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
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.
2/1/2020 – 2/7/2020
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
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