"Following a charrette and strategic planning process led by Plan Baton Rouge in 1998, a public marketplace was created for the downtown Baton Rouge community. In November 2002, BREADA opened the doors of Main Street Market, a gathering place for regional farmers, local chefs, local artisans and local small businesses.
In its unique location in the Galvez Parking Garage, the Market serves as a center of commerce, a community gathering place and revitalization tool for our Central Business District. It is recognized nationally as a thriving example of a public/private partnership. Main Street Market is very proud to be supported by both the Baton Rouge Area Foundation and the State of Louisiana.
The Market operates six days a week, Monday through Saturday. Main Street Market provides a daily venue for downtown employees and visitors to Baton Rouge and also serves as the location for the Saturday Farmers Market. Activities and events include music, art, chef demonstrations, gardening events, live radio and TV shows, along with nutritional and agricultural education programs. The Market hosts study clubs, civic groups and local business groups."
East Feliciana's Best Creamery for milk, cream, and butter -
"The Brian family have been dairy farmers since 1964. Mike Brian graduated LSU in 1984 with a Bachelors Degree in Dairy Science. Mike has been working at the dairy full time since he returned in 1990. For much of that time the dairy was part of a co-op where they would milk the cows and ship the milk off the farm and to a processing plant for pasteurization and bottling. But in recent years Mike and his family decided to return to their roots, down-size their herd and focus on what they know best. So in 2010 they started Feliciana’s Best Creamery. Producing what they feel is the highest quality, small batch, old fashion cream-line milk products in Louisiana."
Forte Grove for grains -
"Over thirty-four years ago Kathleen Forte and her fiance Bill
Cooper visited Dallas for the day. They went into a quaint bakery near
the SMU campus on Mockingbird Lane...the bakery was stocked with artisan
breads and French pastries. Baskets were piled high upon shelves
which lined all of the walls...Kathleen said, "someday I am going to
have something just like this."
Thirty years later, the
mission was defined...they visited and worked in several artisan
bakeries...from San Francisco, California to Long Island, New York.
Kathleen acquired special skills by studying Artisan Breads at the
French Culinary Institute in New York City, and embracing Tuscan Cuisine
and Baking at Toscana Saporita, in the Tuscan Region of Italy.
Vegetables from several local farmers -
and it's time to get in the kitchen!
What shall I do with my rainy afternoon?
Stitch a bit on Mary Colleen's personally designed afghan, with the help of my treasured rescue, Ignatius J. Reilly.
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