Chez Panisse, and the Hog Island ‘Sweetwater’ was born.
To this day, co-owners/founders John Finger and Terry Sawyer remain involved in every aspect of their business. From harvesting oysters on the lease, to advocating for water quality, to shucking oysters at one of their oyster bars, the partners stayed the course and built their vision of offering an exceptionally fresh, fun and unique oyster experience to the community.