High on the columns of Boston's historic Faneuil Hall...

you can still read the Dole & Bailey name.For more than 150 years, Dole & Bailey has been a family-owned partner to chefs, farmers, and communities—helping them thrive with exceptional products, service, and care.
 
Founded in 1868 by Cyrus Dole, a homesteader from Acton, MA, and Frank Bailey, a farmer from West Burke, VT, the business began at Boston’s historic Faneuil Hall. Livestock was driven from northern and western New England into Boston, processed in Brighton, and delivered by horse, wagon, or train. Beyond meat, Dole & Bailey offered fine maple syrup, creamery butter, artisan cheeses, locally-grown poultry and eggs, and fresh seafood from the Boston Pier. The legacy continued with Frank Bailey’s nephew, Clyde Smith, who nurtured young talent including Bud Matheson, whose parents had immigrated from Prince Edward Island. Under Mr. Smith’s guidance, Bud became the third-generation Master Butcher and eventually shifted from apron to suit, cultivating lasting relationships with chefs. Bud believed that when chefs are supported with exceptional products, service, and heart, they can create extraordinary experiences, celebrating milestones, comforting families, and building community.