Pasture Raised Eggs

I know this sounds like an eye roll, but it was true for us. On my families food healing journey we came to a point where we wanted a very specific food.

Kind, chemical free and environmentally pleasant food.

We went to the supermarkets, farmers markets and online - couldn't find it.

It was literally easier for me to lease 100 acres, build some chook sheds and start running my own cattle, chickens and pigs. I started really enjoying it, and I thought the economics made sense.

It hasn't been a steady environment - in any sense of the word - since 2019.

With no agricultural experience, I was hungry to throw everything at the wall and see what stuck.

Cattle, sheep (wool and hair), layers, broilers, pigs, bee hives, guinea fowl, goats - you name it, I tried it.

I have learned a lot and there is still a long way to go. I think one of the reasons that I love this style of enterprise so much is that there is so much to learn. It scratches every itch. Nothing is mundane.

I'm a founder, innovator, labourer, business man, driver, consumer, investor - and more - all within the day.

In December 2023 I decided to call it quits on broilers. The first of our enterprises to get culled.

(Blog on our website if you're interested)

Today it's layers.

No, I'm not completely wrapping up our laying enterprise. Yes, I think there is still fantastic opportunities for pastured egg models - just like there is for broilers. More scale needed, and I'm not going to lean into it.

One reason I'm more drawn to cattle and sheep is the appreciative nature of them.

Chickens cash flow better, and faster, but layers depreciate. Its not a big deal, work it into your books. But I love the idea of holding back a Ewe or a Heifer and getting a lamb or calf next year. It clicks better in my head. There are other reasons too, but that's one for you.

We ran around 1000 hens for the last 4 years. I think minimum viable scale for a full time pastured egg business is probably somewhere between 5,000-10,000. Its always been complimentary & easy for us.

With the recent economic downturn we almost lost every single hospitality account. Shoutout to Black Sheep, Yardbird and Cafe Musette for holding in there.

It's been a blood bath is hospitality and the first thing to get the chop, especially in cafes, is "quality ingredients". (Replaced with caged eggs, no doubt)

We will continue to run a small manageable flock that services our Cafe Musette and couple accounts. Surplus eggs will be available at Wolki Butchery and Cafe Musette for retail purchase, as per normal.

This eggmobile is essentially almost entirely run by Otto, now 7.

The ecological gains from having these chickens on our farm - the shallow scratching and manure - is the main reason to retain this small enterprise.

2025 will be a big year for Wolki Farm.

With Glamping opening up for booking, an on site commercial kitchen being built and our farm being finally opened up to the public. The best is yet to come.