What’s new at this year’s downtown SLC farmers market

June 7th is the big day, as the expansive Summer farmers market returns to Pioneer Park for another seasonal run. (Saturdays, 8.00 a.m. – 2.00 p.m. through October 25th). As I’ve written about previously here, and here, the market provides a mind-boggling treasure trove of local products. Now in its 34th year, the market showcases a mix of vendors, all from within 250 miles of Salt Lake City.

Should you be a first-time visitor, preparation is key; the array on offer can be overwhelming at first blush. The market encircles the complete exterior circuit of Pioneer Park, but you’ll find the biggest concentration of produce along the 300 South edge of the park. In total, there are close to 300 stalls to stop and check in on (attracting a quarter million shoppers over the entirety of its Summer run!). As such, it’s wise to pre-game using the market website, which offers a map of vendors updated towards the end of each week.

Dress accordingly and bring a water bottle once the mercury starts creeping. The site features free water refill stations here and there, as well as several beverage options from local vendors. Speaking of which, just past the produce selection at the North end of the site, you’ll find a collection of local food options to munch and sip on, should you need a well-earned pit stop.

Finally, come prepared with the green stuff. Most vendors prefer cash for obvious reasons, but many offer Venmo. Far fewer take cards, so do come prepared with that in mind. It feels churlish to ask someone to run a credit card for 75c worth of garlic after all…

Prepped? Here are some of the newcomers you can find at this year’s Summer long market, joining a cast of 100s of others – ranchers, farmers, makers, and more. The following are notes directly from the businesses, including their location in Utah:

AmsterDam Delicious

Salt Lake City. We make and sell authentic Dutch stroopwafels (a waffle-like cookie with a cinnamony caramel filling). We make the dough in a commissary kitchen and then bake them on site on a traditional iron.

Beehive Freeze Honey Slush

Lehi. Bringing honey slush to the mountainous state of Utah all the way from the sunny shores of Oahu, Hawaii, honey slush is a frozen sorbet-like treat made solely with organic fruit and raw local honey! We strive to keep it local, sourcing our fruit we use for most flavors from local farms. Honey Slush is prepared off site in a commercial kitchen, then scooped fresh for you on-site every market, and always drizzled with raw local honey!

Best Edge Knife Sharpening

Taylorsville. Mobile Sharpening. Kitchen and Yard tools.

Bon Bon Desserts Grand Central

Salt Lake City. Freshly squeezed juices on site (orange, grapefruit, pomegranate, lemon).

Do Young Kimchi

Eagle Mountain. We do sell freshly made Korea Authentic Kimchi. We have regular, extra spicy, and vegan.

Girls Who Smash

Murray. Girls Who Smash is a women-owned, LGBTQ-owned smashburger and sandwich business serving up fresh, bold, and unique creations. We set out to break into a traditionally male-dominated space, bringing a fun, feminine twist to the world of smashburgers while prioritizing quality and community. Our co-owner, Camille, is half French, half American, and our sauces and recipes are deeply rooted in the traditions of her 93-year-old grandmother in Normandy, France, who is still cooking today. Her approach to food—simple, clean, and high-quality ingredients—is the foundation of our menu.

This commitment to authentic flavors and time-honored techniques is what makes Girls Who Smash truly special. We proudly source our ingredients from local suppliers like Wasatch Meats and Stoneground Bakery. Whether at pop-ups, private events, or on the streets of Utah, we’re here to serve delicious food with a side of empowerment—blending French tradition, American boldness, and a passion for community in every bite.

The Grey Rabbit Bakery

Bountiful. The Grey Rabbit is a bakery specializing in artisanal sourdough breads and pastries. I do many types of sourdough loaves, sourdough croissants and pastries, and non-sourdough baked goods.

Grumpy Dough

West Valley City. Grumpy Dough is a Filipino-owned food truck, proudly operated by Mr. and Mrs. Leo and Nelly Jamoralin. Hailing from the Philippines, the couple shares their love for international cuisine through gourmet sandwiches crafted with high-quality ingredients and a deep respect for tradition.

At the heart of our menu is the Manila Sandwich, a celebration of Filipino flavors featuring house-made longganisa (a sweet and savory sausage) paired with atsara (a tangy, pickled papaya relish). This unique sandwich showcases recipes passed down through generations, bringing a true taste of the Philippines in every bite.

Our Bulgogi Sandwich is inspired by Leo’s time working on a cruise ship, where he fell in love with Korean cuisine during a visit to South Korea. This sandwich combines the sweet and savory flavors of bulgogi with our signature touch, making it an instant favorite among our customers.

Grumpy Dough isn’t just a food truck; it’s a mobile kitchen bringing the world’s best flavors to Salt Lake City. From farmer markets to festivals, our mission is to create unforgettable meals and share the warmth of Filipino hospitality, one sandwich at a time.

Heat Street

Salt Lake City. I am a hot sauce scientist.

Heber Valley Artisan Cheese

Midway. The secret to Heber Valley Artisan Cheese is premium milk, the perfect base for cheese making, produced by their 150 dairy cows. These happy & healthy gals provide the best-tasting milk because of their superior care. The cows are grass-fed and roam free in mountain-valley pastures with natural springs. Today, consumers can experience the pure goodness of artisan cheese made from premium milk and handcrafted into the freshest curd (squeaky cheese) or aged into raw milk, sharp, or flavored cheddars. In addition, the farmstead creamery also makes queso fresco, Monterey salsa pepper jack and juustoleipa (oo-stay-lee-pa, meaning bread-cheese), a natural moist cheese meant to be grilled, toasted, or baked.

Higbee Honey Farm

Morgan. Higbee Honey Farm produces local and varietal pure, raw, unfiltered honey, herbs, and vegetables on our 3-acre farm and two high-tunnels using permaculture and organic farming methods.

Jake’s Bakes Gourmet Dog Treats

West Haven. I make and sell human-grade dog treats with limited ingredients and added collagen and supplements to help with common health problems. I also have “novelty” or fun treats like pup tarts, woofles and eggs, canine cannoli, doggie donuts.

Our treats are not only fresh, preservative-free free and healthy but baked with love in my own kitchen. Every gourmet dog treat I create is meticulously crafted from fresh, human-grade ingredients, devoid of any additives or preservatives. In addition to being high quality, they have added collagen to help with healthy skin, coat and joints. Each variety has a natural supplement that is chosen for its specific health benefits.

Continuously exploring innovative, wholesome, and enjoyable treats for dogs, I rely on Jake, my inspiration and mascot, to serve as the discerning quality control and taste tester for all my creations. Jake’s approval, alongside the positive feedback from our clientele, fuels my dedication.

Keeper Of The B

Salt Lake City. I eat, sleep, and dream Bees! Salt Lake City local, Brandon Carter, aka B started Keeper of the B in the summer of 2015. Keeper of the B started as a simple way to sell raw local honey, but has expanded to include a variety of products and services such as honey candies, reusable bees wraps, and even hive rental or swarm removal. We here at Keeper of the B know it is the Bee who keeps me!!!

Leavity Bread & Coffee

Salt Lake City. Leavity Bread and Coffee makes artisan sourdough breads and varieties of long-fermented sourdough breads. We also provide some of the finest organic coffee offerings.

Nikoko Cacao

Orem. We sell ceremonial grade cacao infused with Maya superfood powder and functional mushrooms. We also offer Maya superfood powder for sale on its own. We also sell cacao superfood energy balls.

Rocky Mountain Bully Chews

Millcreek. We are Rocky Mountain Bully Chews. We source our products from Utah, Idaho, Wyoming, Texas & Alaska. We process everything here locally in the Salt Lake Valley.

We get our products frozen from meat processing plants. We clean them thoroughly, trim them, and then dry them in our commercial dehydrators. We use no chemicals in our cleaning process, nor preservatives or flavorings. We sell only the most natural and best-tasting chews available for our customers’ dogs.

The Salted Roots

Salt Lake City. Creative and unique infused salts & sugars for cooking, baking, cocktails, grilling, and so much more! We use REAL ingredients and no additives or fillers.

Santa Backyard Coffee

Santaquin. We are a full-service coffee, matcha, and chai mobile cart (nontrailer or food truck ) serving a full espresso bar, flavorful latte combinations, a refreshing matcha bar, and traditional chai lattes .  Our products are sourced from independent or local. Our coffee beans are from Pueblo Coffee in Springville. We are passionate about coffee, community, and customer service.  Always bring exciting and new flavor combinations.

Spring Brook Dairy

Springville. Family-owned farm selling fresh raw milk, farm-raised beef and pork, hand-gathered eggs, and other local products.

The Sugar Coated Sisters

Bountiful. We are Utah’s first and only custom sugar cookie with a cream cheese frosting. We have been in business for 3 years, and are growing like crazy. We do everything from just wanting a sweet bite to catering weddings. We will come with a wide variety of fun shapes and colors to choose from. We promise you are going to love them!

Other useful links

• Free newsletter – signup and receive our weekly newsletter for free
• Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
• Best of SLC 2024 – what you can’t miss in the Beehive right now.

Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.