The Foodist Market, a new organic grocer, takes over Pulp Kitchen’s space on Queen East
The Foodist Market, a new small grocery shop in Leslieville, has only been open for a few days, so it’s no surprise that many of the deep, white shelves lining the walls of this former juice bar are still bare. The shop should be fully stocked in a matter of days, but until then there are still plenty of organic goodies in store to draw the locals. Standouts include over-the-top rich and porky lonza (cured pork loin), pancetta and capicollo from Niagara Food Specialties, cheeses from Monforte, breads from nearby St. John’s Bakery, salsas and chips from Toronto’s Mad Mexican and, of course, locally grown veggies, eggs and meats. Despite these, the focus here is on organic first, local second.
Owner Dolores Golob, a resident of the area for over 18 years, got tired of waiting for someone to open an organic grocer, so she did it herself. “I’m first generation Italian Canadian, and I grew up with nothing but fresh, wonderful food,” the former nurse and clinical researcher told us. “Everything came from our garden, each fall we bought a whole pig and made our own salamis; I was making gnocchi by the time I was five!” Golob grew up in Sudbury, where her mom was a chef. “She was an amazing cook; everything was from scratch, all the pasta, everything. I still make my own pasta all the time.”
As for the store’s unusual name, Golob explains that everyone interested in food calls themselves a foodie nowadays. “I wanted a name that suggests a level of seriousness about food, like a cardiologist is a heart specialist. Well, a foodist is a food specialist!”
The Foodist Market, 1129 Queen St. E., 416-465-5221
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The Foodist Market, a new small grocery shop in Leslieville, has only been open for a few days, so it’s no surprise that many of the deep, white shelves lining the walls of this former juice bar are still bare. The shop should be fully stocked in a matter of days, but until then there are still plenty of organic goodies in store to draw the locals. Standouts include over-the-top rich and porky lonza (cured pork loin), pancetta and capicollo from Niagara Food Specialties, cheeses from Monforte, breads from nearby St. John’s Bakery, salsas and chips from Toronto’s Mad Mexican and, of course, locally grown veggies, eggs and meats. Despite these, the focus here is on organic first, local second.
Owner Dolores Golob, a resident of the area for over 18 years, got tired of waiting for someone to open an organic grocer, so she did it herself. “I’m first generation Italian Canadian, and I grew up with nothing but fresh, wonderful food,” the former nurse and clinical researcher told us. “Everything came from our garden, each fall we bought a whole pig and made our own salamis; I was making gnocchi by the time I was five!” Golob grew up in Sudbury, where her mom was a chef. “She was an amazing cook; everything was from scratch, all the pasta, everything. I still make my own pasta all the time.”
As for the store’s unusual name, Golob explains that everyone interested in food calls themselves a foodie nowadays. “I wanted a name that suggests a level of seriousness about food, like a cardiologist is a heart specialist. Well, a foodist is a food specialist!”
The Foodist Market, 1129 Queen St. E., 416-465-5221){kind=link}
We are so excited to have Dolores and The Foodist Market join the Leslieville community! The selection is already impressive, and the produce is beautiful. I wish her much success!
We are so happy to have Delores and the Foodist Market in our hood. We have already been enjoying the goods from the store and we love it. She is so close to Fuss , we will be enjoying healthy lunches from now on! Congrats Foodist market!
Got some Lonza & capicollo on Saturday and some other items, too. Really tasty stuff! I grabbed a few fast shots of the interior with my iPod: http://www.flickr.com/photos/digiteyes/sets/72157626103570958/
Tried this shop out last week, a few different veggies and some of their meat.
Both were very good and high-quality, and very reasonably priced for organic food. If they can keep the stock up, this will be a great little shop for value. Recommended.
Was very dissapointed with foodist market. First of all half of the produce looked like it was rotting. The tops of the leeks were brown. Then when I went to purchase an earthbound organic mixed greens it was 2 days expired! If you are going to be charging high prices do us all a favour and make sure you have FRESH produce!
Hi Dylan, I’m the owner of The Foodist Market. I’m sorry but I literally just read your post and of course I have to say I’m sorry you were unhappy with your visit. I see it happened 3 weeks ago so it’s hard for me to really comment on that particular day. I can only assume that you must be referring to the certified organic produce–it is a tricky business, what looked beautiful at 8am may not at 4pm, specifically the greens. It’s the nature of the beast but you’re right, we may not have been at the top of our game that day.
At that time we were barely 5 weeks old and trying to work out inconsistent new employees, hired and let-go a couple, a time-consuming trial I assure you! Nevertheless I wish you had pointed out to us directly that the Earthbound greens had expired.
I have to say that I emphatically object to your description of “half”.
I think it’s important to point out that it’s impossible to provide all 60 or so certified organic fruits and vegetables at their peak at any one time in my market or anyone’s market for that matter.
Embracing the concept of organic means that you accept that any piece of produce with a spot on it is still worth buying. Food waste, in my opinion, is a crime.
As far as “high prices” I have to ask, where do you normally shop? If you shop at the Big Carrot, then the majority in my market is lower, if you shop at No Frills then yes, it is more expensive. However for the most part, the prices are generally are at Loblaw’s prices or slightly higher depending on the item since they can buy some if not all, in huge volumes at lower prices.
It’s 9 weeks in now and we’re better every day, in every regard I am really happy to say. In fact we have hired a chef and starting tomorrow, we will be selling prepared lunches and mains/sides for dinner. Better than throwing out zucchini or peppers just because of a spot or two, don’t you agree?
The shop’s owner announced yesterday that they are closing permanently.
Closing or not, I don’t like that the owner explained a lack of quality control on employees. Bottom line is that it was her business and if it was the first few week especially she should have been overseeing everything. Plus every time I was past it looked like the store was staffed by teenagers.. And young employees tend to need guidance to do their work as they have not had many jobs yet. To blame them for selling old food is a little low.
As well, something 3 days expired didn’t get that way over the course of the day. So to ignore that concern by saying that this customer doesn’t understand food deteriorates in quality is ridiculous. They do know that it deteriorates and that is precisely why they don’t want lettuce that far past it’s prime.
I would have liked to have seen the Foodist survive but with an excuse-based, “the customer just doesn’t get it if they have an issue” “sorry, but it was the staff” attitude it seems like this place wasn’t the right fit for friendly and community oriented leslieville.