4 minute read
The Reinvigorated Energy in Downtown York's Markets
Q&A with entrepreneurs Michael Breeland and Brando Diaz
BY MARLENA SCHUGT | BLOOM PROGRAM MANAGER
For the first time in two decades, both historic markets in Downtown York are at full vendor capacity. With the support of the market community and loyal patrons, entrepreneurs in both Penn Market and Central Market have been able to thrive and launch their business ideas with new stands or expansion of their current operations.
To better understand the business journey of market vendors and the critical role that the market plays for them, we met up with Michael Breeland Michael’s Low-Country Kitchen and Bakery Downtown York BLOOM Grant Recipient who recently expanded his stand in Penn Market, as well as Diaczun and Brando Diaz, graduates of the BLOOM 101 Classes who opened Paco’s Tacos in Market last year.
Michael Breeland - Michael's Low-Country Kitchen and Bakery in Penn Market (380 W. Market St.) on Tuesday, Friday, or Saturday for home-cooked meals like chili and quiche, and made-from-scratch baked goods such as strawberry lemonade cake or apple galette.
Brando Diaz and Anisa Diaczun - Check out Paco's Tacos in Central Market (37 N. Beaver St.) on Tuesday, Thursday, or Saturday for creative takes on delicious Mexican dishes such as rice and beans, breakfast burritos, and for some of the best smoked brisket tacos you can find.
Q: Tell us a little about your stand and how you got started?
MICHAEL: Throughout my whole life I was surrounded by good food. My mother, my grandmother, my aunt, cousins, uncles, all had a passion for cooking, and the food was good. I’ve always been an avid baker and cook. I worked as a therapist for 36 years, but for me, I needed a change of pace. COVID really opened my eyes to reinvigorate and reinvent myself, so I chose to take my talents and create Michael’s Low-Country Kitchen and Bakery LLC. I wanted to share my love and passion for food with York.
BRANDO: I grew up with my grandma’s cooking and I remember at a young age thinking “I’m going to culinary school to learn French and Italian cuisine, and become a fine dining chef one day.” I did it for a couple years, but I realized I didn’t like a lot of the food I was cooking. An associate reached out about the stand being available, and towards the end of COVID, the market wasn’t at full capacity yet and we were a little hesitant. But I remember saying, “If there’s a good way to start fresh, it would be here.” A lot of this was wanting to touch roots with my family’s cuisine, tying in the local aspect and just creating my own stuff and recipes.
Q: How important has the community been in Downtown York and the market?
MICHAEL: Community is very important for me. I like to see this community thrive, throughout downtown and the whole city. In here (Penn Market), we also have a sense of community and family. The vendors are close-knit, support one another, and take care of one another. It’s very important for us that we know what each person is selling so we guide and direct customers to whatever they’re looking for. We all pitch in. One of the great joys is just seeing this market flowing with people coming through. Now it’s like a big festive party and the aisles are full of people and the children are running through laughing. It’s nice seeing this market vibrant again.
BRANDO: Community made running the stand a lot easier. One of my favorite vendors, Locust Point, is right across from us so we’re able to source some of our meats from them. Mad Radish and Brogues Hydroponics are bringing great produce in, and Homegrown Marketplace is providing us with eggs, milk, and butter. It was a challenge at first, sourcing local, but in the past year, the distribution prices have gone up so now local foods were almost at the same price point. As everyone was raising their prices, I was able to maintain mine from pre-COVID. This is why everyone needs to be supporting local.
Q: What does the future hold for your business?
MICHAEL: I want to get to the point where I can have some employees and a storefront or shop where people can come in and get baked goods, food and just socialize. I want them to feel comfortable and food for me is a way to break bread with people and get to know them.
BRANDO: I’d love to have a stand here, one at Lancaster Market, one at Harrisburg Market, and just keep it simple and focused on local ingredients. We’re really excited for the summertime with First Fridays and the foot traffic increase has been amazing. I’m mainly excited to see what York is all about this summer, especially after everything that has happened the past couple years. I see a very bright, full, downtown happening this summer.
