Birgitta the Queen of Baking!

When did you have your debut at Marrickville Markets, and how did that come about?

I think I have been here for about 6 years.  I actually started market life at Frenchs Forest Markets but wanted a market which closer for me I decided to give it a go.

I love Marrickville Markets because of its uniqueness and the customers are absolutely wonderful.  

Why the markets? I had returned from the USA after life as a professional chef and decided to try something totally different & it's just grown from there....and the journey continues!

You have an extraordinarily large (and ever increasing we must add!) fan base.  What is it about market life that keeps you baking?

Market life is an interesting business and not easy by any means.  It goes without saying, it's my customers who drive me.  They feel like an extended family and they also provide me with major input to my product range with suggestions and requests, which then provides me with the opportunity to go away, explore and create.

For me the big picture is this: there is nothing better than sharing food with others.

From a tiny little kitchen comes some of the world's amazing creations.  You have your core stock of goodies and have now ventured in to the world of gluten free (which we can personally attest to their deliciousness).  

From start to finish, how long does it take you to make these babies until they are ready for market?

I am continually searching for new ideas or variations of current ones.  Trends tend to dictate a little in what I make and that is as a result of requests from my customers.

Gluten free is a major example of this.  As allergies increase so then does the need to a) gain knowledge and b) find alternatives so as to accommodate and have it translated in my food. This cycle is never ending.

I can make variations of an idea and then make adjustments to what tastes good to me personally, which is a bit a "trial and error" process.

My customers are the final deciders because I will always let them know if it's a new product and then ask for their feedback, including any suggestions they feel might improve the product.

This process can take weeks sometimes or if I have struck the jackpot it will be an instant hit!

The best satisfaction for any stallie is when that golden 'sold out' sign goes up.  What has been your biggest sale of any product in one day?

Hmmmm. Well I guess the answer is a bit seasonal because at Christmas if I ever see another mince tart by Christmas Eve, there are times I would have to scream from the rooftops!

(insert screaming!)

But in winter it is always the Dulce de Leche Brownie

What does the future hold for the Queen of Baking?

At the moment I am starting my little big cake range, which is basically taking a cake like Raspberry Coconut (which is my best seller) and miniaturising it which you could take to afternoon tea's or as a gift.

They look sooooooo cute!

Beyond that?  Well it's about time I hit the web and joined the rest of the universe and expand access to those who can get themselves to the markets to find me!

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Fortunately for us, we CAN get to her at the Markets and so can you!  Every Sunday peeps, so if you haven't you must, cause once tried you will be forever enslaved!!

And cause we can, we would like to thank Ciao Mag for allowing us to include this great little article they did on our Queen of Baking recently.

Ciao Mag

See Ya 2013!

Emily

The Jugernauts

Monica

Kirstie

Nathan

shazthebazza

herbgal

ya_smin

5 Questions with Bowen's

Bowen's Bacon & Egg rolls have developed quite a reputation around the Inner West. What's the secret (or would you have to silence us permanently before telling!)

The special ingredient is probably attention to detail. Yes we use very high quality ingredients, but that alone doesn't guarantee success.  It's the way the egg & bacon are cooked, the amount of bacon we put on each roll, even the way the bread roll is cut.

But most importantly, it's the people in the stall - that's the most critical part of almost any business; getting the right people.  If you don't have the right people you can't do any of these things well.

Why markets?

My wife started to have children and now we have 6. This meant she couldn't work anymore during the week which was the perfect opportunity to do what I had always wanted to do: set up a market stall.

Always there with a smile, always happy to chat with customers, the Bowen's mob are a part of what (we feel at least) makes Marrickville Markets such a mecca on Sundays. What is it about market life that sets it apart from shopfront retail

Well about the "Bowen mob" first - you can't train someone to be friendly like that. Giving someone a great roll and having a tiny chat can literally make their morning.

On the question of retail: I suppose the difference is that market allows people to connect with the old world.  Markets have existed for literally thousands of years.  It's a much less formal environment.

Rain, hail or shine you are there weekend in weekend out.  How is that for you

When it's pouring with the rain the die-hards still come out.  On days like that you make just enough to buy a coffee, but we're there for them regardless - every week without fail.

The perfect day for us is a brisk but sunny day in winter.

For anyone who has yet to make Bowen's Bacon & Egg Roll their Sunday Routine, what 5 words would you use to get them to get in there and give it a go

We have vegetarian customers - REALLY!

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Now want to see what all the fuss is about and why it is IMPERATIVE you join the throngs of die-hard fans who have been known to travel quite a distance simply to grab a bacon & egg roll?

HA! Tricked you (albeit a little late for Halloween).  Only way to find out is to try one of these babies!  Develop patience for that is what the die-hards do, such is their devotion!

Sharing a little bit of love

The Lush Scoop

Nikole

bunny_griff

EQ

Amy

Miranda

weebirdy

The Jugernauts

Stgramosphere

@janiepops000

joel

elly

organicscarecrow

@pammyferry

josh

sally

It's all about the food

As you know, we LOVE to say thank you to the stgrammers, the social networkers, the spotters, the shoppers...well basically everyone really.

But did you know that you can "spot" and share your food discoveries?  

Well, after a bit of digging we found some and by our standards they are pretty darned good photos.  So why not share some of yours and you never know...they just might become famous in the land of the blog!

be mindful though: these are not our photos so respect to those who took them yes?

muchos gracias amigas

@shazthebazza

jess

kevin

domcherryblossom

lilian

Sharing some time with Maria

A die hard Marrickville Market Shopper (what we love to hear!)...when did this love for the Sunday routine begin

I love cooking with quality, wholesome ingredients but the organic section at my local supermarket lacks variety.  I started purchasing organic produce online but I missed the experience of grocery shopping.  I want to see, smell, feel (and hopefully sample!) the food.

A good friend kept raving about Marrickville Markets so a few months ago I finally decided to check it out and I've been hooked ever since.

What makes these markets special for you

It has such a healthy welcoming energy.  The markets are buzzing with a variety of fresh and delicious treats that make it an amazing sensory experience.  

Too often we are so far removed from where our food comes from so I revel in being able to speak directly with the people behind the produce and learn about what they do with their food.

Do you have a special weekly treat that you simply CAN'T not do without and if so, what and why

While I'm there, I always have some Murray Valley Pork because it just melts in your mouth.  The treat that I bring home to enjoy for the week is organic kale.  It is so fresh and crisp and a nutrient-dense green unlike anything you'll find in a supermarket!

What is your fave meal made from produce bought at market and can you share it with us

When we get home from the markets, my husband and I can't wait to sample all the goodies we've bought so we have an antipasto style lunch and try a bit of everything. Our last antipasto lunch was smoked salmon with olives on buckwheat bread smeared with Pepe Saya butter.

How would you sum up the Sunday Marrickville Market experience in 5 words

Fresh, vibrant, friendly, relaxed, fun

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Our thoughts exactly!  HUGE thank you to Maria for sharing not just some amazing photos taken, but some of the reasons why she loves Marrickville Markets...and if you haven't already, you should take the plunge, dive head first and have your own personal Sunday Market love affair!

5 seconds with Everything Mushrooms

A most popular stall indeed.  When did you first become part of the Marrickville Market clan

We have been stallholders since March 2010.  We first visited the market, rang to enquire and then started the following week!

Where do your source these wonderful fungii from

Li Sun Mushrooms and a farm at Oakville

You also sell the treasured truffle when they are in season.  From your personal point of view, what is it about this particular piece of "gold" that makes it a much sought after item by the die-hards

The truffles are very hard to grow and because of the unique flavour, it is highly prized by the best chefs around the world

What is the biggest seller irrespective of season

The portabella because you can enjoy them all year. also the browns and exotics (which are also farmed all year) 

How would you sum up life as a stallie at Marrickville Markets

Marrickville Markets have a fun happy atmosphere and it's rewarding as customers become friends and the friendship with other stallholders: priceless

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As the apron says "Don't be in the dark about the power of mushrooms"!  

On that note we would like to thank Sue for not only being an amazing stallie, but for supplying the most amazing mushies to be had in the Inner West!