In 1995, Serge LeBlanc, a graduate from the University of Moncton in biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster to be cultivated and served on dinner plates around the world.His philosophy was to get the oysters off the seafloor in floating cages, 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. The idea of suspended cages was born. In 2016, the idea of marketing the perfect oyster from the perfect bay came to light with the building of a new plant called Great Little Harbour Seafood Company.

In partnership with Alliance Seafood, Great Little Harbour shares Sergeʼs enthusiasm for the oyster, its quality and most importantly, an all-around gastronomic experience.