Vendor Feature: Proof Bread

Jon Przybyl didn’t want to imagine a world without Proof Bread. So, when he heard last June that owner Jared Allen was closing up shop and moving out of state, Jon bought the bakery and spent the few weeks before Jared’s move baking by his side.

Jon moves baked loaves of sourdough from the oven to cooling racks

“It wasn’t only me that would have been devastated to see Proof go away,” he said.

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Vendor Feature: SarahBea Un-granola

Use it to top yoghurt, with milk for breakfast, or on its own for a snack. Grab a bar for a burst of hiking or biking energy or share it among your trail buddies broken into crumbles. This sounds like granola, except it’s not. This is “ungranola.”

Sarah Dunlop opens a box of pecans to go into her ungranola

Made with mainly a mix of nuts and seeds, Sarah Bea’s ungranola includes no grains, gluten, or dairy. Sarah Dunlop experimented with creating her recipe in 2015 when she and her daughter were trying the Paleo Diet, which does not allow eating grains or dairy. Sarah tried store-bought grain-free granolas, but couldn’t find any she really liked. So, she created her own.

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Vendor Feature: Pour Jo Coffee

Pour Jo Coffee – Rich in Coffee and Family

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David Martinez doesn’t care if you order a straight double shot of espresso or a large latte with whole milk and extra sweetener. He wants you to have your drink the way you want it.

“If you can make someone’s drink and make their day with that drink,” he said, “then everything else really is irrelevant. If they like a whole lot of foam, no foam at all, 12 sugar packets, whatever, then that’s the right way.”

David and his wife, Frances Martinez, started Pour Jo Coffee, a full cafe on a food truck, about three years ago. After working as a mechanic for years, David started to look for a different line of work: he was experiencing back pain that he knew numbered his days in an automotive career and he wanted to spend more time with his family. Frances’ love for coffee inspired their business plan.

Once the Phoenix couple decided to work towards a coffee business, David tried to immerse himself in the area’s coffee culture. That usually meant dropping by local coffeehouses or cafes in the greasy work clothes he wore as an auto technician.

“We would just get looked at,” he said. People would question his orders, assuming he didn’t understand what he was ordering. “I’m trying to grow my coffee experience and I ran into a lot of people who gave me a hard time about not knowing coffee.”

David used those experiences to educate himself even more about coffee, but doesn’t want his customers at Pour Jo to ever feel the way he did then. The name of the business, in fact, came out of a conversation about how he was seeking a quality coffee for just a “poor joe like me,” he said.

The Pour Jo baristas are glad to educate customers about their coffee and what different espresso drinks are, but they mostly want to serve the drink each person wants, no matter what some coffee etiquette may say.

The Pour Jo crew includes David and Frances and a handful of close friends and family. At the Phoenix Public Market on Saturday mornings, customers will usually see Frances’ sister, Christina Chavez, and Frances and Christina’s brother (and David’s best friend since elementary school), Kevin “Kev” Healy. You’ll recognize David when ordering your coffee by his handlebar mustache, the inspiration for Pour Jo’s logo.

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“Made From Scratch Makes a Difference”

Kari Snodgrass first tried making some body care products when she was in high school, after her sensitive skin reacted to products bought in stores. It wasn’t until several years later when she considered turning it into a business.

“I didn’t even know you could make your own soap,” she said about her high school experiment.
Just cut soap bars

Now, Kari works full time running Studio 11 Soap, a soap and body care business, that primarily sells at the Phoenix Public Market.

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True To Its Name and Sweet As Can Be

Eleanor Dziuk knew there were plenty of beekeepers in Arizona, but she wasn’t seeing their honey for sale at local farmers markets, so in 2001, she set out to change that.

Eleanor Dziuk chats with a customer.

Absolutely Delightful started when Eleanor connected with Dennis Arp of Mountain Top Honey to learn from his expertise and begin selling his products.

“Most beekeepers are very, very busy people,” Eleanor said. “They don’t have time to be at the markets.”

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Inspiration to Imbibe In

Inspiration to Imbibe In
Guest Post by Marlys Weaver-Stoesz

Matt Farrow and Kaylee Nedley want you to approach the cocktail cart without fear.
That’s why they began Iconic Cocktail Co.

Matt Farrow and Kaylee Nedley


“I think making a cocktail is a lot like cooking a dish: you compose it and you share it with people,” Kaylee said. “We just try to make our mixers a little easier for people to do that.”

Read More to meet the duo behind your favorite cocktail mixers.

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Some Like it Raw

Walking the farmers market can be a very inspiring journey. In each aisle, shoppers might find a fruit they’ve never tasted, maybe a condiment they’ve never thought of, or perhaps even a dog on a skateboard scooting by. For Kenny Hadley, the market inspired a total lifestyle change.

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Kenny has been a volunteer at the Community Exchange Table (CET) for nine years. Now, Kenny is known as the booth manager. His family, of Hadley Farmship, helped start the club through a local permaculture group. The operation is run completely by volunteers, and featured neighborhood growers and makers keep 80% or 90% of their profits (depending on the market they’re selling at).

The CET lately features the Orchard Community Learning Center, Sundown Ranch, two independent neighborhood locals who grow fruit and make all-natural beauty products, as well as Hadley Farmship. Growers and makers set their own prices. The Hadley’s also produce “Mom’s Tortillas.” Produce ranges from the exotic non-edibles that will catch shoppers’ eyes, such as loofah and pine-cones, to the all-familiar basil (bags of which they famously sell for just $1). Often, heritage seeds are sold next to the fruit they produce. Kenny recalls seeing huge stalks of sugarcane for sale at one market, but maintains that tart and sweet mulberries from their table are still the best thing he’s ever eaten in Phoenix.

Kenny’s perspective on produce in Phoenix is especially viable due to the fact that he has been eating exclusively raw vegan foods for five years this October. After watching “Food Inc.” in 2008, he had worked to cut “bad” foods from his diet progressively until 2012. At that point, Kenny was inspired to attempt a 10-day all-raw challenge by a fellow vendor at the market after hearing how great much it improved their overall well-being. His 10-day challenge became a life challenge.

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Loyal to Local

loyal local list

Seasonal Produce:

Community Exchange Table: Community Exchange Table has been a constant part of the Market since 2009,  but what they bring on Saturday’s is constantly changing. Market shoppers are often drawn to the booth to grab anything from a bag of fresh basil to a colorful fruits. What customers often don’t know, is the positive impact they just had on a small grower or artisan. In 2009, Chip Satterlund organized this cooperative market booth in order to create a space for startup vendors to sell their goods and produce on an as-needed basis.

Fresh Baked Bread:

Noble Bread: Risen from tradition, Noble Bread is a small scale bakery featuring old world techniques, a stone hearth, and naturally leavened bread. Their bread is created only using organic GMO free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used to slowly levain bread. It takes an astonishing 36 hours to make one loaf of Noble Bread. Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread.

Naturally Raised Meats:

The Proper Beast: A local business focused on creating quality food with natural ingredients, The Proper Beast uses their own spice blends and meats raised in Arizona. NO hormones • NO antibiotics • NO fillers • NO preservatives • NO MSG • NO Nitrates • Natural Casings  Their suppliers are committed to antibiotic- and hormone-free farming and their butcher ensures that the meat remains additive-free during processing, giving you the full taste of real food produced to the highest quality in your community.  They offer gluten-free, dairy-free, and sugar-free options.

Farm Fresh Eggs

Circle Key Farm:  Circle Key Farm is located in Eloy, Arizona where Ed and Juanita have been raising grass fed beef, goat, pork and chicken eggs.  This hardworking duo are born and raised in the area and have been tending to their animals on the property for decades.

Goat Cheese

Chile Acres Farm: Celia Petersen and her family has been raising goats on Chile Acres Farm in Tonopah, Arizona, for over 30-years.  Growing up with allergies to cow’s dairy, it was natural for her and her family to raise goats and produce milk and cheeses. Celia additionally offers goats milk soap and you can often see her at the Market spinning wool to create accessories and home decor.  She has been a member of our Market since we opened in 2005.

Wild Flowers

Steadfast Farm: A more recent addition to the Market, Steadfast Farm is a two acre bio-intensive market farm in Queen Creek, AZ.  They grow certified organic fruits and vegetables and raise pastured poultry for eggs year round.

Locally Roasted Coffee:

Blue House Coffee:  Blue House Coffee was born in the mountains of Flagstaff, Arizona as an experiment with a homemade coffee roaster amongst humble beginnings.  Blue House Coffee is on a mission to share their favorite coffees to encourage others to enjoy the places and people that make life great.  A nitro-powered keg and tap system on a fleet of bicycle-driven carts brings the coffee to the people, and their specialty hot drip and cold-brew drinks highlight how delicious the brew can be in its most basic form.

Loyal Local Summer Rewards Program

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Sip on this…

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Pour Jo Coffee makes a strong case for great coffee with delicious drinks and their friendly family-run business.  You may know the crew at Pour Jo Coffee for their truck, offering a full espresso bar along with hot and iced coffee and teas. However, do you know just how strong that drink is for the community?


Pour Jo Coffee exemplifies forward-thinking retailers who are increasingly keen to engage in true partnerships with their local suppliers.  Their truck and menu boasts a range of local purveyors you can’t resist.


You can find the coffee crew shopping around the Market first thing in the morning to grab fresh fruits, Absolutely Delightful honey or Iconic Co. flavors to spice up their drinks.  With coffee locally roasted from Provision Coffee, milk delivered from Danzeisen Dairy and tea blends from Maya Tea company you can be sure you’re enjoying a true local collaboration full of flavor and hard work!  Even their snack offerings come from local company Nut Sack.


Pour Jo has definitely proven they are committed to sourcing ingredients from other locals.  Even the plants featured on the truck come from ConCreate Cactus and their tunes to keep the energy up and the drinks flowing… well they blast those from Diamond Boxx Co speakers.


The economic tendrils of this movement reach deeper than anyone might imagine.  Read more about the impacts of building strong local food systems here. So the next time you are picking up your coffee on Saturday morning from Pour Jo, think of the blend of local entrepreneurship and community building that goes into each cup.


Pour Jo’s Local Purveyors:

Absolutely Delightful Honey
Concreate Cactus
Danzeisen Dairy
Diamond Boxx Co
Iconic Cocktail Co.
Maya Tea
Nut Sack
Provision Coffee

Vendor Feature: Breezy Pop

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Breezy Pop was founded in 2010 and since then they have made it their mission to make the best tasting freeze pops in Arizona. It all started with the love and help of Brandon’s grandma (a.k.a Abuelita Coco). With tons of ice cream making experience in Mexico, she encouraged the family to start making natural freeze pops Latin American style! She taught them everything they had to know, including her famous “secret recipe”.

Being a perfectionist, she would constantly remind Brandon that every Breezy Pop has to be consistent in quality. Brandon learned everything from how to pick and select the best fruit to how to properly mix the batch together. Most importantly, she said, was to always be happy and in a good mood when making Breezy Pops. She said that it is important to feel happy because that positive will eventually transfer into the raw ingredients of the finished product, making them even more delicious.  It took Brandon a couple trials and errors, but in a couple of weeks he learned how to successfully make delicious tasting freeze pops!

Breezy Pop’s mission is to provide and exceptional Latin American cultural experiences by building a business where the community can be inspired and filled with happiness through their frozen treats. Breezy Pop also hopes to serve as a positive inspiration to young students by encouraging them to become young entrepreneurs and create stable jobs for their community.

Try one of their fresh flavors this weekend!