Jolie Rogers

Jolie Rogers is seeking investment to acquire an existing oyster farm business, and integrate our oyster catering business vertically.

We are setting the (raw)bar higher with respect for our oysters and a commitment to quality. We hone our craft each and every day to elevate the New England raw bar experience to the next level.

We do not compromise on the quality of our oysters.
Oysters always come direct from the source, as fresh as possible.
If the shuck isn't up to our standards, we won't sell it to you.

• Purchase of Oyster Farm: $56,400
• Mainvest Compensation: $3,600

We will use these funds to acquire an existing Damariscotta River oyster farm operation. This will become the backbone of our catering business.

• This will integrate our business vertically and give us complete control of our product source.
• Acquiring an existing farming operation, we inherit an already profitable business.
• The previous owner will mentor us, and pass on years of wisdom gained through experience.

Andy Rogers
Owner / Oyster Shucking Machine
Andy has been working in hospitality since 2012, and has since earned a degree in Hospitality Management and Ecogastronomy from the University of New Hampshire. He is a competitive shucker with a personal record of 12 beautiful oysters shucked in 47 seconds. Shucking oysters is a meditation, as he is always striving for the perfect shuck. A perfect shuck means no shell in the oyster, no harm to the oyster meat, and no liquor spilled. Andy's love for the craft of shucking aside, he feels fulfilled every day getting to connect with others, as he shares both oyster knowledge and a zest for life with all those around him.In his free time, Andy enjoys long runs in the woods, pottery, and cooking for close friends and family."New England is my home, and oysters are the flavor of my home." -Andy Rogers

Ryan Jolie
Owner / Kitchen Wizard
Ryan earned a culinary degree from Johnson and Wales, and has since spent 16 years working in serious kitchens. Over time, he has developed a finesse for flavor that makes everything he touches turn to delicious. No stranger to ever changing, high pressure, and often mobile environments, Ryan is ready for anything. He comes prepared, and adapts without hesitation to new problems on the fly.This past year, Ryan has been working at an oyster farm figuring out how to bring the hyper efficiency he learned in kitchens to the realm of oyster aquaculture.

Nate Gruen
Owner / Marine Biologist
Nate spent many years in the hospitality world cooking, catering, and serving before going back to school to earn a degree in Marine Estuarine and Freshwater Biology from the University of New Hampshire. Anything technical and science based, Nate has the answers. Brimming with ideas to grow better oysters and make aquaculture even more sustainable, he is the brains responsible for developing our oyster farm.

If you invest $100, the business agrees to share a portion of their revenue until you have been repaid $165. They will owe you this amount by 10/1/2027, regardless of revenue.