From the early 1900’s when our local farmers gathered on the Colfax Bridge to sell their crops and crafts—to the building of the structure that we now know as The South Bend Farmers Market—the one thing remaining unchanged has been tradition. After becoming incorporated in 1924, the shareholders began construction on the same lot we stand on today. A fire in the early 70’s threatened the Market, but once again the farmers joined together to rebuild and continue to provide our community with the bounties of their harvests.

The Café was a gathering place for vendors and patrons alike to share a meal, a laugh, and special friendships that would not only last their lifetime, but be passed on and remembered by generations. Now, in the hustle and bustle of the 21st Century, we at The South Bend Farmers Market invite you to sit, laugh, and enjoy the freshest produce and seasonal goodies we have to offer—and continue this time-honored tradition with generations to come.

Hours of Operation:

Tuesday, Thursday & Friday
7am-1:30pm

Saturday
6am-2:30pm

Chef Nate builds a different specials board each week.  The specials reflect what is in season at the time.  95% of the entire specials board comes directly from the Market.

Specials

2/1/2020 – 2/7/2020

Breakfast

Blueberry Pancakes (Blueberries are Frozen from the Market Surplus over the Summer)

Nutella Brioche French Toast

Steak TarTare Benedict, Caramelized onion, Herbed Hollandaise, on English Muffin Bread, w/ 1 egg to order

Beef Tenderloin benedict, Caramelized onion, Herbed Hollandaise, on English Muffin Bread, w/ 1 egg to order

Caramelized Onion, Filet Mignon Omelet with Fresh Cow’s Milk Cheese

Chipped Beef on Toast

Lunch

Grilled Cheese Wars:  Kaylynn; Gruyere Cheese, Raspberry Jam, Rosemary Ham on Rye Vs. Landon; Cheddar, Dijon Mustard, Bacon, Stewed Apples on Sourdough- ½ of each sandwich and Side Choice

French onion and Mushroom Burger with Swiss Cheese on an Everything Pretzel Bun

Chili Cheese Fries

Loaded Fries; French Fries, Chili, Fried Mac and Cheese, with Demi-Glace Gravy

Chef Veg: Sautéed Garlicky Kale or Sweet and Sour Cabbage

Chef Starch: Fried Mac and Cheese w/demiglace gravy

Soup: French Onion

Brisket Chili with Corn Bread