The open-air pavilion known as the Shed at Dallas Farmers Market is a lively place to stroll on the weekends. There are great local vendors selling produce, meats, eggs and cheeses, but the Market food hall across the street isn't the only place at DFM to get a bite — the Shed is also a great place to grab a meal or a snack. There are several exciting options tucked between local farm vendors, and many of them are fairly new. Here are seven vendors to check out:
Brisket Twist offers hearty and creative sandwiches from three Art Institute of Dallas grads. The Big Cheesy is a grilled cheese sandwich and brisket sandwich combined with barbecue sauce and chopped, slow-cooked brisket and cheddar on sourdough bread. The Double BLT adds brisket to a classic BLT, doubling the meat. There are no losers here, but the Bacon Baby Blue may be the standout. It's made with brisket and bacon on sourdough bread, but the spicy blue cheese coleslaw and sautéed mushrooms definitely add the punch to this sandwich. Brisket Twist has only been around for seven weeks, but they've got catering and booths at music festivals in the works. Stay tuned for brisket nachos.
The Gourmet Bread Pudding Co
This has to be a sin, but it tastes so heavenly. Gourmet is a word that gets tossed around a lot, but it's appropriate here. Owner Giselle Fischer-Ray hails from New Orleans and her bread pudding is definitely something the Crescent City should be proud of. Last weekend, she served up peach, white chocolate and sweet potato bread pudding, all with a white vanilla sauce. On other days, you may catch her with flavors like pound cake, carrot cake and Italian cream. This bread pudding proved so popular, Fischer-Ray, who has a background in catering, decided to spin it off into its own business a year ago. Imagine the greatest warm bread pudding with the flavor of your choice attacking your taste buds, all of it topped with a white vanilla sauce that's somehow better than hot fudge. If there is better bread pudding in Dallas, who cares?
Formerly inside the Market, Texas Toffee has moved outside to the Shed. Owner Derik Webb's Plano family business for 7 years, the idea here is pretty straightforward: Make people happy with candy. Perfect for gifts, special occasions or a little taste of heaven on a stroll through the market, this is delightful handcrafted toffee — English Toffee has nothing on this rich, buttery blend. In addition to classic almond, there's a Texas Pecan with a distinctive flare and macadamia accented with white chocolate. If you're looking for spice or heat, cinnamon and ghost pepper are the most interesting options here.
If you don't like beef jerky, stop and try this anyway because it's a completely different beast. Operating out of Texarkana, B3 Meats uses the South African approach to beef jerky. Labeled as “beef bites,” this snack is neither tough nor dry. The meat is tender, even moist, and delicious in an unexpected way. This creates quite a predicament for the owner Daren McGee. Shouting out “Beef jerky!” does not do this meat justice and “Beef Bites!” sounds like a treat you would give your dog for successfully rolling over. But make no mistake, this is something special. Prepared with low heat over several days, the curing process starts before the meat gets dry. The seasoning is also spectacular, with flavors like A-1, Hot Sriracha and Louisiana Hot Sauce.
Yiayia’s Greek Bakery
Just two and half months old, Yiayia’s Greek Bakery brings generations of authentic Greek recipes, freshly baked, to Dallas Farmers Market. Yia yia is an affectionate Greek term for grandma, but Yiayia’s Greek Bakery references Grandma Marie, who had 13 grandchildren, 22 great-grandchildren and — lucky for us — brought a wealth of great recipes to Texas from Greece in 1953. If you're at DFM over the weekend and need coffee, skip the line in the Market and make a beeline to Yiayia’s outside for a strong cup. They have baklava, of course, but also traditional Greek cookies, desserts and breads. Many of these fine foods are meant for holidays, but you can get them at Yiayia’s every weekend.
The Proper Baking Co.
The Proper Baking Co. is a popular option from Chef Tina Miller, who is also the sous-chef at the Blind Butcher. These British baked goods are just as aesthetically pleasing as they are delicious. If you want savory, the scotch eggs here are incredible, assuming there are are any left. A hardboiled egg wrapped in sausage, covered in breadcrumbs and baked makes for one hell of a brunch. Pork pies usually go quick too, but everything is worth trying. Named after the favored sponge cake of Queen Victoria, Proper's Victoria Sponge is an immaculate miniature rendition filled with buttercream and strawberry jam. Open since November, the Proper Baking Co. has style and flavor to spare.
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