Church Point oysters are grown in Hammersley Inlet about halfway between Oakland Bay and Pickering Passage on the north side of the inlet. Produced by a small family farm from hatchery produced seed, these oysters are started in mesh grow out bags staked onto the beach. Once they are nearing maturity, the bags are dumped out onto the gravelly substrate to further develop their shells. From there, they are sorted, bagged and delivered to market. Being from the nutrient rich waters of the South Puget Sound, these oysters will have excellent meat fill. On the palate, the oysters will have a soft initial salt, with complementary flavors of melon or cucumber, followed by a moderately sweet finish.