Every weekend across Tāmaki Makaurau, something delicious is on the go. From neighbourhood farmers markets to community food events, Kitchen Project entrepreneurs are setting up their stalls and serving kai with culture, purpose and pride.
Food markets have long been trusted places to start a business and build a following. They offer something formal retail cannot and that is a direct connection with the people who grow, cook and create the food. For many of our budding entrepreneurs, heading to the market lets them test the flavours of their food, refine their offer/price/packaging and build community one bowl or bun at a time.
From The Shed Collective in Oratia to the Grey Lynn Farmers Market, you will find our graduates working side by side with other artisans. At the Shed Collective alone, there are four Kitchen Project alumni businesses trading most Saturdays. On any given weekend, at least one or two can be found across most of Auckland’s neighbourhood markets.
Food markets allow small food businesses to grow sustainably. They create space for feedback, for stories to be shared, and for culture to be celebrated. For customers, it is a chance to try something new and to speak directly with the person who made it. For our entrepreneurs, it is the start of something bigger.
Accessibility is key. Markets provide a pathway to ownership that is less capital intensive, and deeply community based. Whether it is Israeli street food, Samoan inspired spuds or Hong Kong style dumplings, the food at these stalls is not just delicious, it is grounded and authentic. Each product carries a sense of home, heritage and hustle.
For many of our graduates, the market is just the beginning. In as little as one to two years, we have seen entrepreneurs go on to follow their dream with the fiercest of determination by opening their own retail space, like Bertrand Jang who opened their own cakery ‘Sweet & Me’ on Church Street, Onehunga and Phở Yen opened by Julie Vu on Dominion Road.
Others have gone on to land their products on supermarket shelves, like Pip Malpas whose Little Pips fruit syrups are available on the shelves of Farro. It is a reminder that what starts with a single market stall can grow into a thriving, full-scale food business.
“It is not just about sales,” says Connie Clarkson, manager of The Kitchen Project “It is about visibility, belonging and momentum. Food markets give our entrepreneurs a way to meet their customers, share their story and build loyalty in a way that feels human. You can try, learn, and grow. And you do not need a big budget to begin.”
From The Kitchen Project’s perspective, markets also deliver on our mission to build community wealth. That means:
Markets are not a magic solution to every challenge, but they are a powerful step. They help businesses take root, find their people and grow in a way that strengthens communities from the inside out.
Next time you visit your local market, keep an eye out for our graduates behind the table wearing our aprons or pins. What you are tasting is more than just food, it is their story, their livelihood and a whole lot of heart.
