Find Us at the Kansas City Farmers Markets
What we bring to the stall, what goes first, and the one thing you can only get by turning up in person.
Chris Thomas ·
The black tent with the red lettering is usually easy to spot. If you have walked past it at Overland Park or Lenexa, you have probably seen the chalkboard before you saw me.
People ask what it is like doing the markets, and the honest answer is that it is the best part of the week. You find out very quickly what people actually think of your food when they are standing in front of you deciding whether to hand over money for it.
What is on the board
The stall menu is simpler than the website, on purpose. There is only so much you can keep cold in a tent.
Pies are the bulk of it. Shepherd’s, Steak Ale and Mushroom, Chicken Ale and Cheddar, Birria with cilantro lime mash, and Brisket and Bean. Sausage rolls come traditional or spicy, and they are the thing most people buy on impulse after trying a sample.
Everything goes home frozen. That surprises people who expect a food stall to be handing over something hot in a napkin. What we are actually doing is stocking your freezer, which is a different proposition and one that takes about thirty seconds to explain and then makes complete sense.
The pasties are market only
This is the one genuine reason to come and see us rather than order online.
Pasties do not go on the website. They are made in smaller numbers, they are awkward to pack for collection, and frankly they are the thing I most enjoy making, so I would rather hand them to someone directly. Steak is the one that turns up most often. If you have never had a proper Cornish-style pasty, it is a complete meal folded into pastry and crimped down one side, and it was designed to be eaten with one hand by people who had been working all morning.
You will not find them anywhere else in our range.
What goes first
Sausage rolls, every time. If you are coming for those, come early.
Pies hold out longer because people tend to plan those, but the popular flavors thin out through the morning. Shepherd’s and Steak Ale and Mushroom are usually the first pies to go. Birria has built a following faster than I expected, which says something about Kansas City.
If there is a specific flavor you want and you do not want to gamble on what is left, the website is the safer bet. Everything is available there, all the time.
Fifteen thousand
Earlier this year we set ourselves a target of fifteen thousand units sold, and we hit it at the Overland Park market with time to spare.
That number is almost entirely made up of people at markets deciding to try something they had not heard of, then coming back. Not advertising, not a big launch. Just a tent, a chalkboard, and a lot of Saturday mornings.
I do not take that lightly.
Come and find us
Market schedules move around with the season, and we are not at every market every week, so the calendar on the site is the thing to check rather than my word in a blog post.
Come and say hello. Try a sample. Ask me what the difference is between a pasty and a pie, and I will happily talk for longer than you wanted.