2021 New Vendor Boot Camp
This January we’re excited to welcome eleven small businesses to our Winter Markets, as part of VFM’s New Vendor Boot Camp – we can’t wait to introduce you!
Now in it’s 5th year, our New Vendor Boot Camp has become a successful business incubator programme for new farm and food entrepreneurs, providing a low-barrier marketplace entry point and the opportunity for innovation and test marketing. Of the eleven businesses participating this year some will be launching their product to Vancouver shoppers for the very first time, while others are looking to broaden their customer base and try out new ideas.
You can find these fab new vendors at markets during the first four weekends of January – 2nd – 24th. Each Boot Camp contestant will have two Saturdays at the Riley Park Winter Farmers Market and two Sundays at the Hastings Park Farmers Market to show market shoppers their wares. Check out their schedules via our vendor search tool here.
How it works!
It’s up to you, the shoppers, to decide who comes out on top and secures a spot as a permanent market vendor *! This year voting will take place online while on-site at the markets. Here’s how it works:
- Attend the Riley Park & Hastings Park markets to check out the new vendors – look for Boot Camp signage at their stalls!
- At the markets, keep your eyes peeled for our ‘word of the day’ signs that will validate your vote
- Use the QR code, URL, or on-site iPads to vote for your favourite vendor online
Businesses with the most votes and best all-round performance will be eligible to apply for summer market dates with VFM, and will also secure a coveted monthly spot at our bigger markets. Keep an eye out for our winner announcement in early Feb!
*Alongside popularity, other key elements such as diversity, market participation and overall community feedback are taken into consideration.
Meet the 2021 Boot Camp Contestants:
“At the Top Hat Kombuchery we love to come up with fun and unique flavour profiles. Our Strawberry Black Pepper has a delightful hint of pepper to it and our Jalapeno kombucha is a tropical fusion with jalapeno, pineapple, and mint. A must try!”
For more info: @top_hat_kombucha
“Sin queso started when I discovered I was lactose intolerant but loved to eat nachos. I decided to work on developing a delicious pourable cheese sauce that would replace the melty goodness that cheese brings to a plate of nachos.”
For more info: @eatsinqueso
“Our name ‘Pastaggio’ comes from combining the word ‘pasta’ with ‘omaggio’ the Italian word for ‘tribute, respect or to pay homage to’. This is our tribute, to pasta and both traditional & modern Italian food which we love so much! We are excited to provide high quality, artisanal food products for our community.”
For more info: pastaggioyvr
“Ginger extract is unique by not containing any preservatives and is not pasteurized. We use raw ingredients only. Our top priority is freshness, all our products are made one day before the market.”
For more info: @gingerextractvan
Fourth Avenue Treats
Vegan, gluten-free cakes, bars, cookies and treats.
“I started my business during the pandemic, with lots of time to play in my kitchen. Being a big snacker with a sweet tooth, I wanted to make things that were both tasty and made with wholesome ingredients.”
For more info: @fourth_avenue_treats
Non vinegar based, gourmet hot sauce.
“With a passion for gardening & cooking, and with entrepreneurial spirit we created a hot aromatic spicy experience that no one has created before. There is no vinegary taste, just sultry hot but manageable. In rectitude to the original proprietors of these recipes who are retired police officers, we have cooked up some great names relating to front line workers whom we support admirably.”
For more info: @eu_flavourfactory , @flavourfactoryeu
“My kombucha recipe has been perfected with over 10 years of home brewing and 4 years of running my own kombucha brewery. The brewing combines expert nutritional design with sophisticated culinary technique. I source all ingredients from trusted suppliers, testing and tasting every batch to ensure it is safe and delicious!”
For more info: @boochybar
“Lotus Seed was established in 2014, helping to pioneer the vegan restaurant industry in Vancouver by serving savoury and wholesome food with a fusion approach, using non-GMO and organic ingredients.”
For more info: @lotusseedvegan
Hopkins Landing Baking Co.
Fresh, home baked goods made from scratch in small batches.
Owner Julia says: “I’ve been baking since the age of ten. I believe in creating guilt free, balanced treats that nourish the body without compromising taste. Baking brings me comfort and joy, and sharing my passion with you is an absolute dream of mine!
For more info: @hopkinslandingbakingco
“Our philosophy is to produce a fresh and honest product, with nutritional benefits for the all the people in Vancouver who are interested in fresh and locally made honest products.
For more info: @gingerakielixir
“We actually culture and age our products to create texture and firmness without the use of binders or fillers.”