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Emilie, David, and their daughter Lilith built a chicken coop on their property to sell fresh eggs. It’s a local initiative that’s winning over the community.
They’re victims of their own success. The next available time slots to buy eggs from the Poules et Potager farm aren’t open for another three weeks. Emilie, David, and their daughter Lilith are swamped with requests for their local eggs, raised on their property in Marigot.
Despite the sweltering heat of this Saturday morning, David is in his chicken coop inspecting the finished work. He’s been there since five in the morning. “We’re always looking to improve something, so the chickens feel as comfortable as possible,” Emilie smiles. The latest addition: a shaded area so the chickens can enjoy the outdoors without suffering too much from the sun. “David’s very handy—we’re lucky,” Emilie explains. “I come up with the ideas, and he builds them. We complement each other well.” The chickens also benefit from a misting system David built himself: a seven-second spray every forty minutes. “It’s not going to drain my water tank, and if we can make their daily lives a little more pleasant,” jokes the former scuba diving instructor.
Sensitive Animals
With a smile, David gives a tour of the chicken coop. He points out all the improvements they’ve made to enhance the hens’ lives and make their own lives easier. “We have both a professional and family life, so we have to be able to manage it all,” David explains. Their daughter Lilith wanders fearlessly among the chicks. “It’s important—it raises her awareness of animal welfare,” Emilie emphasizes. Every day, before leaving for work, David checks to make sure everyone is doing well. “They follow me around as if I were Moses,” the forty-something man jokes. “Chickens are very sensitive animals,” adds Emilie. “They can recognize up to 10 faces and the sound of voices.” ” The couple taught themselves online about the needs of chickens. The subject wasn’t entirely new to David, since his grandparents and father had kept chickens. “We thought, why not keep chickens so we can have our own eggs?” recalls the handyman. “One thing led to another, and people started asking if we were selling any, so we expanded our flock.” ” Emilie and David plan to increase their production, which is currently limited to a dozen eggs per day. “We have 25 hens that will soon start laying, and most importantly, we have 106 chicks,” says David, his voice drowned out by constant chirping. By November, the couple expects to be producing 10 to 12 dozen eggs per day.
Pickle Production
For now, David and Emilie are focusing on direct sales or selling at markets. “If we have a lot of eggs, we’ll be able to set up a stall at the Gustavia market,” the farmer anticipates. “I promise, we’ll only bring the eggs—not the chickens.” The family business is trying to partner with supermarkets to collect unsold fruits and vegetables. Cut into pieces and then frozen, they become refreshing ice cubes for the chickens. While the couple is forced to import the grain mix from mainland France to feed the chickens and chicks, they’re looking to source the rest locally through short supply chains. The chicks’ droppings are used for compost. “It helps the gherkins grow faster,” Emilie smiles. The graduate, who holds a vocational bachelor’s degree in culinary arts, grows gherkins in the vegetable garden, which she prepares using “her secret recipe.” “Last year, I had more than twenty jars—they all sold out,” adds the thirty-something. Emilie and David dream of expanding their flock to accommodate more chickens and meet the growing demand for fresh eggs—all while raising their daughter.
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