PHOTO: EVA MESZAROS
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Kari Morris of Morris Kitchen poses with syrups and drink mixers.
eclectic mix of prepared
and packaged foods, as well as
representation from both small-scale
producers and beloved Brooklyn restaurants,
makes for a veritable multi-course buffet
that keeps people coming back.
The vast,
www.RubschlagerBaking.com
Summer Fancy Food Show Booth 1966
evant. "You always have to keep broadening your audience, because
you know a certain segment of people is going to stop coming at a
certain point or get tired of it," Demby explains.
And the vendors remain the heart of the effort. "That's often
the most gratifying part of what we do—bringing folks in at the
very beginning, the dream stage of their timeline," he says, "and then
watching them catch fire."
Following on the heels of a recent successful mini-Smorgasburg
residency at a Manhattan Whole Foods that featured a selection of
Flea and Smorgasburg vendors, Demby and Butler are already working on a new food and beer hall project, slated to open by year's end
in Brooklyn's Crown Heights neighborhood, and pulling from their
seasoned vendors to select five for a potentially permanent spot.
The mutual sense of commitment between the market founders and their vendors is evident in not only the continued growth
of Smorgasburg and its many venues, but in the vendors' individual
successes as small businesses. "It's been a bedrock. Without it we
wouldn't have survived," says Kings County Jerky's Woehrle of his
involvement in the markets. "We definitely have no intention of
leaving." |SFM|
Eva Meszaros is associate editor of Specialty Food Magazine.
Summer Fancy Food Show Booth 4121
MAY/JUNE 2013
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