In 1995, Serge LeBlanc, a graduare from the University of Moncton in Biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster (crassostrea virginica) to be cultivated and served on dinner plates round the world.

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However, the road to get there has been a long and arduous one. His philosophy was to get the oysters off the sea floor, away from mud flats and position them at the right depth in the water column where phytoplankton is most abundant and with a little care nature would do the rest.

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From that philosophy Acadian Bay Enterprises was born. Over a span of 30+ years, Serge Leblanc, B.Sc., Biologist and designer of the original Oyster Growing System concept has perfected his growing methods and techniques to ensure the best quality and consistent Oyster possible.