Got milk? Lewes family has for 3 generations

In 1955, the Lewes Dairy became one of the first to modernize its business by ending home delivery of milk in favor of gallon bottles sold in grocery stores. Today, the family-run company is best known for its old-fashioned ways of producing some of the freshest milk, cream and eggnog found anywhere.

As president of the company and the third generation to operate the dairy in Lewes, Del., Archie “Chip” Brittingham Jr. has seen the family business evolve and grow. The company was among the first to pasteurize and homogenize milk.

“When we cut off our home delivery, people said it would never work. They thought we were crazy,” Brittingham says. “But, in less than a year, the dairy doubled its volume with half the employees. The price of milk was decreased by 33 percent. It was the right way to go. None of the others are around anymore, but we’re still here.”

Then known for its gutsy, modern approach to business, the Lewes Dairy has remained a small, family-run business with a focus on old-world quality. It operates out of the same plant that second generation brothers Archie Sr. and Weldon built on Pilottown Road in Lewes when they returned from World War II. Although it has been updated, changed and expanded many times, the dairy still purchases all of its milk from local farmers within 30 miles of the plant. The family’s own dairy farm was sold many years ago, and the land is now home to the University of Delaware College of Marine Studies.

With just 22 employees processing milk from three farms, Lewes Dairy produces between 3,500 and 5,000 gallons of milk a day. Because of its location at the beach, summer is a busy time as demand increases. The dairy’s high-fat cream is also extremely popular, known as “great for whipping” and a favorite among chefs in the region, including many from Washington, D.C., restaurants. During the holiday season, Lewes Dairy produces its signature eggnog, which the family has made since the 1940s.

Brittingham explains the difference between his dairy’s product and some of the more mass-produced dairy goods. “It is a noticeable difference, just because it is local and fresh,” he says. “It is not transferred two or three times. The milk is brought from a farm right here to the plant, then taken straight to the store, sometimes the same day. Being small has its advantages.”

While various family members are active on the board of directors, Chip is the member of the third generation with the most hands-on involvement. His nephew, Nevin Wynn, represents the fourth generation working in the family business. “I guess he’s sales manager,” Brittingham says with a laugh. “It’s a small company. We don’t worry about titles, we just work all day and night.”

And, as long as there’s a market for fresh, local product, Brittingham says he believes the Lewes Dairy will continue to operate into its fifth, sixth and seventh generations and beyond. His son, Joseph, worked at the dairy for a few years, and he’s not sure if his daughter, Lauren, will take an interest. But if she does, Brittingham says he is confident that the Lewes Dairy will be around to offer a job.

“We have a good local name,” he says. “It sells itself. If we can keep the product we’ve had for years, there will always be a market for it.”  

—Sharon Huss Roat, AS ’87

 

Chip Brittingham lives in Lewes, Del., with his wife, Joann. Their daughter, Lauren, is a UD sophomore majoring in nutrition.