Vachel Heritage Egg Co.

Bryce Vachel Clack holding one of his hens at the family farm in Placerville, California

The Vachel Story

A name worth carrying forward.

Bryce is fourteen, a freshman, and a first-year FFA member. His middle name — Vachel — comes from his great-grandfather, a chicken farmer in Indiana who built a quiet life on early mornings, honest work, and a deep respect for the animals he tended.

When Bryce chose his FFA project, he chose chickens. Not because it was easy, but because it was personal. The hens in his care today live more than two thousand miles from the Indiana farm that came before them — but the standard is the same.

"He wanted his project to mean something. Naming it Vachel was his idea."

Vachel Heritage Egg Co. is Bryce's business. He cares for the flock, grades the eggs, manages the books, and meets the customers. His parents handle the legal and regulatory side — because that's how a fourteen-year-old responsibly runs a real business — but every dozen that goes out the door has his hands on it.

That's the promise. Three generations. One name. Eggs you can trust.

What's in the Carton

Not all farm-fresh eggs are the same.

We made deliberate choices about how our hens are raised and what they're fed — because those choices show up on your plate. Here's what makes a Vachel egg different.

N · 01

Lab-Tested Omega-3

Our hens eat Purina Layena + Omega-3, a layer ration built around flaxseed. In September 2026 we sent our eggs to Eurofins, an independent accredited lab, to find out how much of that reaches the egg. The answer: 317 mg of omega-3 fatty acids per 50 g egg, including 109 mg of DHA. The full report is published below.

N · 02

Pasture & Sunshine

Our flock spends real time outside on a working family farm in the Sierra Foothills. Sunshine, dirt baths, and room to behave like chickens — not crowded barns, not concrete floors.

N · 03

Graded & Handled Right

Every dozen is candled, graded, and dated by hand. We're registering as a CDFA Egg Handler, which means our packaging, refrigeration, and labeling are built to California's standards — not just our own.

A brown speckled egg tied with twine and a gold Vachel tag sits on a marble bench beside a brass microscope, a glass beaker, and a clipboard of handwritten sample notes.

The Results

Report published September 11, 2026

We said we'd publish the numbers. Here they are.

In September we sent a sample of our eggs to Eurofins Nutrition Analysis Center in Des Moines, Iowa — an ISO 17025 accredited food-testing laboratory we chose, paid, and had no say over. They measured the full fatty-acid profile. This is what came back.

317 mg of omega-3 fatty acids per 50 g egg — ALA 181 mg, DHA 109 mg, DPA 20 mg.

Read the full report (PDF)

Report AR-26-QD-261736-02 · Method AOAC 996.06 · Published in full, all four pages, unedited.

The fatty-acid profile, per 50 g egg (about one large egg)

Measure	Result
Total omega-3 fatty acids	317.84 mg
ALA (alpha-linolenic acid, omega-3)	180.92 mg
DHA (docosahexaenoic acid, omega-3)	108.79 mg
DPA (docosapentaenoic acid, omega-3)	19.74 mg
EPA (eicosapentaenoic acid, omega-3)	below reporting limit (<10 mg)
Total omega-6 fatty acids	841.88 mg
Oleic acid (omega-9)	1,838.76 mg
Monounsaturated fat	2.11 g
Polyunsaturated fat	1.17 g
Saturated fat	1.63 g
Total fat	5.17 g

Eurofins Nutrition Analysis Center, report AR-26-QD-261736-02, method AOAC 996.06 (mod.), ISO/IEC 17025:2017 accredited. Results relate to the sample tested.

What the numbers are

Omega-3 fatty acids are a family. Ours come in three forms the lab could measure: ALA, the plant form that flaxseed supplies; and DHA and DPA, the long-chain forms found in fish. Roughly 57% of the omega-3 in this sample is ALA and 34% is DHA. Omega-6 to omega-3 works out to about 2.6 to 1.

What we won't tell you

We make no claims about what any of this does for you. That's a conversation for you and your doctor. We're publishing the numbers because we said we would.

About this test

This is one sample from one week in September. The sample warmed to 23.5 °C in transit; Eurofins flagged it and asked whether to proceed. We said yes, and we're telling you. The next sample ships on ice.

What happens next

We retest about twice a year and publish every report, good or bad. Orders open November 1, 2026 — the first cartons go to the waitlist.

What we already do

Every dozen is candled, graded, and dated by hand.
Registering as a CDFA Egg Handler — our packaging, labeling, and handling are built to California's standards.
Eggs are kept under refrigeration, as California's egg-handler rules require, from grading to handoff.

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How It Will Work

Subscribe weekly, or order when you need them.

Two ways to get your eggs once orders open on November 1. Most families pick a weekly rhythm — same day every week, no thinking required. If you'd rather order one carton at a time, that's good too.

Choose Your Rhythm

Pick a weekly subscription size, or place a one-time order.

Pickup or Delivery

Pick up at the farm on Saturdays, or get them delivered locally.

Eggs From Bryce

Hand-graded, dated, and packed the day before they reach you.

Pause Anytime

Going on vacation? Skip a week from your subscription. No fees.

On-Demand · Launch Pricing

Just need a dozen?

Not ready to subscribe? From November 1, you'll be able to buy eggs one carton at a time. Same hens, same hands, same standard.

Single-Carton Order

$10 / dozen

Available subject to flock production. Pickup at the farm or local Placerville delivery (delivery $5 flat for single cartons). Orders open November 1, 2026.

Join the waitlist

Bryce's Journal

Notes from a first-year farmer.

This isn't just a business — it's an FFA project. Each week, Bryce shares what he's learning about animal care, running a small business, and the people behind the eggs.

Bryce filling the chicken waterers in the coop

Animal Care · Coming Soon

What I Learned About Brooders

The first week with chicks taught me more about temperature than I learned all of last year. Here's what I got right, what I got wrong, and what surprised me.

Close-up of Purina Layena Omega-3 feed pellets being scooped into the feeder

Business · Coming Soon

My First Profit & Loss Statement

Feed costs, infrastructure, hours of work. My dad walked me through how to actually figure out if I'm making money — and the answer wasn't what I expected.

Bryce holding up one of the first eggs from his flock

Marketing · Coming Soon

How I Got My First Five Subscribers

I was nervous to ask. It turns out people want to support local kids running small businesses — but only if you make it easy for them to say yes.

The Farm

A working family farm in the Sierra Foothills.

We're tucked into the foothills outside Placerville, California — chickens, a donkey, sheep, and a Great Dane who thinks he's a working farm dog. The animals are real. The mornings are early. The sunrises over the Sierras don't get old.

Vachel Heritage Egg Co. operates as part of the Backyard Bougie family of brands. Mike and Kristie Clack — Bryce's parents — run the legal, regulatory, and financial side as the registered business of record. Bryce runs the rest.

1 of 1

Working Family Farm

317 mg

Omega-3 per 50 g Egg (Lab-Tested)

CDFA

Egg Handler Registration Pending

Generations of Care

Bryce with one of the buff hens on the family farm in the Sierra Foothills

Join the Waitlist

First to know. First in line.

Orders open November 1, 2026. Leave your details and you'll get one email the morning orders open, with the link — nothing else.

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