In the Start...
Dr. Joth Davis and his wife Karen founded Baywater in 1990 with a simple idea: maintain the environmental integrity of Thorndyke Bay while providing shellfish of the highest quality.
As Baywater continues to develop, we have maintained our original commitment of stewardship to Thorndyke Bay by operating without electricity, warehouses, or running water.
This has ensured the rugged landscape remains untouched, while still allowing us to grow world-class oysters, clams, and geoduck.
image created by Cameron Karsten Photography
Joth Davis, Ph.D.
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.
Today, flanked by Joth’s son Caleb and life-long family friend Dylan, Baywater is growing with a new generation of shellfish farmers. Guided by Joth’s expertise, the Baywater team continues to expand while ensuring every product reflects the same taste and quality from when the company was founded.
It takes a community...
Many friends, family members, and chefs have been integral to our growth over the past 25 years. From helping out on a crucial geoduck plant, to braving the Seattle traffic with an important delivery, to including Baywater products on their highly-coveted menus, our close-knit community of shellfish lovers has made us who we are today.