Patrick oversaw the business side of the dairy operation, while Kent handled the responsibility of herd management, including the day-to-day milking operations.

After a few years, the small dairy was at a crossroads. The industry's tough economic climate required either expanding into a larger dairy or adding value to the milk they were producing. The owners knew how to expand the dairy but were intrigued by the alternative of keeping the herd small, where the cows are individuals and not just numbers. 

After conversations with many people, Patrick and Kent realized the area's unmet demand for value-added artisan dairy products. Consumers frequently asked about local dairy products, especially yogurts, artisanal cheeses, and flavored butter, and they recognized that individuals, as well as restaurants and chefs, desire locally produced, small-batch, minimally processed dairy products but have very few options.

As Patrick and Kent considered the possibility of supplying products to meet this demand, their longtime friend and fellow Clemson alum, Josh, joined them. They began discussing the business and financing aspects of their idea. After winning a USDA Value-Added Producer Planning Grant, the trio dedicated themselves to making their dream a reality, and Lowcountry Creamery was born. Experimenting began in early 2015, and sales launched in May. 

In 2016, Lauren joined the team to run the production arm of Lowcountry Creamery. She handles the processing of the milk, bottling of the various products, and delivery. Around the same time, Lowcountry Creamery began constructing a dedicated production facility. In 2021, the Lowcountry Creamery production facility opened and

Patrick, Kent, Josh, and Lauren desire to impact their local community not only through the sale of quality dairy products but also by creating jobs, educating, and leading the way in linking small farmers to opportunities available through other entities.