Since 1946 the Devoid family has made producing quality fresh shell eggs our priority.
We take great pride in providing excellent products and service to our many satisfied customers – at the farm store, from supermarkets to mom & pop groceries, and from fine restaurants to large dining programs.
Our laying flock is made up of Rhode Island Red and White Leghorn hybrids. Our white hens lay the white eggs and the reds lay the brown eggs.
We are often asked about the difference in brown & white eggs. Truly there is no difference, other than the shell. In general, brown eggs tend to have a slightly thicker shell, which in turn makes the white eggs easier to peel when hard-boiled. This is all subject to the hen’s age and how long they have been laying. As the hen ages, her eggs become larger and eventually the shells become a little bit thinner.
This usually leads to the next question: “Why are brown eggs more expensive than white eggs?” Brown hens are larger more robust hens. They eat more grain and take up more space. White hens are smaller and eat less than the brown hens. Therefore it costs more to produce a brown egg than it does a white egg.
In 1946 George C. Devoid purchased a small farmstead. At the time it consisted of a house, a small barn and a few acres of land. George C. was a school bus driver and married Lois, a local school teacher in 1947. Needing to supplement their income they decided to raise a few chickens. They started with 200 laying hens and George C. delivered eggs, milk and Lois’s homemade cottage cheese around the Lake Dunmore area on a bicycle. Over the years they tried all aspects of the poultry industry; broilers, breeders, hatching eggs and for several years catering large chicken BBQ’s all over the state. Eventually the basic shell egg won out. In 1954 a sugar orchard was purchased and Pure Vermont Maple Syrup was added to the production schedule.
Today, the hens have multiplied and the bicycle has been replaced by delivery trucks. The neat, clean farm houses laying hens. The farm is now operated by George and Jackie Devoid along with daughter Jennifer, son Niles and several dedicated employees.
Our sugar house today