The newly opened Santa Barbara Public Market welcomes guests with buzzing conversation, delectable delights, and the scent of garden-fresh produce.
The Santa Barbara Public Market opened its doors on April 14, 2014. The market, located at 38 West Victoria (at Chapala) in Downtown Santa Barbara, was designed as a seven-day farmers’ market catering to the city’s “fresh” and “locally grown” identity.
Santa Barbra native Lindsay Anagnost says she has watched the construction of the market, and feels it complements the city’s vibe, keeping grocery shopping and dining “local, organic, and healthy.”
“It’s not what I expected,” says Anagnost. “[The market] will do well because there is no other place like it in Downtown.”
The Santa Barbara Public Market hosts a variety of meats, poultry, seafood, wine, cheese, juice, coffee and much more. From fresh, handmade loaves of bread at Crazy Good Bread Co., to Rori’s Artisanal Creamery organic selections of ice cream, the market’s local vendors provide prepared meals for the readily famished, and products-to-go for the pantries and refrigerators waiting at home.
Foragers Pantry employee Alexa Canova-Parker says the steady flow of customers and positive energy from the workers makes her job highly enjoyable, and helps promote the market’s success as a marketplace and public meeting ground.
“It’s going to get popular,” Canova-Parker says. “At each vendor you get all your groceries, specialties, high-ends, and it’s all regional.”
Among the dine-in and take-out, shoppers can also find a fill for their sweet tooth. Enjoy Cupcakes gives onlookers a vibrant display of fruit-and-frosting that tops a small, select sample of cupcakes.
Melissa Broughton, at Enjoy Cupcakes, says that though the options seem limited, shoppers will be surprised by the 570 recipes the shop has. Every Thursday, locals are offered a new flavor that joins the rotating selection of cupcakes. Their latest flavor, Blood Orange Jalepeño Chardonnay, is a sweet spin to a spicy classic—so expect the unexpected!
Jon Koons, at Enjoy Cupcakes, says working in the Public Market is fun, and describes customers as “seeing paradise for the first time” when they face the colorful display of cupcakes.
“[We’re] cleaning the nose-prints of kids off the displays,” says Koon. “It’s great to sell something to people that they really like.”
With hopes for a successful future, the Public Market strives to keep Santa Barbara healthy, organic, and local.
“This is a step in the right direction,” says Leigh Readey at The Pasta Shoppe. “It’s what Santa Barbara needed.”