Klong Phai Farm (Thai for ‘Bamboo river farm’) began trading back in 2017 when Laurent and his wife Bee spotted an opportunity to capitalize on the free range chicken market within the kingdom of Thailand. They were quick to notice that although the Thai farmers were doing well with raising high quality livestock, they were somewhat lagging behind on vital business components such as marketing and sales. The couple also observed outdated technical farming practices and decided to import the very latest in cutting edge livestock technology from France allowing them to have a highly competitive edge over existing competitors.

Passion for good food and specifically for French traditional food is also another contributing factor to the rising success of Klong Phai farm as it equipped them with the knowledge and expertise to introduce their products to many Michelin star chefs in some of Thailand’s most prestigious hotels and restaurants. The immediate response from the chefs were extremely positive especially as they were impressed to hear that all the produce at Klong Phai farm is free from all hormones and antibiotics. After this market research phase the couple instructed their farmers to begin rearing the livestock and to only slaughter animals as the orders came through.

Laurent was adamant not to begin mass production of animals but rather to focus on quality instead. This is why to this day the company only works with small farmers who are in sync with the values and goals that the couple originally set out when they began this journey. Some of these attributes that have made Klong Phai farm the success it is today is the constant respect for the animals being reared and most importantly the humane manner in which they are slaughtered. Upon noticing the success of the free range chickens being sold the business extended its product line and now also rears ducks, quails, pigeons and veal.