Four Seasons Markets, the European-Style market organizer, will open Four Seasons Local Bakery on June 21st and operate from both the Richardson Farmers Market and the Fairview Farmers Market. Four Seasons Local Bakery is a partnership between La Française Bakery and Four Seasons Markets. Additionally, Four Seasons Local Bakery will carry scones and sweet breads from Florine Bowman Pastries, which have been available at Four Seasons Markets since 2009.
The goal is to provide high quality bakery items on a weekly basis to the customers of Four Seasons Markets. All products have no additives, no preservatives and they are made freshly for the Market.
For more information, visit www.fourseasonsmarkets.com or call 512-522-0467. Find us on Facebook: https://www.facebook.com/fourseasonsmarkets
ABOUT FOUR SEASONS MARKETS
Four Seasons Markets replicate a European-style market where customers can not only meet local farmers, artisanal food producers and craftsmen, but sample and purchase their products in a colorful, family-friendly venue. The company was established in 2009 to develop and manage European style markets. There are currently 2 locations in North Texas: Richardson Farmers Market (677 W. Campbell Rd, Richardson) and Fairview Farmers Market (201 Stacy Rd., Fairview).
ABOUT LA FRANCAISE BAKERY
La Française Bakery is a family-owned business established more than 35 years ago. Today the bakery still relies on time-honored baking traditions to produce the highest quality breads and baked goods. La Française creates premium breads and specialty baked products for wholesale customers in Dallas/Fort Worth. Their European methods are traditional. They use only the finest all-natural ingredients and their products are still shaped by hand.
ABOUT FLORINE BOWMAN PASTRIES
Florine Bowman is a French baker who started selling her baked products at the opening of the first Four Seasons Market in 2009. She has specialized in Sweet Breads and Scones, changing the flavors according to the seasons, offering some unusual combinations, which is her way of adding her French flair to some traditional American pastries.