“It’s always been talked about, but to have it become reality is phenomenal,” said Blake, owner of Blake Farm.
It’s a reality because of the Dairy Stop stand that sits on the edge of his property, which is another dream realized.
“I’ve been (working) two-and-a-half years on this project and I truly feel it’s a game-changer,” said Paul Godin, owner, operator and creator of the Dairy Stop concept.
Godin got his start in the dairy industry while working on his uncle’s farm growing up.
He then began selling Lely robotic computerized milking systems to farmers, like Blake, throughout the state of Vermont.
Now, with the Dairy Stop concept, Godin isn’t only changing the way Vermonters buy Vermont dairy.
He’s changing the status-quo by starting his own milk processing plant on his property in Enosburg, which falls under the Dairy Stop brand.
Godin has partnered with Blake to buy his milk, which he pays close to double the federal milk price for, to produce Dairy Stop milk.
He produces a cream line milk, which is whole milk pasteurized at a low temperature to kill bacteria while preserving the natural enzymes. There are two varieties of Dairy Stop milk: whole white milk and whole chocolate milk.
“(Blake is) getting paid what (he) should (for his milk product),” said Godin.
“It works for both of us. You’re cutting out the middle man and you’re keeping it small town local,” said Blake.
Milk isn’t all you can buy at the 24-7 self-service mini markets, which are monitored by surveillance cameras.
Puddings, cheese, eggs, butter, maple syrup, pancake mix and fresh cuts of beef all from local farms are also available.
“What we’re trying to do is partner with the highest quality products we can find and bring them to consumers at the best value,” said Godin.
“The chocolate milk is a huge hit,” said Cody Boissoneault, owner of Boissoneault Farms in Saint Albans.
So far, having a Dairy Stop stand at Boissoneault Farm has worked out.
The farm has its beef stocked in the Dairy Stop’s freezers.
“(For) vendors, it’s a great place for them to grow their business and then for the farms themselves, where the Dairy Stop is, they do receive a monthly commission which really helps,” said Boissoneault.
The Dairy Stops are a new concept and have only been open at the three locations for about a month. Already, Godin said they’re generating quadruple the projected monthly profit.
Customers seem to love the Dairy Stop concept.
“This was my first time. It was very easy,” said Michael Perkins, who picked up eggs, cheese and milk from the Dairy Stop stand in Fairfax.
“I think (the concept is) definitely a game-changer and it makes me real proud,” said Godin.
He said this is just the beginning.
“We are certainly looking for locations to add more Dairy Stops. Our intention is to have 40 to 50 dairy stops throughout the entire state of Vermont,” he said.
Godin is expecting to open two more Dairy Stops in Ferrisburgh and the Cambridge area in the near future.
If anyone is interested in having a Dairy Stop on their property, Godin is looking forward to hearing from them. The property owner gets a monthly commission, but has to maintain the building and help with re-stocking products.
Godin and Blake are excited knowing their dream is just getting started.
Dairy Stops are located at 10933 Route 105 in Enosburg, 218 Highbridge Road in Fairfax and 549 Lake Road in Saint Albans.
Source: mynbc5.com
