Last weekend we stopped by the Halifax Seaport Farmers’ Market in search of Fruition Foods. They invited me to their private party to celebrate their new location in the market and because of timing (since I do not live in Halifax) I could not attend. As a result, they invited me to stop by the next time I was in the market.
Wow, at this time of year, what a zoo the market is! Big crowds kind of freak me out so I was so relieved when we bumped into the ambassador of the market and a great blogging friend of mine, Shelagh Duffet!
She helped navigate us through the crowd where everyone was having the best time. Buskers and so much to see all around you, this is the time of year to head out to the market.
We went up the far stairs next to the water, then just around the coffee shop and found Seth Graham and Jessie Doyle of Fruition Food.
According to their site: “As co-founder and creative director, Seth handles all visual elements of the business, as well as marketing, promotion and sales. Jessie is currently studying to become a Holistic Nutritionist. Her creativity and love of natural food sparked the humble beginning of the Fruition brand.”
Shelagh pointed out to me that they are the only suppliers of fresh almond milk in Halifax. Makes sense for a company that believes in vegan, local and tasty food. Impressive!
Reg and I decided to order some macaroons. These are the raspberry ones and we also got some blueberry. Jen ordered the “cheesecake” made with cashews and was completely soy and dairy-free.
I so wish I could have attended the party last night Seth and Jessie! Hope it was a smash!
Going to the market always makes me wish I lived closer to downtown. We were going to be out all day so I could not exactly find the perfect cut of steak and carry it around with me for hours and hours.
It was such a wild day too. So weirdly warm and foggy down by the water. Soon the snow will really come (it is Nova Scotia after all) and I will be housebound for the next four to five months. I am glad I can get out and have a few more foodie adventures before that happens.
By the way, the macaroons were so tender and moist! Very coconut-y though. It dominated the blueberry one but the zing of the raspberry worked well. Jen said the chocolate “cheese cake” was good but it was not really cheese cake.
I admire and respect vegans for their dedication to reinventing classics their own way. It is a challenging job and I know many, many people out there will love Seth and Jessie’s approach and their food.