Market Value: How Public Markets Drive the Baking Industry Forward

December 9, 2016 • Post by

Filed to: EventsInside IndustryManufacturingPresentationsPublic MarketsTurnstile Studio

An Essex Street Market “Talk & Taste” event about the baking industry in New York City

Baking is literally our bread and butter in New York City making up the majority of food manufacturing businesses within the five boroughs. On December 8th, 2016 at the Essex Street Market, members of the public joined us for a taste of bagels and fresh bread and a behind-the-scenes look at the baking industry. Guest speakers included Lee Wellington, Executive Director of the Urban Manufacturing Alliance, Gene Davidovich, CEO of Davidovich Bakery, Uliks Fehmiu, Co-Founder & President of Pain D’Avignon, and the general manager from the new bread-themed Eataly NYC Downtown location. Moderator Cindy VandenBosch of Turnstile Tours interviewed panelists about what it takes to operate a food production and distribution business in New York City and the unique role public markets – like Essex Street Market – play in supporting the baking industry. This event was organized by Cindy VandenBosch and Lauren Margolis of the Essex Street Market Vendors Association.

If you missed the event, you can watch the whole discussion on below or on our Facebook page.

Alternatively, you can follow the live tweeting from the event to catch the highlights:


Turnstile Tours offers tours about New York City’s complex food systems, including tours of the Essex Street Market every weekend in partnership with the Essex Street Market Vendors Association and tours of the Moore Street Market on select weekends. We also offer Food Cart Tours of Midtown every Friday and the Financial District every Wednesday in support of the Street Vendor Project.