Joth sold the first Baywater Sweet oyster in 1990 while pursuing a Ph.D. in Fisheries Science at the University of Washington. As Joth’s career as a marine biologist flourished, he simultaneously grew Baywater into a local favorite with Seattle’s premier oyster bars and restaurants. Over time, Joth and his family further utilized the bountiful tidelands of Thorndyke Bay to offer clams and geoduck to meet a growing demand for locally-grown, sustainable shellfish.