Saporium, a European-style market hall that opened earlier this year has welcomed new vendors. The market is inside a revived warehouse adjacent to The Cannery and will include 12 unique food and drink providores by the end of the year. “The whole idea is for it to have a community feel, almost like a village atmosphere,” says project director Peter Mystriotis.
Purveyors already operating include Wholefoods House, Grain Organic Bakery, Vive Cooking School, 5th Earl, Zeus Street Greek, The Choc Pot and Kingsmore Meats. Coffee roaster Welcome Dose will open by the end of the week. Kitchenware supplier The Redspoon Co. will open at the end of the month.
Businesses inside Saporium will complement rather than compete with each other. They were chosen for their high quality produce and willingness to collaborate. “Kingsmore will do what they’re calling a Saporium sausage, which is a collaboration between Joel from Kingsmore Meats and Julian who is the head chef at VIVE Cooking School,” says Mystriotis. The recipe involves a gin-infused sausage using gin from Archie Rose. The Choc Pot and Welcome Dose Coffee also plan to work together to create chocolate-covered coffee beans.
Welcome Dose is owned by the guys behind Cabarito Coffee Traders. With a roaster on-site and a lengthy espresso and filter menu, the focus is on education and giving customers a fuller experience. Blue tiles, an industrial fit-out and hanging pendant lights give the space a clean, modern feel.
“[Saporium is] something I’ve felt Sydney has been missing for a long time,” says Elliot Rickards, owner of Wholefoods House. “When people come and shop these days they want an experience, and having so many producers in one spot enhances that experience and makes it more exciting and more interesting for people who are into food.”
Every shop is designed to be open and visible, so the shopping experience is educational for the customer. “I’ve been doing this for 31 years now and there was a time not long ago that you didn’t want anyone to see what you were doing,” says Joel Houghton, owner of Kingsmore Meats. “Having people see what we’re doing is good because we want people to see the trouble we’re going to, to give them such good-quality meat.”
Kingsmore Meats opened its doors on Saturday. The launch was supported by a market day. It involved stallholders, live musicians and street artists. Mystriotis says the market day will happen more regularly.