Chef’s Notes
Mason Bostwick · Executive Chef
Eastern oyster
Mayflower Point — Mayflower Point — Strong minerality — very briny. A solid farmed eastern oyster.
Flavor chart
Chef palate read
Shuckability
Shell & line performance
When I buy it
Look for Mayflower Point Oysters in peak season when salinity peaks.
How I serve it
On the half shell with minimal garnish — let the oyster speak.
What to watch for
Full brine with creamy finish. Reject any with broken shells or milky liquor.
My read
Strong minerality — very briny. A solid farmed eastern oyster.
The Mayflower Point oysters are a type of Crassostrea virginica oysters. that the growers in Dennis, Massachusetts, USA cultivate for 2 to 3 years. They typically grow to an average size of 3.5 inches. and are highly valued for their delicate, sweet taste and silky texture. Seafood markets and restaurants commonly offer these oysters, which have deep cups. and delicate shells, and are popular among oyster fans.
The farmers cultivate Mayflower Point oysters in the nutrient-rich waters of Cape Cod Bay,. which gives them a special flavor influenced by the merroir. These oysters possess a wonderful aftertaste, and people admire their sweetness, just like other oysters from Barnstable and Dennis. The refreshing taste of Mayflower Point oysters originates from the cold and clean waters of Cape Cod Bay.
Oyster farming has a long history in Cape Cod Bay, Massachusetts. Before the arrival of Europeans, the native people of Cape Cod, the Nauset tribe, had an abundant supply of oysters. In the 1800s, oyster farming began to take off in Cape Cod Bay,. with oysters being harvested from the wild and then fattened up in estuaries. Today, oyster farming is a thriving industry in Cape Cod Bay, with many farms producing high-quality oysters.
What Are Mayflower Point Oysters?
Mayflower Point Oysters are farmed Eastern oysters tied to Mayflower Point in Cape Cod Bay, Massachusetts. Growers raise them in East Dennis on the north side of the Cape. The stock is Crassostrea virginica, the classic Atlantic Eastern oyster. Davenport Oyster Company markets this line to raw bars and distributors.
Growers tend each oyster for two to three years before harvest. Shells run large with deep cups and clean white edges that shuck easily. Meats read plump and delicate with a silky texture chefs prize on the half shell. Tags list sizes around 3.5 inches and up for market lots.
On the half shell the line reads very briny with salinity near 31–35 ppt. An intense brine opens each sip, followed by sweet notes and creamy meats. A gentle, clean finish carries strong minerality from Cape Cod Bay’s cold water. The cup ranks among the region’s standout farmed virginicas.
How Did Mayflower Point Oysters Get Their Name?
Mayflower Point Oysters take their trade name from Mayflower Point on Cape Cod Bay. The label marks oysters grown off East Dennis in Barnstable County, Massachusetts. Buyers see the name on tags, distributor manifests, and raw-bar menus across the Northeast. The point itself sits on the bay shore near the farm’s lease lines.
Davenport Oyster Company farms the Mayflower Point line in Dennis, Massachusetts. Jamie Davenport returned to Cape Cod after years in restaurants and filmmaking to build the brand. The trade name ties the oyster to its harvest area rather than the company name alone. Chefs and wholesalers use both names when sourcing Cape Cod lots.
About the farm
Davenport Oyster Company is an oyster farm located in Dennis, Massachusetts. The family operation grows Mayflower Point oysters in Cape Cod Bay’s tidal waters. Jamie Davenport founded the farm after returning home from Vancouver. Here is what we know about Davenport Oyster Company:
- Davenport Oyster Company is a family-owned and operated oyster farm that grows oysters in the pristine waters of Dennis, Massachusetts.
- Jamie Davenport is the owner and operator of Davenport Oyster Company. He started out in restaurants and carpentry before moving to Vancouver, Canada, with his wife to pursue a career in filmmaking. He eventually returned to Cape Cod to start his oyster farm.
- Davenport Oyster Company is committed to perfecting its craft and growing the finest oysters. They are forever students in the master class The Art of the Oyster.
- The oysters grown by Davenport Oyster Company have plump meats with a medium brine and notes of umami. They have a clean, sweet mineral flavor profile.
Overall, Davenport Oyster Company is a family-owned and operated oyster farm that grows oysters in the pristine waters of Dennis, Massachusetts. Cape Cod oysters are famous for their buttery texture and briny finish and have become a staple in the region. Jamie Davenport is the owner and operator of Davenport Oyster Company, which is dedicated to producing the best oysters. The oysters grown by Davenport Oyster Company have a unique flavor profile, featuring a medium brine and notes of umami, which sets them apart.
About the Farm
Davenport Oyster Company is a family-owned farm in Dennis on Cape Cod Bay. The crew grows Mayflower Point oysters in nutrient-rich tidal water off East Dennis. Seed starts in mesh bags before stock moves to trays and bottom culture. Farmers tend each oyster for about two years to deepen cups and harden shells.
Jamie Davenport leads the operation after careers in restaurants, carpentry, and filmmaking. He and his team describe themselves as students in the art of the oyster. The farm focuses on plump meats with medium brine, sweet mineral notes, and clean finish. Quality control stays hands-on from seed to harvest.
Mayflower Point oysters reflect Cape Cod’s long aquaculture history on the bay. Cold, clean water and steady tidal flow shape flavor and texture in each lot. The farm sells through distributors and appears on menus across New England. Local seafood markets in Barnstable County also carry the line in season.
Mayflower Point Oysters Information
Eastern oyster
If you like Mayflower Point Oysters, then check out these similar varieties!
Oyster: Mayflower Point
Cultivation Method: Grown in the waters of Cape Cod Bay. The crew of oyster farmers carefully tend to their product for two years to ensure the highest quality.
Seasonality: March to January
Size: 3.5″+
Culture Method: Osyster seed is started in mesh bags, then they are transferred to trays.
Salinity: 31-35 ppt
Appearance: Clean white shells that are thin, making them easy to shuck. They are large deep-cup oysters with delicate and plump meats.
Flavor Profile: Intense brine then a sweet taste, creamy meats with a gentle/clean finish
Location
Mayflower Point oysters are cultivated in Cape Cod Bay, Massachusetts, in East Dennis. The farm sits on the north shore of the Cape in Barnstable County. Lease lines lie in sheltered bay water with steady tidal exchange and cold Atlantic influence. Distributors source the lot for raw bars across New England.
Cape Cod Bay feeds the oysters with plankton-rich, cold water year-round. Salinity typically runs 31–35 ppt, giving the cup its signature brine. East Dennis neighbors other Dennis and Barnstable farms on the same bay system. The map below marks the harvest area near Mayflower Point.
Seasonality runs March through January on most market tags. Winter and spring often bring the deepest brine and firmest meats. Summer harvests stay steady thanks to bottom culture and careful handling. Chefs pair the location’s minerality with crisp whites, muscadet, and local craft beer.
Suggested Beverage Pairings
Veuve Clicquot Brut Yellow Label brings crisp fizz and acidity beside Mayflower Point salty cups. Classic Champagne cuts through creaminess and refreshes palate between bites.
Domaine de la Pépière Muscadet brings lime, apple, and pear beside Mayflower Point brine. Bright Loire white suits high-salinity Atlantic half shells without needing lemon.
Trillium Congress Street NEIPA brings hop bitterness beside Mayflower Point intense brine and creamy meat. New England IPA balances sweetness on Atlantic raw-bar pours.
Guinness Draught brings roasted malt depth beside Mayflower Point salty flavor. Rich stout complements creamy Atlantic cups for guests who prefer beer over wine.
Domaine Vacheron Sancerre offers crisp citrus acidity beside Mayflower Point gentle finish. Loire Sauvignon Blanc complements mild sweet briny Atlantic half shells.
Where Can I Buy Mayflower Point Oysters?
- Real Oyster Cult- is a company that curates oysters from over 90 farms across North America and delivers them to your door. They offer a monthly membership that includes oysters, caviar, and shellfish
- Fortune Fish & Gourmet– Fortune Fish & Gourmet is a seafood and specialty foods distributor in the Midwest. They source the finest fresh fish, seafood, and gourmet foods, including oysters
- Local seafood markets and restaurants: Mayflower Point oysters are available at local seafood markets and restaurants in Cape Cod Bay, Massachusetts. It is advisable to make a phone call beforehand to confirm the availability.
References
- Fortune Fish & Gourmet. Web. Accessed 30 May 2026. https://www.fortunefishco.net/oysters-east-coast/mayflower
- Local seafood markets and restaurants:. Web. Accessed 30 May 2026. https://www.instagram.com/p/CcGXW-8MBQf/
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