A workation in Liège

My company allows us to work remotely from any European Union country. When I chose Liège — a former coal and steel city — as my destination, I had the La Batte Sunday market in mind, a place I hadn’t visited in 10 years. The post I wrote about it back then was among my first. Liège had a few other advantages: I could practice my French, and the train ride there was not too long. So many reasons to go there.

My colleagues were puzzled by my choice, and many stated that the city wasn’t really beautiful.

I loved the city after my experience. There’s lots of art scattered throughout the city, plenty of street life, great beers, and some excellent food as well. Yes, the construction sites for the tram are annoying, but I felt great there.

And I had the chance to visit La Batte market a couple of times.

What has changed?

When I look back at the old pictures, I would say: not much.

Except for one important detail: no live animals for sale anymore! In the old days, people bought live chickens, birds, rabbits, and the like. No longer. I do not know the reason behind this decision, and I’m unsure how to feel about it. The live animals provided city dwellers with a tangible sense that what they eat comes from living creatures, at least in the case of the chicken. Now, this sense fades away.

Otherwise, it seems there’s more street food available nowadays, a pattern I observe at many farmers’ markets.

A long stretch

La Batte market follows the Meuse River along the new tram line, which will be operational one day. I guess strolling without too many stops took me around 20 minutes. The stalls are lined up in two rows, making it convenient not to miss a single one.

My observations

The ambiance

La Batte market is a popular market in the best sense of the word. People come from a variety of cultural backgrounds. There is no snobbish attitude; people are dressed in whatever they want, from cheap to not-so-cheap outfits. Since the market takes place on Sundays, I saw many couples and families walking and shopping together, almost like a family visit to a mall — just that it’s outside and mainly about groceries and food.

Even if you don’t plan on buying or eating anything, La Batte market is a pleasant addition to a city stroll.

Chicken everywhere

I have never seen a farmers’ market with so many large, truck-sized roasted chicken stalls. They were being sold out quickly, as I noticed when returning from the other end of the market. I have no idea where this craving for roasted chicken comes from, especially in a city where you can find fries, kebabs, or other fast food — often quite good — on every corner.

Italian & North African

The next dominant type of stalls featured Italian delicacies. There were lots of salamis, salsiccias, and other sausages, accompanied by a fairly wide range of cheeses, some not so common. The antipasti section was less prevalent. Beautiful olives were predominantly offered at stalls with likely North African origins. Considering that Liège is celebrating 60 years of Turkish and Moroccan immigration, this makes sense.

The produce

La Batte provides its customers with every kind of produce needed for daily life, with milk being the only exception. There’s bread from bakeries located in the German-speaking part of Belgium, along with fish, and all the seasonal fruits and vegetables independent of their origin. Due to the diverse cultural and financial backgrounds of customers, it’s easy to buy in bulk and affordably. I didn’t see fruit or vegetable farmers selling at the market; I assume everything has been sourced from wholesale markets.

Streetfood

Waffles, of course — waffles. It wouldn’t be Belgium without them, and the ones I had were better than those in the city center itself.

Then there was the Moroccan stall. It looked very authentic with jolly, friendly, slightly chaotic owners who served really good food and Moroccan tea. It was a joy to lunch there.

Need other food? No problem. There were sausages in buns with lots of onions, meat skewers, burgers, hot dogs, coffee, and certainly a few more things I might have forgotten. To make one thing clear: La Batte is not a market that has transformed from a produce to a street food market; produce is still dominant. I like this mix.

The other stuff

Besides produce and street food, La Batte also features a flea market-style section. Vendors sell cheap fashion with designs I haven’t seen before. Colorful plastic toys help parents keep their little kids happy and quiet. I guess for the older kids, certainly, the street food might be more interesting.

For reasons unknown to me, detergents also had their spot at the market — something I have never seen at other European markets. Or maybe I just need to travel more?

Live animals

During my visit 10 years ago, live chickens, rabbits, and birds were available for purchase at La Batte. This is no longer allowed, but one vendor couldn’t resist showcasing cute fake rabbits in cages. I had to look twice to realize they were fake. I wasn’t the only one; kids were pulling their parents to see the cute animals until their parents started laughing and explaining the hard truth.

So what?

La Batte is a market that should be part of a Sunday city walk. It stretches along the Meuse River, which is already picturesque, and is part of the city center. Just walking through this market gives your legs a nice exercise. The ambiance of the market lets you dive into the city’s diversity. It is not a posh market but a very lively one. If you do not like crowds, try to visit around 10 o’clock, as it becomes quite crowded later without feeling too cramped.

All in all

La Batte is a lively Sunday market you must visit when in Liège, if only as part of your city stroll. Afterwards, take advantage of the nearby cafés.

A little link list:

• My 10 year old blog post on the La Batte Sunday Market
• La Batte on the city council website

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Berlin: Endearing Muse

Berlin, a city I hold in deep regard, never ceases to amaze me. While I may not choose to establish my permanent abode here due to its stressful pace, my visits to this vibrant metropolis never fail to inspire. What truly distinguishes Berlin is its remarkable diversity – a mosaic of cultures, people, and experiences that you’d be hard-pressed to find elsewhere. Each time I meander through its streets, I encounter a world of individuals with stories and backgrounds vastly different from my own. It’s a city where countless small entrepreneurs strive to create and share unique, niche products. And, of course, there’s the irresistible allure of high-quality street food. This extraordinary diversity comes to life in the heart of the city at the Maybachufer market.

The name “Maybachufer” conjures images of a market winding along a serene stream, flanked by tall trees offering comforting shade to both vendors and visitors.

Fondly known as the Turkish Market (Türkenmarkt), this market likely earned its nickname due to the Turkish heritage of many traders or because it perfectly encapsulates Berlin’s vibrant tapestry of people and goods.

The Symphony of Commerce

Maybachufer market is a breathtaking symphony of the economy in all its forms. It’s where you’ll find small-scale producers offering one-of-a-kind artisanal treasures alongside stalls piled high with budget-friendly, mass-produced items. Whether you’re in search of organic or conventionally grown foods or yearn for an international culinary adventure, this market delivers it all. Every step you take reveals products that are rare gems in Germany, from refreshing sugar cane drinks to freshly crafted Tahini, syrups infused with foraged herbs, and so much more. It’s a place where hours can slip by unnoticed as you lose yourself in its vibrant offerings.

Navigating the vastness of this market is an adventure in itself. When my nephew first introduced me to it, what we thought would be a quick overview turned into a delightful exploration. This market caters to everyone, offering a diverse range of products to suit all budgets – from wallet-friendly vegetables to the treasures of small-scale farmers and trendsetting traders.

The Art of Discovery

“Discoveries” are the essence of the Maybachufer market. Here, you can find your everyday staples presented in unique and captivating ways.

For those who love to cook on a grand scale, there are vegetables and fruits aplenty, sold in abundance and at affordable prices. These items, often sourced from wholesale markets, are labeled “Industrieware” in German meaning “industrial grade”, indicating that they may not meet the size and shape criteria of standard supermarkets. This makes them perfect for budget-conscious shoppers who prioritize quantity over organic perfection.

The market also boasts a regional farmer’s corner, offering seasonal delights like exquisite salads and herbs, albeit at a different price point. Amidst the abundance of budget-friendly produce, the presence of premium options is a welcome choice of produce.

A Culinary Journey through Turkish Culture

Maybachufer market is a vibrant celebration of Turkish culinary culture. From Gözleme and “Spaghetti” cheese to a rich variety of peppers, sesame bread rings, olives, and pickles, the selection is both vast and enlightening. This market has deepened my appreciation for Turkish cuisine, extending far beyond the well-known and beloved Döner Kebap in Germany.

A Taste of Timeless Traditions

What I consider classic style harkens back to my upbringing in Germany, a time when the influence of migrants and diverse cultures was less pronounced. In those days, choices were more limited. Classic meant butchers stocked with ample pork and sausages, limited beef, and even scarcer lamb and goat. Strangely enough poultry was usually reserved to more specialized stalls. Classic also meant a wide variety of bread, from sourdough to yeast-based, often with a touch of rye, and, of course, an array of rolls. Fish was a rarity in my non-coastal region. Potatoes took center stage among vegetables, accompanied by generous servings of cabbage. In the summertime, diversity expanded to include salads, cucumbers, and more.

You’ll find this classic style at Maybachufer market, often with a modern, artisanal twist that adds to its unique charm.

Observations from a Farmers’ Market Aficionado

The Maybachufer Market is very large, so the chances are high for discoveries of things I have not seen before or a little twist here and there. This often means that I am looking a bit deeper into offerings that I am able to consume on the spot or carry around without the need for refrigeration. So meat, fish, many cheeses, fruits, and vegetables are out of the game. Is that meaningful?

I have visited many farmers’ markets in my life and have a certain routine and experience while keeping my passion alive. Certainly, for some of them, usually the rather smaller ones, I just need a glimpse to get an idea of whether the market is interesting or not. It is fairly easy to spot if the market is just a “replica” of a supermarket offering, or if it mainly caters to tourists, or if it comes with stalls that truly have character. Character means that there is a strong regional background, niche offerings, unusual products, or a lively atmosphere because the people selling and buying are fun or knowledgeable.

The same applies to individual stalls. The questions I have in mind are: Does the stall provide unusual products, or does it have superior quality? Those are a bit more tricky to spot, especially when the focus of the respective stall is on commodities.

I also greatly appreciate entrepreneurs who are courageous enough to add new categories to a market. Here at the Maybachufer market, I found those entrepreneurs. A lady collected blossoms from different parks in Berlin to turn them into syrups and liquors. A gentleman was selling French natural wines. And a few more.

Coming back to commodities. Here, I have a harder time spotting the unusual or interesting. This could mean varieties of common vegetables with great taste or something similar, a seasonal regional specialty, or anything that makes me believe I could not easily buy it somewhere else. As I rarely buy commodities that need refrigeration when I am traveling, my eyes are not trained to spot them. That is a pity, and it’s hard to overcome.

The Flavors of Street Food

When it comes to street food at a farmers’ market, my feelings are mixed. On one hand, it adds vibrancy and provides a space for people to gather, engage, and savor delightful flavors. I’ve often observed this camaraderie at coffee stalls. On the other hand, it can sometimes overshadow the market’s traditional purpose – a place to procure fresh produce for home cooking. Fewer produce stalls may lead to less variety in food options. I’ve encountered too many street food stalls offering wraps and hamburgers, albeit of high quality, which can become monotonous, boring.

However, the Maybachufer market tells a different story. Here, you’ll find a captivating array of street food that defies the ordinary. From sugar cane or pomegranate juice to manti (dumplings) from Uzbekistan, boiled corn, empanadas, gözleme, and more, it’s a delightful tapestry of flavors from around the world. These culinary delights truly captivated my taste buds and expanded my culinary horizons.

A Dream of Melting Pot?

As I stand amidst the diverse produce and foods, amidst the kaleidoscope of cultures and businesses, I often dream of a true melting pot. In this ideal scenario, people from all backgrounds would share close relationships, harbor an insatiable curiosity for the unfamiliar, and communicate on equal footing, free from the confines of “us” and “them.” Yet, the reality I often encounter is one of co-existence without much interaction. I sometimes wonder if this is a missed opportunity.

Fascinating things happen when individuals step outside their comfort zones and engage with those from different cultures. It involves sharing ideas, experiences, and forging connections with those whose backgrounds differ from our own. While such moments may be infrequent, the Maybachufer market has, at the very least, provided me with the opportunity to glimpse a world beyond my own.

All in All

The Maybachufer market is a must-visit gem, a hidden treasure in the heart of Berlin. Its dazzling variety of produce, foods, and the people behind them, each hailing from diverse corners of the globe, is an experience that’s hard to replicate. Even if you don’t buy a single thing, it’s a feast for the eyes, a sensory journey through cultures and flavors, and a reminder that the world is a rich tapestry waiting to be explored.

A little link list:

• An other post on the Berlin market hall Markthalle 9
• How to get there from visitBerlin.de
• Some impressions from withberlinlove.com

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Some time ago

Three years ago I stayed in Paris in the Montparnasse area as a starting point for a visit of the Rungis wholesale market. Close to the hotel was the Marché Edgar Quinet, named after a French historian. It stretches along a boulevard with the same name – comes very handy.

I really enjoyed the market as it offered a large variety of beautiful produce, wanting me to immediately buy a bigger fridge and stove. I took pictures but never turned it into a post. Rungis dominated my mind.

Rediscovery

In December 2022 I made it again to Montparnasse and had almost forgotten that there was a market in the area. So I was pleasantly surprise to rediscover it while looking for a breakfast place.

Had it changed in the meantime?

Not really to be honest, at least not in terms of beauty.

In size?

Not sure it still stretches for quite a bit and I needed some time to cover it all. Even without buying too much.

Produce

The produce were still beautiful. These great selection of cheeses from various French regions were so seducing. From my perspective: nobody beats the French is this domain.

Oysters were plenty, in all sizes and types. I still don’t know why I did not eat any on the spot. Two times the same mistake, I should be ashamed!

Unfortunately it did not make sense to purchase some fish. Hotels are not made for cooking.

As I am baking bread, I always have to test the ones of other bakers. This time it was an organic focaccia. Good but not impressive, I do better

What I have never tried to do is puff pasty, I leave this to the pros. I bought one filled with cheese. Just great! Even after a couple days back at home and reheating in a microwave I was just delighted. Delighted by the flaky pastry which gave a light crunch entry to the melted cheese with its full flavor providing a gourmet feel good moment.

The meat displays were just great, something I have not found in a comparable quality in Germany, the Netherlands and Eastern Europe. Even the impressive assortment at the St. Lawrence Market Hall in Toronto I recently visited could not match it. The market follows the nose to tail approach. From pig feet, via tripe, marvelous meat cuts, cooked hams with their bone to whole capons with their beautifully feathered heads, it was a journey through a sophisticated cuisine.

Fruits and vegetables stalls are plenty as well, but less remarkable than the other stalls. Here even in my German hometown I have a larger variety, at least in winter time.

Ready made meals of the hearty type complement the market offering. They are worth being eaten on the spot.

Entertainment

Farmers’ markets are about the location which defines produce, prices, customers and of course the traders or producers. Some of the traders know their business, some less. Some are communicative some not.

I believe those who communicate make more business. At least with me. Even when I make myself believe that I can distinguish a good product from a bad one, a good stall owner will certainly convince me of almost anything. At least in the moment I am there.

How does it work? Talk to me, entertain me or show that you are a nerd and know your produce. Or in short: have a good story to tell.

The guy who sold nuts knew exactly how to trigger me, he made jokes, complimented me in front of my wife (I like that) and “forced” me to try a sample of his almonds. They were good indeed and I had to buy a rather too generous amount. He made me try some other samples as well, but I was strong enough this morning to resist his charm.

And of course there is the classic joke on farmers’ markets: when I am asking for permission to take photos, I will get the answer to pay for it 5 or sometimes 50 €uro. This is of course the start of a jolly chat making me happy that I asked.

I will not remember all the dialogues we had at the market, but I certainly will always remember that I was nicely entertained at the Marché Edgar Quinet, one reason to come back another time.

All in all

The marché Edgar Quinet is a traditional French market which gives not only tourists a good introduction into the produce which are at the base the wonderful French cuisine. It is neither a low end nor high end or hipster market, it is down to earth, nothing fake about it. It is worth a visit, if not a detour.

Two tips

A book which always helps when I am in Paris is the “Markets of Paris” from Marjorie R. Williams. It describes quite a few markets by arrondissement (neighborhood) and helps me to find the good ones and their opening times. It is not too recent, but still a very good guide.

She has also written a guide on markets in Provence.

On this blog you will also find posts on other markets in France. Check here

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Approaching Catania

The fish market in Catania on Sicily island in Italy is quite known and was part of our last destination on this trip.

We came from the North Coast via Bronte on the slopes of the Etna volcano to Catania. It wasn’t exactly a pleasant day. The rain did not make things better.

The start was promising. We left Cefalu on a Sunday drove up a beautiful mountainous landscape where I was unhappy not to have enough time for a hike. The stop at a local bakery Biscottificio Miraglia in San Fratello with the most beautiful sandwiches one can imagine. Wonderful thinly sliced mortadella, prosciutto and cheese in tasty wheat rolls. Basic food in perfection.

Then the rain started and everything got truly gray. Bronte is famous for its pistachios, but nothings seemed open on this rainy Sunday. Only at the outskirts one old guy sold them out of his little old car.

And then the “trash highway” started, trash everywhere, as if the garbage collection was on strike. All the way from Bronte to Catania. I have been living or working in poor countries on the African continent but I had never seen something like that before.

On top of that we had to take a detour on the highway as the right exit was closed, leading us through not so nice industrial and commercial areas.

We finally arrived just before darkness at the hotel in downtown next to the fish market.

While it was still raining, we made a walk through town, the old architecture made the city look nicer than at the beginning. Unfortunately the fish restaurant where we wanted to eat was fully booked. I texted back home to a chef friend and got a good recommendation. Peace of mind was back.

Starting early at fish market day

We started early on Monday. At 8 o’clock we stepped out of the hotel, passing the beautiful “Fontana dell’Amenano”to enter the fish market and saw:

Nothing

Well almost.

Just a few improvised stalls and a few people.

It was so quiet that an octopus had the chance to jump out of his box full with his comrades to start moving a bit on the ground. This was probably the most lively scene yet.

What was supposed to be stalls was still empty. Was this the fish-less season? Are fish mongers getting up late? I never found out.

So we decided to stroll over to the main market to come back later. This was the right decision. The main market was very lively, big and worth a visit but this is for another post.

A couple hours or so later we came back and the stall had filled up.

The octopus was of course back in his box, and we saw many other fishes and creatures of the sea. I am not too familiar with this type of food, but it was easy to identify the mighty swordfishes, remarkable animals and to my surprise plenty at the market.

Being a tourist at a fish market

Being a tourist is a disadvantage when you are interested in fresh produce hence farmers’ markets. Some produce cannot be eaten fresh so easily, and sometimes the transport time without cooling is too long for an unspoiled produce experience.

So I feel rather like a spectator of a sea world zoo or a streetfood festival visitor than a fully embedded market visitor, especially as I am not speaking Italian or Sicilian (yes this is considered to be a separate language).

Opening my eyes, observe, trying to get good shots, this is what I am aiming for then.

What the fish market exudes

It is worth opening those eyes as I do not experience that many open fish markets in my life.

This market exudes robustness. We are not in a hipster world here. No fancy signage or displays. Lots of ice to cool down the produce. Surprisingly no shouting. Many people coming by without buying.

As the market is not one single plaza but is spread around various spaces under or next to the surrounding buildings and alleys, each corner has its own distinct set of merchants. The stalls were some times only a camping table with a few boxes, giving the impression that the gradient from hobby fishermen to commercial trader was rather fluid.

I loved the unpretentious ambiance of the market, despite being a tourist attraction life seemed normal and I did not spot any market souvenirs, neither bags nor mugs or stickers.

What the fish market offers

I have hard times remembering names. Even after decades of eating lots of great cheeses, I cannot remember their names. Okay Parmesan and mozzarella are fairly easy. But how does a Vacherin again look like? Embarrassing. Now imagine that with fish. No way. Especially as I almost only see fish filet and not whole ones.

Still it seemed that the variety was not very large, I doubt that there were more than 20 different species being sold. But all sorts of mussels and shrimps added diversity to the offering.

King of the market was the swordfish. A big fish. Some of them longer than my arm span. Its head with sword were on display quite frequently, almost like a show-off: who has the biggest. But it is also a great signage when your eyes are wandering around.

It was mostly sold as slices looking like round steaks, just that the meat was not as red, rather whitish with red tones. The muscles formed often a four leaved clover around the fish’s spine, and each “leaf” with several rings reminding of growth rings from trees.

Other fish were eel like (they looked a bit sad), some had the sizes of sardines, others were tiger like striped or looked like gilt-head breams. But as said, I am pretty bad at recognizing fish varieties and even worse at remembering their names.

Some of the mussels made us smile: in one box, covered with water the mussels seemed to burp as the infrequent air bubbles coming up to the surface indicated.

It was not clear to me where all the fish and seafood came from. Where they captured in the Mediterranean Sea or did they come from further away? Were they captured by small scale fishermen or by large fleets?

Some of the frozen fish in boxes for sale, indicating a diversity of origins. Next time I will look at the individual labels to get a better understanding of the market.

The other side of the market

imagine an inner circle for fish and an outer ring with vegetable shops, butchers, cheese mongers and a few rather unusual stalls. This outer ring complements the fish market in a very nice way. And it is worth exploring the beautiful produce!

Being October the fruits and vegetables were still very colorful almost summer like, not so many tomatoes, but prickly pears all around.

The butchers were of the rustic kind, cutting the animal parts in front of the customers, something I do not see this that often anymore. Nose to tail was not a trend, tripe, liver, pork feet seemed to be part of the local cuisine. I really love to see the animal being used in his whole entity and not being so abstract as in the plastic wrapped Styrofoam boxes in supermarkets.

The cheese mongers made it easy on me, they vacuumed some of my purchases, especially the smoked mozzarella was still great at home.

The local street food experience was great (no burgers!) and deserves another post.

Was it worth the visit?

Open fish markets are always fascinating to me, so far the most impressive one was in Athens but I also experienced one in Marseille.

When I see all the fishes I am always asking myself: how were the fish killed, how much did they have to suffer? Are the areas where the fishes came from over-fished? I never properly researched on those questions, probably of fear that I would not accept the way these animals are treated and eaten.

It is hard not to be sucked in into the beauty of the Catania fish market.

All in all: The Catania fish market is worth a little detour, its rustic ambiance and the fascinating offering and surroundings being the reasons.

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Corona and farmers’ markets

Corona times have their impact on farmers’ markets. In my hometown Bonn (Germany), the downtown market suffered as all surrounding shops were closed. When was that? March, April? Corona took away my sense for date and time.

The markets in the suburbs boomed as home office meant also cooking at home instead of eating in the canteen at work. And supermarkets did not always provide the “proper” environment in these times.

Besides those general trends here in Bonn, there was also one person who stranded in Bonn during Corona times and built his own business at the market.

This is the story about Baptiste, a French student who visited his German girlfriend and because he could not travel back anymore decided to start again baking bread on a wood fire oven and sell it on 2 markets in Bonn.

He got into contact with a local pizza backer “Pizza Prinzip” , who caters with his wood fire oven pizza for several markets, and off he went.

So let’s listen to his story and craft.

How did it all happen?

Askan: Baptiste, who are you, where do you come from and what are you doing in general?

Baptiste: I am Baptiste Hagège, French from the Southeast of France, more precise the Drôme region. I am into sports, rehabilitation and physiotherapy and another passion: bread and pastries. I am doing the latter one since being a little kid.

Since you were a kid?

Yes indeed, since I was 13, I was selling cakes and pastries in a bakery.

Great. And how did it happen that you came here to Bonn?

My girlfriend Nadine is living here in the city of Bonn and I was suppose to visit her for a weekend. But with Corona suddenly air travel stopped, everything was shut down. So I decided to stay with her during the times of Corona.

That sounds quite romantic. I hope she liked it as well.

Yes, very much.

Now you are working at the market in Oberkassel (neighborhood in Bonn) with a wood fire oven from Pizza Prinzip. How did that cooperation happen? You probably haven’t heard from Pizza Prinzip already in France.

I discovered the farmers’ market at the Frankenbad in Bonn and I asked myself, hey why not start selling bread here. The major things for selling bread are, first making bread, having flour and an oven. For the flour I discovered the nearby Broicher Mühle and afterwards I started looking for a wood fire oven. I approached several bakers in vain and then I contacted Zoe who is running the Frankenbad market, who told me to call Boris (owner of Pizza Prinzip). We started a trial with one of his ovens and it worked out. So he told me: just do it!

So we started the first Friday market here in Oberkassel, it worked really well, people were coming back the next time, they really liked the bread, which is the most important part (laughing).

Baking bread in a wood fire oven

But tell me, what is so special with a wood fire oven? At home I am baking bread as well, but only in a normal electric oven.

What’s so special about the wood fire oven is that you have to preheat the stones inside first, then you put the bread in the oven and do not heat it anymore, the stones give back the heat. Therefore one has to master the heating of the oven, meaning having the right wood and fire to heat up the stone to the right temperature.

What does it do to the bread when you bake it in a wood fire vs. an electric oven like at home?

Well it first adds taste to it. A more distinct taste to the bread crust and a particular color, a little darker. The bread will also not be uniform, there will be for example some darker spots due to some ashes or so which gives authenticity to the bread.

Is it harder to handle such an oven?

Yes it is more difficult than pressing a button of a regular oven. Each one is different. And it is after two months that I start to understand how the oven works. Before that it is only tests. So it is a long process. Of course the type of wood is important which will add taste to the bread and heat up differently.

A different style of breads

When I look at your breads, your Pain au Chocolat, I wouldn’t know which type of style they are. The baguette is not the one I usually see in France, neither will I find your other breads in a German bakery. How would you describe it?

Well, I would say it is a bread from former times and which comes back into fashion again. The breads are sourdough based which helps to keep them fresh longer and gives them a distinct taste, a certain acidity. It won”t be the classic baguette which is eaten immediately. I am using whole flour not the white one.

Which are the flours you enjoy working with?

For making bread I like working with spelt, the one you can find here and the one from France.

And what do you like so much about spelt?

The “little” spelt is one of the most ancients cereals. It is a bit yellow and has a distinct taste, slightly spicy somehow, slightly sugary , a quite particular cereal.

Spelt is different to wheat, it will not rise as much when baking. And here in Bonn is also different to the one in France.

Oh really? What does this mean?

In France we have an organization which protects the “little spelt” . Here in Germany it cross bred with wheat, looks a bit more brownish, with a strong taster, partly reminding of rye. So it is really a different flour altogether. In France spelt is strongly protected and therefore “pure pure”.

Is rye being used in France?

Yes. And here I discovered at the “Broicher Mühle” a super beautiful rye with yellow, purple, black, white colors. It is really great to work with, it has a great taste.

The experience selling at a market

Have you ever worked on a farmers’ market before, with your own oven etc.?

Not it is my first time. It is the first time that I sell bread on a market.

Where you not scared working at a market making your bread “live” in front of everybody?

Oh yes, I was scared. When I had my first breads, they were a failure. So I put them aside. Then somebody wanted to buy them and I told him: no don’t buy them they are not good. But he still wanted to buy them and he liked them. The next breads turned out better nevertheless.

You had some experience as a youngster selling bread in a bakery, is this experience here at the market very different?

Ooh, yes, yes, it is a bit different. First it is a bit more complicated as I do not speak German. Okay, I know spelt flour, rye flour or “would you like a Pain au Chocolat” in German. But beyond that the communication with the people is different.

So it is the smile which wins at the end of the day, even under a mask in Corona times?

Exactly, the smile with the people is what counts. Then the people are happy.

Is it always the same people who came to you to buy bread? Or did it always change?

I have base of loyal customers, that is really a great experience, one of the most positive things I am taking with me being at the market. You meet every week the same people, they provide me with feedback, telling me what was good and what not so good as you have to consider that I am not really a professional who has done many markets. So I get a lot of advice from the local customers, and that is really super. And what is great they still come back when there was something not so great. They try something different, it is really nice.

The difference between markets

You are working at two markets: the one here in Oberkassel, rather a suburb and the other one at the “Frankenbad” in the “old town” of Bonn at the center. Is there a difference between the 2 markets? Or are they the same?

No, they are very different. On the level of the organization and people. In the “old town” market I have to first produce my bread in the oven and the transport it to the market with a trailer on my bike. Here in Oberkassel I produce the bread on the spot itself. There is also a different ambiance, here in Oberkassel people take more time to talk with each other. À Frankenbad people have less time, but they are a very different type of people. So there the markets have different type of customers, event though the age groups are similar at my stall. But as a whole there are more young people at Frankenbad who are more interested in the initiative. In Oberkassel people prefer the more traditional side. In Oberkassel the people are interested in the fact that I am a young guy and working to get things done. Frankenbad has a more alternative ambiance also when it comes to consumer habits.

And what does it mean in terms of sales? Is it different as well?

No, not really. People come, ask what kind of bread it is, we give them advice for example what they are going to have for dinner and give them the best choice. On the pastry level people have also the same preferences. It is kind of balanced between the two markets.

I have heard that you will come back one more time and then you will leave?

Yes.

Leaving the beautiful city of Bonn,

yes

your girl friend,

yes

the chance to bake bread and sell it

yes

Which is really pity from my perspective.

Now I know: I can make it!

But tell me how would you characterize your experiences here? What are your lessons learned? For you personally.

In the meantime the cook from nearby bistro came by and wanted to buy some bread as well. And after a chit chat Baptiste commented:

You see it is nice, he gets some breads from me and he brings me his great bowls, this exchange is really a nice experience. But also the ambiance amongst the traders is great. I give bread, I get fish. That is really a particular ambiance.

So what does this experience here means for your future? Is it something you do not want to do anymore because it is so hard?

It gave me the idea that it is feasible to do it. Baking breading, finding flour, starting the business, people who come back to buy again. At the beginning we wanted to do it for ourselves and now we want to do it for the customers. So these two things blend together, that is really super. I really got the feeling that I can make it.

So it means that one of these days we will see you here again? Maybe during vacation?

Why not. I call Boris (Pizza Prinzip owner) and will ask him if I can bake some bread in one of his ovens and then we start again.

Any final words?

First, I would like to thank Boris a lot for his help, he gave me everything and trusted me. That was top. You know I just the capabilities and he gave me all the materials. And even when I had a strange idea, he said “no worries, just do it”.

And second I would like to thank all the people from Bonn who bought my bread.

Epilogue

I was really impressed how Baptiste got stranded and found a way to make a living in a foreign city without any knowledge of the local language. And how people like Boris are helping in a practical way without knowing about the outcomes. These are the stories which make farmers’ markets unique places full of life.

A little link list:

• Market in Oberkassel
• Farmers’ market at the Frankenbad
• Pizza Prinzip who helped Baptiste with the wood fire oven
• The local mill Broicher Mühle for Baptiste’s bread
• The other markets in Bonn on this blog

The post How Corona “helped” me to start a business – Interview with Baptiste at the Oberkassel Farmers’ Market appeared first on Food & Farmers' Markets.

Approaching the Quimper market

I got to know the little cows breed Bretonne Pie Noir, kind of pony size, but this was not the only interesting encounter I had at the outdoor market in Quimper in Bretagne (Brittany).

Already approaching the market was pleasant, as we passed by a little barrage at the “Le Steir” river. This sight transferred me immediately into a different mood, away from modern life with all its technologies right into an old days ambiance.

Greatness

But the market is not about the past, it was about great products. Lots of vegetables and fruit, artisan cheeses, dairy, meat and sausages, some bread and pastry. All the classic basics one needs for a cuisine of love at home. The market just exuded pleasure of life, people appreciating food not only of a means to survive and going for the best what nature and farmers have to offer. This is what I like about markets and what carries me away into the greatness this planet is able to provide.

Talking to producers

It is always nice at a market when a producer has time to tell about his life, craft and products. Often they are very busy, but when the moment is right the poor person is bombarded with my questions. And most of the time the market people are happy to share stories beyond the usual ones. I guess it is the same as with most humans. The owner of La Ferme de Kerdelliou had a bit of time for me.

The gentleman is producing milk and dairy products on his own farm, which to my surprise he only started a couple years ago. It baffles me very time when I see an adult becoming a farmer. When I was young I worked in agriculture to make some money during school vacation. I like the work, but it is also a very hard one, rarely making one become rich. This is why have a deep respect for farmers, especially when they have superb products to offer.

Beforehand he was working in different jobs related to agriculture, e.g. promoting the links between urban and agricultural population, or educating kids. Then he seized the opportunity to get a farm and is now having a dozen cows of the Bretonne Pie Noir which look like the classic “black and white” milk cows but are much smaller, kind of pony size. There are only a few herds of this breed left worlwide. According to Wikipedia only 15 000. So I am happy to see that somebody is supporting to agricultural diversity, it enriches food culture and makes it more interesting.

He likes the quality of their milk which is higher in fat and protein in comparison to the ones of traditional breeds. He produces a nice variety of dairy products on in his farm house. If you look on his Facebook profile you will get a good impression. I got a glass of Quark (fresh cheese in English?), it had a very nice taste, not as bland as I am used to when getting it from a supermarket.

The only Hipster stall

I visited a few markets in France. From what I saw they never seem to adapt to a Hipster culture with their demand for new types of (processed) foods. But one guy, the one with the tiniest stall at the market (see photo gallery on top) was selling Korean foods like Kimchi with the claim “Eat Korean, live well”. He is married to a Korean which made him want to sell such home made products in the market. A nice addition to the overall choice, even though I am not sure how successful the couple is.

The weird stuff

Markets are often a place to discover some unknown foods. So was the “Tourteau fromagé” a round pastry based on fresh goat cheese. The top side is kind of burnt, thus black, reminding me somehow of a naval mine. But the inside is very soft and fluffy, a bit sweet. Quite an unusual pastry, but worth a purchase as it tastes nice. Still the look is unique.

What did I buy?

Well, the market provided many temptations. As usual the eyes are bigger than the stomach, but this time my ratio was stronger. Very tasty heritage tomatoes, went into the basket as well as other vegetables. Furthermore a beautiful cheese “Le Ramoneur” very ripe almost remembering a bit a blue cheese in taste. Sausages of course. The Tourteau fromagé went directly into the stomach, the above mentioned Quark served us for a couple days. My my stomach was very pleased.

In Quimper there is also a larger market hall, so it was about time to head this direction. But the time spent on the market was truly worth it.

All in all: The market in Quimper delivers pleasant moments, quality produce and interesting producers. A joy to be there, pure happiness. Also for the little cow breeder.

A little link list:

• The Quimper tourisme site with all the markets of the city (French)
• The Facebook page of the cow breeder – La Ferme de Kerdelliou
• The Facebook page of the Korean stall – Matin Calme (calm morning)
• My other posts on French markets

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First things first!

What do you do first when you arrive at your vacation destination? Visit the market of course! So we had to get up a bit earlier on that wonderful day to drive to Pont-l’Abbé in the Bretagne (Brittany in English) region of France to get to the market in a decent time.

The setting of the produce section of the market at the Place Gambetta is very nice as it is contoured by linden trees. The two rows of stalls were facing each other, making strolling and buying very convenient. It was off-season, still plenty of people were making their purchases on this Thursday.

When reaching a new market I am always a bit nervous and hectic. What am I going to expect? How many stalls does the market have? Will I discover something new? What is the specialty on this market? Those are all the questions coming to my mind. And then I want to take pictures without annoying people. In short: I should learn to relax a bit One day I will.

Getting the overview

First I made a quick tour getting an idea what the market is about. The one in Pont-l’Abbé is what I call a typical French market: produce focused, predominantly from the region, often from producers themselves who are willing to have a chat and tell you about their products. There is nothing hipster like to discover, not a lot of streetfood. It seems to me that the innovations themselves have been the occurrence of organic produce and payment via credit card only. In short: the market is about seasonal quality produce for the daily cuisine which is made from scratch.

The offering is a classic one: vegetables, fruit, cheese, (salted) butter, meat & sausages, a bit of bread and pastry, mushrooms, etc. Still as a tourist who cannot store a lot of things, there is something to buy and eat. Strangely enough I did not see fish despite Pont-l’Abbé being a coastal town. It seems rather to be a business of the market halls.

What were the discoveries?

We were lucky as we had a stove, fridge and dishwasher (!) in our vacation home: no significant restrictions for shopping.

I come from sausage country, especially those you just put in the pan. And I was lucky. The producer “La ferme de Kérautret” raises his own animals, get them killed in a nearby slaughterhouse before processing them into the right cuts and sausages. The reason for the animals not being killed on site are the EU laws with their standards including hygiene which makes is hard to maintain an own small slaughterhouse. I got some duck and pork sausages which were gone instantly in the evening after a long day on the road (I am not afraid of having food away from a fridge for a longer period of time). They were certainly worth the purchase, such great taste, no need to add anything, not even my beloved mustard.

And then the tomatoes from an organic stall. At home tomatoes are usually a disappointing experience for me. It does not matter where I buy them, they never seem to have a truly great taste. A friend of mine recently went to the Romanian country side and discovered how much taste they can really have. I was jealous since I am looking for years into such an experience. Here they had different colors and shapes. Yellow, green, red, round, egg shaped. In the evening I just cooked them all in one pot for a sauce and I was surprised: such a nice play of acidity and sweetness, it was truly great. Something you could truly call a tomato.

I also purchased some nice salted butter and cheese from a small organic stall. The Bretagne cake we bought from a bread and pastry stall was rather uninteresting. The honey from buckwheat or chestnut areas had real intense aroma and made its way back home.

Street food

What is “always” to be found on French markets are a certain type of take-away food stalls. Usually they have huge pans (1m in diameter perhaps) on a stove. Classic foods are paella or couscous, but also other dishes I am less familiar with. We skipped these ones, but tried some vegetarian samosas from a Vietnamese (?!) stall. Great taste, complex and very pleasant level of heat.

By the way: it is easy to heat up your food, there is a public (?) microwave not far from the produce section, in front of the market hall.

Epilogue

Was it worth to have visited the market as the first thing? For sure! We got a taste of the area and had something to eat in the evening. In one of the next posts I will report about the market hall in Pont-l’Abbé.

One little remark: I described mainly the produce section at the place Gambetta, the larger part of the market is at the place de la République in front of the market hall around the corner where the majority of the stalls are to be found, but they less produce ones.

All in all: The market in Pont-l’Abbé is a classic French market with all the goodies you need for cooking and a little bit of take away food.

A little link list:

• The market mentioned on the homepage of the city of Pont-l’Abbé
• The site of the ferme de Kérautret who had such great sausages
• My other posts on French markets

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A long history

Since centuries the regional “capital” Gunzenhausen in Franconia (now part of Bavaria) has the right to hold a market. And since these days, people come from far to buy at the Thursday outdoor market.

Some people from the surrounding area even schedule their doctors or administrative appointments to allow them do their purchases at the market.

This is what I had been told by one market trader. Looking around, the story seemed reasonable as the quality of the produce looked good.

Gunzenhausen is part of Franconia a region in Bavaria, Germany. It is generally speaking an area known for its beer, wine and its cuisine, which in my opinion is one of the better German ones. All is still linked to the regional food production and people are putting some emphasis on food quality. And this region is particularly meat heavy with big portions and small prices.

Regional quality

The outdoor market stretches along the main road in the historical center of the city and has 20 or so stalls. It is a mix of producers and traders, but all with regional roots and often unique products. The offering covered basically everything: fruits & vegetables, dairy, cheese, meat, fish (also local sweet water ones), spices, flowers, bread, pastry.

It is just nice to see a market having regional, rather smaller producers who deliver quality into the city. The local white asparagus for example was in season and carefully screened by knowledgeable housewives.

Let me highlight a few examples to show why people are coming from far to this place.

Re-inventing selling eggs

The lady who sold eggs and pasta made it very clear and explained it in great length that her chicken were truly free range ones. They have stables that they can move from on meadow to the other to provide their animals good food. And I learned that there is no need to put eggs in the fridge, it does not prolong their shelf life.

The succession of the farm seem to be in good hands, as her 11 year old daughter had a few quails and selling their eggs. They went into our basket and made us happy in our home kitchen. Not so easy to crack though.

Direct sales is at the core of their business. Customers can come to their farm at any time, take what they need and put the money into a box. She never really experienced fraud. Nice to hear.

And she even went one step further and sharing a temperature controlled vending machine with a butcher. She is selling eggs, chicken soup, pasta and other items. It is placed next to a camping site and the business is doing well.

I am always amazed about the creativity of small producers when it comes to ideas on how to compete against big business.

A woman’s job and a man’s job

Sheep meat is my favorite one. But it is not as widespread in Germany as pork or chicken. Finding a shepherd who is selling her own meat is then kind of a jackpot as it is often imported from the Netherlands or New Zealand for example.

The lady running the stall enjoyed what she was doing: talking to customers, telling them about all aspects raising and butchering sheep. It was a pleasure to listen to her. And she explained that her family business is clearly divided: her husband does not like to so much to do deal with people, so he is raising the flock. Her strengths is dealing with customers, her husband’s to deal with the animals. Sounds almost like a cliché, doesn’t it?

Bringing wholewheat bread to a new level

The most surprising stall to me was the organic wholewheat baker. Why is that? Well, I am not a particular fan of wholewheat bread. To me, it often lacks a truly fine aroma and spreading butter often results into the slice break apart in more or less big crumbs making it unpleasant to eat.

But this bakery here owned by the Fischer family in Lichtenau offered a truly new experience. Their wholewheat baguette had such a great structure, aroma and taste, a bit different to a classic French baguette, but with a very pleasant own character. No wonder: the sourdough raises for 3 (three) days before it is being baked. And we know that time is probably the most important “ingredient” for a good bread. It was so different to my usual experience that almost jumped around like a kid at Christmas.

Several types of bread found the way into my shopping bag. Still they did not survive for a long time. For people who love bread, there is no way passing by without buying a loaf or a roll.

Two times

At the day of my visit I went two times to the market. First alone, to get the basics for this post and then with my family. They enjoyed the market as well, which does not happen every time I visit one. Especially since there were no typical street food vendors around. Still the local produce was good enough for them.

All in all: The Thursday outdoor market in Gunzenhausen is a great representation of a hub for regional quality products and certainly worth a little detour.

A little link list:

• The page on the market by the city of Gunzenhausen
• The Gunzenhausen market on German TV
• The website of the egg producer and their Facebook presence
• A directory with the contacts of the shepherds
• The website of the organic bakery

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The Queen Anne farmers market neighborhood

Seattle is a hilly city. I walked from Lake Union up to the Queen Anne farmers’ market for 45 min and I could feel it, it replaced a workout. It took me through a neighborhood of individual houses all with some patina and character. It seemed that people here were living since quite some time, some with elaborate gardens and a few with veggie growing on the sidewalk. Hybrids and Volvos were to find as well. It didn’t look rich but definitely not poor either. On the main street Trader Joe’s and some post-hipster shops were clearly visible. Somehow a perfect cliché area for a premium farmers’ market.

Feel good

I was overwhelmed by the market: so big, so lively so many great choices. The neighborhood seems to truly embrace this market, it looked like everybody was there to purchase fresh produce for home cooking. They had often big baskets and were wandering from one fresh produce stall to another, checking on what would best fit their desires. Veggies and fruit were in full season: berries, peppers, pumpkin, eggplants, zucchinis, tomatoes, salads, chilies, corn, beets, and so much more. All was nicely presented, making it impossible not to buy anything. Find the “best” producer wasn’t easier either, but it was fun. The vibe was definitely a feel good one.

Goodness

The fresh produce stalls are dominating the market, something I always appreciate. It is the best way to get a feeling for the differences in quality and taste. And it is a great incentive to cook from scratch. Most of the stalls made an effort to explain their way of production, e.g organic, free range etc. to show their customers that they contribute (hopefully) in local or regional sustainability. As we were in full garden season, farmers showed the different varieties of produce like yellow, green and purple looking beans; tomatoes showed different shapes and colors as well. Now: what to chose for which type of recipe? I still have to learn that and the market is the right place to do so, and Queen Anne farmers market delivered the right excitement and motivation.

My two heroes (bacon & cider)

At markets I often have the chance to make discoveries, mostly I just tumble across them without any system or so in my mind. Sometimes it is about a great story, sometimes about a great produce or even both. At Queen Anne farmers market I was again lucky.

I walked by Carl’s Cutting Board a couple times without noticing the stall. One of the challenges of US farmers’ markets is that there are no meat or fish mongers who have a nice display of their produce. Almost everything is frozen and stored in coolers making it hard to appreciate the full range of products. I am not sure what the reason is: lack of power or lack of capital for a decent stall.

After my second or third round of the market I gave it a try and started talking with Carl. He had a good story to tell. He came from Sweden to Seattle to work with Amazon in their headquarters and soon started to take culinary classes in his free time. He liked it and decided to start his own business producing bacon, sausages and more, but no meat cuts. It sounds like one of these urban fairy tales which always amazes me: giving up a corporate life  and starting a craft business out of sheer passion. “When your are doing something you really like, you need less money” was is answer when I asked him why he was giving up a high salary job. His choice of profession was good for me, and I guess for others as well: the smoked bacon I bought had a superb taste, not comparable with the one you get at super markets.

Sampling is one of the easy things to do at a US farmers’ market. And sometimes even sampling of alcoholic beverages. The Finnriver cider stall did it as well. I know cider as a drink which rarely provides a taste beyond a basic one. Here, I had about half a dozen samples and I am now convinced: you can do so much more out of an apple. The ciders had such a broad range of aromas that it was a real pleasure. The variety was truly large: some ciders were more traditional, some more modern, somehow the apple analogy of unusual craft beers. There were oak-aged ciders (I bought that one), botanical ones, … I was deeply impressed how far the cider craft can take us in discovering the world of aromas. And looking at the number of Finnriver fans on Facebook, I am not the only one who thinks that way.

What did I buy?

Being in a hotel restrained my choice, despite a kitchenette. It was blueberry season, I can’t resist. Alvarez organic farms had very nice pickled peppers/chilies with the right heat to it. The oak-aged cider made me very happy, and sad, because I believe I will not find such a good one back in Germany. And yes the bacon did not last very long …

I tried also some street food, salmon on a roll, it couldn’t convince me. Still it looked good like most of the other food.

All in all: Just a great market with excellent produce and a very nice feel good vibe – worth a detour

A little link list:

• The official website of the Queen Anne farmers market
• The Queen Anne farmers market on Twitter, Facebook & Instagram
• The website of Carl the Swedish guy who makes such great charcuterie of course on Twitter, Instagram and Facebook as well
• The website of the great cider maker Finnriver, on Twitter, Instagram, Facebook

The post Feel good – Queen Anne farmers market, Seattle / USA appeared first on Food & Farmers' Markets.

On the way to the hotel in Seattle, I tumbled by accident across a farmers’ market: the South Lake Union Farmers’ Market. So I hurried up to get my luggage into the room, and in a second I was out again. Just a couple blocks and I was at Amazon place where the market takes place. It took me quite a while to realize and asking a few people that the square at its name for a reason: it is the location of the Amazon headquarters. I felt really stupid. But I have to say kudos to such a company which doesn’t put big signs on their offices. So clearly the market was at a hidden prime location.

First: flowers

People from the offices nearby came to the market to have lunch, buy some produce or flowers. I almost had the impression that flowers were THE bestseller at this place. Guys with a dog on a leach in one hand were juggling on the other hand a large bouquet. The flower dealers were all the time busy. I did not understand this longing for flowers.

Lunch in the digital age

As the market operated around lunch, people enjoyed street food: chicken wings, pizza, tamales, kombucha, biscuits, naan and more. For the naan, people were queuing for at least 20 minutes to get their share. Understanding that they were working in the digital world with instant delivery etc. I was impressed how patient they could be to get the hottest plate at the market.

The crowd

Having so many people from Amazon sticking around made me curious. It does not happen every day to me to be in the center of something so significant to the digital world. I wanted to understand if they looked like Millennials, hip, geeky or something different to what I am used to. Well, apart from the many buyers of flowers and a many dog owners, things looked “normal”. Many people looked like they could have been working in any other office building. Most seemed to be Millennials, still some older ones where easy to spot as well. Apart from being quite an international crowd, they all looked rather normal or better: as to be expected from a larger city like Seattle. Anyway, it is always interesting when perceptions meets reality.

What to check out

Let’s not forget: we are at a farmers’ market and have a mission: discovering the good stuff and the people behind it.

It was berry season, so the fruit stands were all offering the beautiful bounty, and I was happy to see so many blueberries. But all the other summer vegetables and fruit were plenty as well: tomatoes in a large variety, peppers, eggplants, strawberries, Mt. Rainier cherries, fresh corn, potatoes … All looked lovely and this is what you expect from a good farmers’ market.

When I browse through a market, there are always a couple stalls getting my special attention, be it the vendor is very communicative and entertaining or the produce is very interesting. And some times, like at the South Lake Union Farmers’ Market it is both. It is about the fish and the saffron stalls.

King Salmon

Wilson Fish Markets belongs to a traditional fisherman, meaning that he is fishing in the near waters around Washington state. Fishing there is strongly regulated, the government issues quota. As far as I remember the quota was less than 100 pieces of King Salmon in a week for Mr. Wilson. The salmon is being caught by line fishing not with nets. Besides salmon, halibut and other fish are being sold. Jania the sister of the fisherman is doing all the work on farmers’ markets. She is not only serving South Lake Union farmers’ market but also other ones including the famous Ballard farmers’ market in Seattle – one which has become also a tourist destination.

One of the down sides of US farmers’ markets in general is the lack of stalls with refrigerated displays, the stuff which has to be kept cold is vacuumed in freezer bags and “hidden” in coolers. But sampling is usually generous. The same here: on visible display was smoked salmon which I tested before buying and enjoying it for a couple days.

One of my favorite subjects in Seattle is the Pike Place Public Market. It is an important tourist destination mainly due to their fish and seafood stalls. It is certainly a place with some good produce, but it is from my perspective overrated and I never feel comfortable there, I somehow have a love-hate relation. I told Jania that I was surprised by the prices there of 30$ or so per pound of salmon. She replied that those are the normal prices any stall can sell King Salmon for in Seattle, outside the city prices decrease significantly. Happy to hear that producers can make a good margin as well.

Saffron produced in Washington State

I still regret that I did not buy any saffron produced in Washington State from the market. It comes in small glasses and can be easily transported in the cabin luggage. And I never heard that it is being produced in North America before I read about it for this post in Wikipedia. At the Cyrus Saffron stall I got a full introduction in German to its production. The whole enterprise belongs to a German-Iranian couple which started the production in the Eastern part of the sate. A nice result of globalization

The German lady told me that they started the business a few years ago and she is still working part-time in another job. The region where they produce the saffron is a fruit growing area as well. As the fruit seasons ends, the saffron one starts, the field workers from Mexico stay a little longer to pull out the threads from the saffron flower (a crocus variety). This is a tedious job as you may see in this video and more detailed in this one from Italy. All is then nicely packaged and labeled and marketing on the web includes an online shop. But having a direct contact with customers on a market is worth a lot. I enjoyed the conversation and got some inspiration. I certainly have a weakness for entrepreneurs who open new frontiers in food. They also contribute in getting younger crowds to the markets.

Marketing research

The farmers’ markets in the US have a notable difference to most other farmers’ markets I am aware of: there is always an information booth with some volunteers or professional market managers. No difference here, but with some marketing research. Five flip charts were ready for customers to pin their stickers like in a multiple choice test. The questions were basic ones: where one is coming from, the reason for visit of the market, the frequency of visits, the willingness to pay. Another one gave space for any suggestions. I really appreciate the efforts to work on the customer experience and good exercise for the interns who conducted the research.

On the suggestion chart the few suggestions were focusing mainly on getting more vendors, something I judged reasonable as meat, milk and cheese were missing.

All in all: An “Amazon prime location”, a good place for lunch and purchase of good produce including local salmon and saffron

A little link list:

• The official website of the South Lake Union farmers’ market which is part of the Pike Place Market group
• A list of the vendors and some information on the operations from “thestranger.com
• The Wilson Fish Markets stall Facebook page
• The website of the amazing entrepreneurs Cyrus Saffron and their Facebook page
• An the website of the guy who was once a security officer at Amazon and is now producing and selling premium sauces + chicken wings

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