We're coming into our 5th season with the Bresse. They've proven to be rockstar layers and excellent dinner companions. This flock is from Blended American/Greenfire lines that we've closed off to new additions.
Cockerel at 3 months old.
It's their thin skin. It's the meat texture, the fat development, the temperament on the "keeper" birds... they're everything that makes a chicken great, from their ability to forage to how many eggs they lay. I will always have a flock of Bresse and I will always find how to best keep them true to form and function. I've not found better. This variety should be on every homestead, especially if the aim is for meaty egg layers. They are definitely that, no matter what you need to breed through to get them there. The variety is still rare and there are not many many people breeding them appropriately. Be a part of their solution by breeding them better and using them for their purpose!