5 Questions with Brasserie Bread

Brasserie Bread has had an incredibly long association with Organic Food Markets.  Can you enlighten us as to how this "introduction" came to be

Brasserie Bread has been actively involved in farmer's markets in Sydney for the past 7 years.  It's a very important part of our wholesale business.

Farmer's Market shoppers also share their experience with lots of other people, both good and bad!  This certainly keeps us on our toes and gives us invaluable insight for future product development.

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What we particular love and admire about the Brasserie Bread team is that they hold true to the mandate for the markets which is that we trade "rain, hail or shine", and with stunners like

and

and these

seems our shoppers are also stalwart fans cause they just keep a comin back for more!

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Your bread is known for winning many medals at many Easter Shows which is a testament as to how good your products are. What would be your best seller at any given time

Definitely our organic sourdough which is made with organic unbleached flour, Murray River salt and our 18 year old sourdough starter.

Our Quinoa & Soya Sourdough also have a big following.  It's packed with nutritious soya beans and five seeds including quinoa.

Do Brasserie Bread deliver to market sites or does the stallie collect from the bakery (which would then mean an extra early start for the stallies for sure!)

They pick up from our Banksmeadow Bakery

How would you sum up the world of Brasserie Bread in 5 words

Honouring traditions of artisan baking

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And on that note we thank Brasserie Bread for taking some time to tell us a bit about their story and for providing us each week with their amazing artisan breads and sweet treats!

5 Questions with Putrinos

When did Putrino's make their debut with Organic Food Markets

G & M Putrino have been part of the Organic Food Market family for around 10 years which is quite an achievement!

You are constantly busy, always with a smile and nothing ever being too much trouble. What separates markets like Hornsby, from a retail outlet or a supermarket chain.

Always having loads quality fresh produce at hand and having that personal interaction with customers...always keeps it interesting and definitely keeps us on our toes!

Market life is not for the faint-hearted.  How early does you day start and is there a process to make it a smooth set up and pack down

It's always a very early start.  Firstly we need to make sure we have all the equipment packed, the produce is protected for the journey, ending with a final check to ensure it's easy to unload when arriving at market and then easy to load up at end of day. 

As a stallholder, how does the fact that your fan base is so loyal they will shop whatever the weather, reinforce the fact that you are doing right not just by yourselves but more importantly by the customer

We always make sure we show up in any weather because we know our customers rely on us being there and we absolutely appreciate that they also make the effort to and shop no matter what the weather.  It's what makes it all worthwhile.

Obviously when the weather is great we do incredibly well, but when it's not then we don't.  Luckily for us, the weather is finer more than it's not.

For anyone who has yet to discover the delights of the Putrino crew at Hornsby Market, what 5 words would you use to get em in and have a sample

Come and have a taste!

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As the warmer months are here, so do the berries and stone fruit appear (hey!  we rhymed!!!) so it's THE perfect time to take on the Putrino advice of going to Hornsby Market and having a taste...we promise you will NOT be disappointed!

Free Range Butcher

When and how did the Free Range Butcher start at Hornsby Market

Hornsby Market is a really special market for us.  It was the very first farmer's market that we ever attended.  Our business formally commenced trading on 13 November 2008 at Hornsby Markets.

That first day was a real family affair with myself (Ben), my wife Alison and my Dad (Pete) on hand to set up the first stall and start selling our produce to customers.

We've learnt a lot since that very first day, but our business mission - to produce meat that is Ethical, Sustainable and Traceable - remains the same.

Obviously there has been an incredibly big change in the way consumers not only select their meat but the ways in which they prepare it.  What has been one of the most "unusual", shall we say, on-sharing of a recipe

It's been interesting to watch how our customers buying habits have changed over the last 5 years.  I think in part it's driven by new products we introduce, prompts or incentives to try something that they haven't had before and the explosion of TV shows centred around cooking.

Some of our customers ask for tips and recipe ideas when they buy from us, but a lot of them are great cooks/amateur chefs and will often share their plans with us for whatever it is they've purchased.

As you can imagine we do a lot of talking about food and cooking at the markets!  It's great for us as we're always learning too and pass that info on to other customers.

I remember one day when we had some free range pork neck fillets on special, a regular customer came in, grabbed on and said "this will be perfect for poaching in milk".  We were intrigued, asked for all the details and then shared them with all the other customers who bought the same product on that day.  And we made it for dinner ourselves that night - it was fantastic!

Your range includes some SENSATIONAL gluten free products.  Was this done consciously or did it evolve due to demand

Even before we started selling our produce at the markets, we knew there was a demand for gluten free products, however once we started talking directly to our customers about gluten free products, the extent of the need became really obvious.

We started off producing gluten free sausages and now do gluten free rissoles

We took another step too ...way ahead of the supermarkets....by producing a plain beef sausage that is both gluten free and preservative free.  These sausages are now one of our biggest sellers and are particularly appealing to parents who are keen to avoid feeding preservatives to their kids.  It's been 3 years since we first produced preservative free sausages and they're more popular than ever!

We're always introducing new products - sometimes it will be something that we've discovered or wanted to try, or it could be driven by customer requests and suggestions.

As you do a few of our other markets, is there a noticeable difference in the clientele or is it once a Free Range Butcher lover always a Free Range Butcher lover

There's definitely different customers at each market.  Some markets are more skewed towards singles and couples, whereas others are real family affairs with Mum and Dad bringing the kids along to do the weekly shop (and get some yummy treats!).

What's common about all the markets thought is how lovely the customers are and how interested they are in learning about what they're buying and eating.

As producers it's really rewarding to know that your customers want to know more about what you do and how you do it.

Can you sum up in 5 words why The Free Range Butcher is the best butcher around

Grassfed meat direct from farmers

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Now it would be most remiss for us not to include a photo of Ben who always willingly poses when asked, even if it means adorning a flower behind his ear.

Which goes to show that The Free Range Butchers are more than happy to answer any questions asked of them about their amazing meats even if adorning an accessory or two!

We love them for it, you will too and if you haven't you MUST try their gluten free snags and rissoles....and their lamb...simply melts in the mouth.

A maaasive thank you to Ben, Ali & Pete for sharing some time and talking about their passion for good grass-fed, preservative free, sustainable and traceable meat.

5 questions with Ron Choy

How long have you been part of the Organic Food Markets Community

I have been part of the markets pretty much when it began which is quite a long time now

Why plants

Plants have been a great interest of mine and after a while I focussed on being a plant florist,  I find it incredibly relaxing work and enjoy being surrounded by so much green and wanted to share this love with others.

Your flowers are loved by many: how do you choose which ones to bring to market

We tend to follow the season but we do have  "annuals" (ie. available all year round) like Gardenias, Lavender and Rosemary.  Not forgetting the indoor plants which always brighten up the home. 

When winter comes we have the exotics, like orchids which are always a firm favourite.

What makes Hornsby Market a great place to be on a Thursday

We like coming to Hornsby Market because it's like our second family.  We love catching up with the stallholders and customers and it's great to see what everyone's been up to and share a laugh or two

For anyone who hasn't yet ventured forth to the Hornsby Mall on a Thursday, what words would you use to encourage them to get in, have a wander, buy some nice goodies and most specially buy a plant from the Kings of Plants (aka Ron)

Come to Hornsby Markets if you want a great shopping experience!  It's right in the middle of the Mall so you don't have to drive to different places to buy your groceries. It's super convenient and pleasant even more so at lunch time when the fountain starts!

Even better we are easily found cause you can see us from two entry points to the Mall so just look for the colour plant stand with stacks of indoor ones as well.

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What you waiting for!  We HIGHLY recommend you get yourselves there asap and see what's in season, what will be the perfect gift for someone special (and that includes yourselves!)