Tag Archives: Boston Public Market

NIBBLES 4/26/17

Learn about the sensory quality of cheese

BOSTON – MA Cheese Guild plans one-day workshop May 15 at 9 a.m. at Boston Public Market on “Sensory Evaluation of Cheese” at The Kitchen at Boston Public Market. Visit www.brownpapertickets.com.


Au Bon Pain makes ordering easier and simpler

BOSTON – Au Bon Pain introduces ABP Pickup, a new service designed to save customers time and let them skip waiting in line. It’s a new mobile app that lets guest place orders via ABP Pickup, select a convenient pickup time and skip long waiting lines. The app is being rolled out in MA sites and will be available across other regions by May 25. It’s available on the App Store and Google Play. Go to http://www.aubonpain.com for details.

Third edition of Mediterranean Diet Roundtable coming

BOSTON – The third edition of the Mediterranean Diet Roundtable comes to Boston May 15-16 at U-Mass Club at 1 Beacon St. , 32nd floor. The conference brings international scholars, Dr. Antonia Trichopoulou from Greece, Dr. Miguel A. Martinez-Gonzáles, MD, PhD, MPH, from Spain and Prof. Eugenio Luigi Iorio from Italy, as well as Harvard professors and Belmont residents, Dr. Immaculata De Vivo, MPH, PhD, and Prof. Frank Sacks, MD. Ken Toong, executive director of UMass Auxiliary Enterprises/UMass Dining, whose foodservice operation was ranked #1 in the nation and has earned many national and international awards and recognitions will make opening remarks. Toong calls MDR “educated and inspirational.”

The event is sponsored by Barilla, Olivio, NAOO, Society for Nutrition Education and Behavior, Order of AHEPA, the International Trade Center of Washington and Boston and the American Hellenic Institute. Learn more and register at www.MDRproject.com





New patisserie opens at Boston Public Market

BOSTON – At Boston Public Market, Finesse Pastries, a patisserie from Manchester, NH, opened a permanent space after being a pop-up vendor last year. Chelsey Erickson, pastry chef and owner, makes macarons and sold around 10,000 during her one-month appearance at the Market. Finesse Pastries offers a wide assortment of French macarons, with rotating seasonal flavors accompanying staples such as Vanilla Bean, Salted Caramel, and Pistachio. All macarons are gluten-free and made from scratch, with an increasing number of vegan options. Currently the pastries are produced in Manchester, but production will be moved to the stall at the Boston Public Market.

Chef Brandon Baltzley joins Café ArtScience

CAMBRIDGE – Chef Brandon Baltzley, a former chef at Ribelle here, joins Café ArtScience as executive chef.

Permanent & short-term vendors sought at Boston Public Market

The Boston Public Market hosts a prospective vendor reception on Oct. 2  from 11 a.m. to 12 p.m. for interested businesses,  both long-term and short, who will have the chance to tour the Market, hear from current business owners and learn about the opportunity. RSVP by emailing rsvp@bostonpublicmarket.org/.

Currently the market has nearly 40 vendors who, in their first month, welcomed more than 150,000 customers, says CEO Liz Morningstar. The Market currently supports more than 200 local jobs and is seeing more than 20,000 visitors on weekends.  In the first month, the KITCHEN, programmed by the Trustees of the Reservation, held 50 classes with more than 800 attendees.

Both permanent and short term opportunities are available for food growers and producers. The aim is to provide fresh, healthy food and serve as a destination for locally sourced groceries. Vendors of fresh, whole foods (produce, shellfish, grains and legumes and bakery items) as opposed to prepared items, are encouraged to apply.

Visit bostonpublicmarket.org/become-vendor to learn more about this opportunity.