Haymarket opens in downtown Paso Robles
“We’ve been so incredibly busy,” Managing Director Judy Hudson said. “It’s been a fantastic success. We’re really happy.”
The market has a variety of breakfast and lunch options, with the main idea of the market being a gourmet take-away concept. Hudson described it as “silver spoon” and said that all the food is made from scratch. Patrons can order a pastry and a coffee, or a sandwich and a glass of wine and sit on the patio next to the market near Hotel Cheval, both owned by Robert and Sherry Gilson. Cheval Group Marketing Director Eva Peck said that the idea first came up about two years ago when hotel managers were looking into what other wine areas have to offer.
“One of the things we saw that we didn’t have here is a fine foods shop,” Peck said, adding that hotel guests had been asking for such a shop, so the Gilsons decided to make it a reality.
About a year ago, Robert Gilson decided to pursue the gourmet food store. He worked with the owner of Vivant Fine Cheese in finding a new location for the gourmet cheese shop in order for the food market to be located in one of the units he owned located near Hotel Cheval.
Haymarket fills the nearly 1,000-square-foot location vacated by Vivant Fine Cheese earlier this year, when the business moved to 821 Pine St., Ste. B. All of the food sold at Haymarket is packaged to go for customers to enjoy at home, in the park or on the patio situated outside of the market.
“Each time you come to the market, there will be something else to try,” Peck said.
Every morning there will be a selection of baked goods, including fresh-baked scones, muffins and bread, as well as Haymarket’s own blend of coffee roasted by JoeBella’s in Atascadero. Salads and sandwiches are offered during the day; in the evening heartier entrees and sides are sold.
“We don’t make huge quantities so if something is popular, it’s gone,” Peck said.
The entrees change each night, but Peck said there will always be selections of pasta, seafood, chicken and lamb, beef or pork, as well as specialty sides. Some of the entrees that may be featured on the menu include beef tenderloin, grilled lemon chicken, linguine shrimp, buttermilk-baked chicken, salmon lasagna, salmon cakes and more.
Haymarket’s hours are Tuesday through Saturday from 8 a.m. to 8 p.m. and Sunday and Monday from 9 a.m. to 7 p.m., although Hudson said the hours are being experimented with and are likely to change around the first of the year.
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