It’s been a busy start to 2025, and our market menu is growing by the week!
We’ve welcomed some incredible new stallholders, each bringing something special to the table. Here’s the skinny on the new stalls.
Curdsy
Say hello to Curdsy, where Alexandra has mastered the art of halloumi-style artisan grilled cheese.
During the pandemic, she rekindled her love of cheesemaking and took the leap—enrolling in Long Paddock’s Cheese School in Castlemaine. Fast forward, and Curdsy was born!
The name is a nod to “curd” (that glorious milk jelly) and Alexandra’s love of tap dancing—because every class ends with a little curtsy.
Tax Vinegar
Fred from Tax Vinegar does things differently—crafting double-ferment vinegars that retain the flavors of the wine they come from.
These vinegars are small-batch, seriously good, and perfect for everything from salads to summer drinks. Think of vinegar as the perfect bridge between wine and food—alive with flavor, acidity, and place.
Hatcher Baker
From a home bakery in Fitzroy North to the heart of the farmers market—Hatcher Baker is all about small-batch, high-quality baking delivered by bike.
It all started in December 2022 with a simple idea: delivering homemade mince pies to friends and family. Fast forward, and a spare bedroom became a microbakery! Now, Hatcher Baker champions seasonal, locally sourced ingredients, bringing handmade treats to Melbourne’s inner north.
That Leaf
That Leaf is all about microgreens—broccoli, sunflower, radish, and pea sprouts, plus DIY grow kits!
Gabby, who works in the medical industry, started That Leaf with a simple goal: to help people eat better in a world filled with ultra-processed food.
Cevapi Central
If you haven’t heard of Cevapi, it’s time to change that. This Balkan street food is basically an Eastern European sausage sizzle (as TimeOut puts it), and it’s packed with bold, smoky flavors.
The man behind Cevapi Central is Henry, who brings a slice of his Croatian heritage to the farmers' market. His skinless pork sausages are seasoned with garlic, black pepper, and sweet paprika, then grilled to perfection.
Served in a fresh Turkish roll, they come loaded with all the good stuff—pickles, sliced onion, Greek feta, and ajvar, a rich Croatian-style red pesto.
Char City
Cooking over fire never goes out of style, and Char City brings that primal, smoky goodness to the market.
Using only organic and locally grown produce (no seed oils here!), they specialize in one of the oldest forms of cooking—Hibachi grilling over an open flame. It’s all about bold flavors, quality ingredients, and a love for the outdoors.
Better Now Bakes
Jai is the mastermind behind Better Now Bakes, creating incredible vegan sweets and savories.
Inspired by farmers market produce, there’s always something seasonal and creative on the menu. Keep an eye out for their ever-changing specials featuring ingredients from fellow stallholders!
Cathedral Cherries
Okay, this is one for the planners—you need to know about Cathedral Cherries so you’re ready for next year’s cherry season.
Based in Taggerty, this family-run farm has been selling fresh cherries and the best cherry ice cream for over 20 years. But they’re also leading the way in sustainability—partnering with Sustainability Victoria to turn surplus cherries into new products like cherry-apple cider, cherry vinegar, and freeze-dried fruit.
During harvest, the whole family (plus 50 backpackers!) comes together to bring you the best cherries in town.
That’s the latest lineup at the market! Come down, meet the makers, and taste something new.