Dole & Bailey Inc.
High on the columns of Boston's historic Faneuil Hall you can still read the Dole & Bailey name - a reminder of Cyrus Dole, a homesteader from Acton Massachusetts, and Frank Bailey, a farmer from West Burke Vermont, who formed a partnership at the Boston Farmers' Market inside historic Faneuil Hall. Livestock was driven from the Northern and Western New England states into Boston, and slaughtered/dressed in Brighton; then distributed by horse and wagon or train.
Mr. Bailey's nephew, Clyde Smith, was the second generation to take over the reins, and through his church family in Watertown MA he began to develop the talents of the young Bud Matheson whose parents were immigrants from Prince Edward Island. It was under Mr. Smith's tutelage that Bud became the third generation Dole & Bailey and a Master Butcher. Shortly after this training Bud would trade his meat-cutter's apron for a suit and strike out mid-mornings to call on Boston's culinary community, creating D&B's first commercial customers. Dole & Bailey continued to grow, starting to carry seafood items from their local piers as well as seafood imported from around the world. The growth of this business meant moving into and outgrowing three facilities within three years and passing the torch onto the 4th generation, his daughter Nancy, son Scott, and son in-law Bill.
Truck delivery available via Dole & Bailey Inc. in New England and parts of New York two to five times per week. Everyday delivery available via UPS and FEDX air freight as well as refrigerated truck everyday in the United States, Bermuda and United States Virgin Islands. Free delivery available via Dole & Bailey Inc. for orders over $400. Customer responsible for shipping charges on orders under $400.
32 Results on 3 pages
|North Carolina, USA||Closed/Contained|
|WA-Columbia River, USA||Drift Gillnet|
|Alaska, USA||Purse Seine|
|North Carolina, USA||Longline|
|Florida, USA||Rod & Reel|