As a young boy, I was always looking for ways to make a few extra dollars—and one of the first ways I did that was by raising chickens on our family’s pasture and selling them for meat to neighbors and friends. I didn’t know it then, but that small backyard business would plant the seeds of something much bigger.

By the time I was a teenager, I wasn’t just raising birds—I was studying them. I became especially interested in high-end, specialty poultry you couldn’t find in the average grocery store. But there was one problem: finding a processor with all the right inspections and

equipment to properly butcher poultry for retail sale—especially waterfowl—was nearly impossible. Ducks, with their oil glands and waterproof feathers, require more than just a standard setup. I learned firsthand just how complex it was.

But I didn’t give up.

Over time, I gained access to a variety of exceptional poultry breeds—especially Muscovy and Pekin ducks—and connected with a USDA-inspected butcher who could handle the level of quality I was after. That’s when the vision for La Plume began to take shape.

La Plume is the next step in a journey that started on a patch of pasture with a dozen chickens and a heart full of ambition.

Together with my wife and family, we’re building this brand with a simple goal: to raise exceptional poultry in a way that honors our faith, supports our community, and brings inspiration into your culinary adventures. Every bird we sell has been raised with care, processed under USDA inspection, and prepared with the same standards we’d want for our own family. And because we've been blessed with much, we believe in giving back—donating birds to shelters and food kitchens, and setting aside 25% of our profits to help those in need.

La Plume is more than a business to us—it’s an extension of our home, our values, and our table. And we’re honored to share it with you.

— The Founders of La Plume