A farm with a
long memory.
Started with one question: why does American caviar have to be an afterthought?
In 1998, our family bought a stretch of cold river land in the Sacramento Delta. The water was clean. The temperature was perfect. And white sturgeon — native to California — had been quietly thriving there for centuries.
We spent the first seven years learning. Learning how the fish move through the year, what they eat, how long you have to wait before the roe is exactly right. The answer, we learned, is at least four years. Usually seven. Sometimes ten.
That patience is what makes BUMPS different. We never rush the harvest. We never blend origins or compromise on grade. Every tin we ship carries a single origin, a single harvest, and a lot of time.
Two generations. One standard.
BUMPS was founded by Richard and James Calloway — father and son — who believed that the best American caviar should be as traceable as the best wine. Single-estate. Vintage-dated. Grown with intention.
Today James runs the operation, overseeing every stage from spawn to tin. His daughter Sofia — third generation — leads product and partnerships. The farm stays in the family. So does the obsession.
Caviar takes time.
We give it that.
Cold-water farming
Our white sturgeon live in cold, clean river water sourced directly from the Sacramento Delta. Temperature-controlled year-round.
Seven-year patience
We wait a minimum of seven years before the first harvest. Most luxury caviar farms push for four. We don't.
Hand-graded, every tin
Every gram is inspected for pearl size, color uniformity, and signature pop before it's sealed. Anything that doesn't pass is never sold.
48-hour cold chain
From our cellar to your fridge in under 48 hours. Packed at 28°F with overnight freight. No compromise on the cold chain.
Twenty-six years of craft — in one tin.
Start with a single tin, or build a full kit. Either way, you get twenty-six years of obsessive farming delivered overnight, chilled, and ready.