Our Vendors

Some vendors only come to OBFM once a month. Subscribe to our newsletter to learn who’s coming each week. Many of our vendors encourage customers to order ahead to avoid the disappointment of having a product sell out early.

ARTISANS BAKERY & CAFE’s chef/owner Georg Seyrlehner shows his French training and Austrian/ German heritage in his breakfast pastries, breads and tarts.  Karen Seyrlehner mans their booth where almond croissants and rosemary fougasse sell out.mailto:info@artisansbakerycage.com

Bakery at Riverside Farm offers hearty sourdough breads leavened only with wild yeast captured by Louise Orlando Barbour on her Eastern Shore farm. www.thebakeryatriversidefarm.com

Beach Biscotti’s baker Catherine Klein demonstrates just how tasty gluten-free can be.beachbiscotti@gmail.com

Bergey’s Blossoms has bouquets of fresh flowers plus fruits and vegetables Laura Bergey brings from her family farm in Chesapeake. laurabergey@gmail.com

Brentwood Farm, owned by Kate Callahan and John Moore, is home to two heritage breeds of lamb – Finn and St. Croix. They sell pasture-raised lamb, wool and their Counting Sheep natural skin products scented with lavender grown on their farm in western Suffolk. kaiebrentwoodfarm@yahoo.com

Brownies Cookies & S’more shows how pastry wizard Connie Weis raises a simple dessert to an art form. ponderlake@aol.com

Build Your Own Food is Ashley Grosch’s contribution to health and wellness. Following the permacultural practices the Naval Academy grad learned at Cornell University, Grosch designs gardens, grows vegetables, makes pickles and raw fermented foods as well as organic skin care products. mailto:ashleygrosch@yahoo.com

Creative Wedge, located at 630 Hilltop West, carries outstanding Virginia cheeses. Owners Sloane Solanto and Barbara Densley promise to stock OBFM customer favorites. THE CREATIVE WEDGE, located at 630 Hilltop West, carries outstanding Virginia cheeses. Owners Sloane Solanto and Barbara Densley promise to stock OBFM customer favorites. sloane@thecreativewedge.com

Chilly Mermaid’s owner/operator Karen Scott serves refreshing sorbet and gelato out of her fancifully painted van. Try her gelato pops or gelato sandwiches made with freshly made pizzelles (Italian wafer cookies). mailto:sassbe@cox.net

Croc’s 19TH Street Bistro hosts Old Beach Farmers Market in its parking lot. Laura and Kal Habr, Croc’s owner/operators, sell Chicken Tawook sandwiches and other Lebanese street food along with hard-to-find Virginia wines and beers. info@crocs19thstreetbistro.com

Cromwell’s Produce sells seasonal vegetables at its farm stand (3116 New Bridge Road in Virginia Beach) and at OBFM.  John Cromwell farms 60 acres of grain and vegetables. JWCJR11@verizon.net

Edmonds Bison Farm brings a tantalizing selection of steaks, roasts and ground bison as well as pasture-raised pork from Virginia’s Northern Neck. Don and Kim Edmonds are raising 80 bison as well as pigs, chickens and three young daughters. sales@dmondsfarm.com

Fudge Grudge owners Trey Hannah and Otha Nowlin regularly make 15 kinds of fudge plus seasonal flavors. Buy it by the piece or the pound. mailto:contact@FudgeGrudge.com

Full Quiver Farm in Suffolk has pasture-raised, hormone-free and antibiotic-free poultry, rabbit, pork and beef as well as eggs. Allison and Scott Wilson and their nine children work the farm. scott.wilson@fullquiverfarm.com

Give Treat Love bakes vegan dog treats using organic and local ingredients with no additives or preservatives. For every five bags sold, owners Kimberly Stites and David McNeeley donate one bag of homemade goodness to a local animal shelter. givetreatlove@gmail.com

Grace & Gratitude grows herbs, flowers and seasonal vegetables on a 2-acre urban homestead. Mother/daughter duo Carolyn and Kayleigh Felderman also do beautiful things with what they grow whether it is centerpieces of succulents or etched pumpkins. grdngertie@aol.com

Hashi Food Truck is chef Ross Riddle’s contribution to street cuisine and a paean to local farms. The food is a delicious meld of Southern foodways and Southeast Asian influences. hashichow@gmail.com

It Started With A Fig began in response to an avalanche of fruit. Lori Golding Zontini dealt with the bounty by making delicious jam and soon expanded to other local fruits in inventive combinations. Spreadthejam1@gmail.com

Jubilee Seafood is owned by Knott’s Island waterman William Kent Ansell. His daughter Emily sells his live crabs and soft shells plus Carolina shrimp in season. jubileeseafoodco@gmail.com

Lavender House showcases owner Billi Parus’ interest in growing and using culinary herbs. She makes the herbal jellies, vinegars, chutneys and spice blends herself and freely shares ideas as well as recipes on how to use them. rosemaryqn@aol.com

Mattwawoman Creek Farms is USDA-certified organic. Rick and Janice Felker bring a wide variety of produce from their Eastern Shore farm year-round. Ask about their CSA.  Sales@MattawomanCreekFarms.com

My Vegan Sweet Tooth is the brainchild of Tonya Deveau who creates original recipes for tasty vegan treats, including some that are gluten-free, soy-free, sugar-free, raw and paleo. Tonya started at OBFM when she was still baking in her home kitchen. Now she has a storefront at 3916 Virginia Beach Blvd. where she and husband Rob work alongside 6 employees. tonya@myvegansweettooth.com

New Earth Farm grows a large variety of all-natural produce. The farm is owned and operated by Kevin Jamison (owner of Commune Restaurant) and his partners Marion and Paul Schultz and Eric Cardon. Ask about their CSA as well as cooking and gardening classes on the farm located at 1885 Indian River Road, Virginia Beach.  info@newearthfarm.org or www.newearthfarm.org

Pendulum Fine Meats is a full-service butcher located at 820 Shirley Avenue in Norfolk’s Ghent neighborhood. Dylan Wakefield, Stephane Girois and other members of their team seek out small family farms raising heritage breeds in a healthy, humane manner. Special orders welcome. sales@pendulummeats.com

Pennacook Peppers initially grew from the prolific peppers in Elixabeth and Kevin Oelhafen’s garden. They first developed their Purely Pepper Powder, a rich, gluten-free spice with no salt or fillers that delivers more warmth than heat. Sample their Porch Party Salsas and pepper Jelly and ask for recipe ideas. info@pennacookpeppers.com

Pelon’s Baja Grill owner John Muscara and daughter Cali have breakfast burritos, salsas and guacamole made fresh each morning. The restaurant is located at 3619 Pacific Avenue. jdmuscara@verizon.net

Roost Flowers has returned to OBFM, selling cut flowers, houseplants and owner Becky Devlin’s unique design sensibility. Becky sold her flower farm to concentrate more on floral design and teaching workshops, but she still grows flowers behind her shop at 501 Virginia Beach Blvd., Suite D. (Front door is on Baltic Ave.) www.roostflowers.com

Sandi’s Sandies tempts shoppers with owner Sandi Advocat’s beautifully packaged cookies. sandis.sandies@yahoo.com

Speedy’s Hot Sauce is the creation of Jimmy Miller who adds a bartender’s knowledge of flavor profiles to create hot sauces that offer more than simply heat. The original #44 is a smoky carrot-based habanero sauce mellowed with peaches and roasted red peppers. Honey Habanero #45 is also smoky but sweetened with honey. Citrus Jalapeno #46 is bright, zesty and mild. mailto:jimmy@speedyshotsauce.com

SunnySnacks Organics owner Liz McNulty sells “creatively clean” cereals, trail mixes, energy balls, and hummus in unique and delicious flavors. All products are organic, non-GMO, and vegan. Many are Paleo and Whole 30-approved. www.facebook.com/sunnysnacksorganics

Terrapin Restaurant, located at 3102 Holly Rd., sells chef/owner Rodney Einhorn’s sourdough bread, granola, preserves, mozzarella and fresh fruit sorbets.  info@terrapinvirginiabeach.com

The Orchid Station is a family-run wholesale nursery growing orchids for retail businesses in the DC area. The greenhouses are located in Barboursville, VA, and Kathy Philhour or another family member drives to OBFM once a month from April through October. sales@orchidstation.com

Three Ships Coffee first introduced OBFM shoppers to cold brew and pour over coffee in 2013. Brad and Amy Ewing now have a shop across the street at 607 19th St. where they roast and brew single origin coffees fThree Ships Coffee from small growers. Three Ships Coffee was voted best in Hampton Roads by a Virginian Pilot taste panel. info@threeshipscoffee.com

The Bakery at Riverside Farm sells hearty sourdough breads and muffins leavened only with wild yeast captured by baker Louise Orlando Barbour. Her son Graham joins her at OBFM this summer with sorbets he makes from Eastern Shore fruits. www.thebakeryatriversidefarm.com

The Neighborhood Harvest delivers fresh salad greens, micro-greens and herbs to your door every week. Six greenhouses in Suffolk provide clean, fresh, bowl-ready greens. CEO John Stein sells salads he wants to eat. info@theneighborhoodharvest.com

The Zinnia Girls bring dew-kissed flowers, freshly cut from their farm in Ivor. Make your own bouquet or ask owner Diane Newbern to put one together for you.mailto:zinniagirls@gmail.com

Two Fish Seafood Company’s owners Nino and Brittany Buzzetta of Elizabeth City specialize in locally caught fresh fish, including some hard-to-find species not normally found in fish markets. They also bring delicious sides. mailto:TwoFishSeafood@gmail.com

Veg Out Gardens is shortening the distance from farm to table. Owner Brad Wynne designs, installs and maintains vegetable gardens using only organic products. He transplants seedlings he grows for your garden. Brad sells heirloom vegetable seedlings, beneficial flowers, organic fertilizers and pesticides. info@vegoutgardens.com www.VegOutGardens.com

Vy’s Pies reflects Daryl Thomas’ passion for the made-from-scratch pies he sells by the piece or whole. More than a dozen pies made with family recipes and his own originals are in his ever-expanding repertoire. www.vyspies.com

Whole-ly Rollers bakes heavenly yeast rolls. Owner/baker Brenda Hartford of Chesapeake was inspired by her grandmother’s recipe and memories of her light hand working the dough.http://www.whole-lyrollers.net