“We will be revising all of her core products and introducing an all-new line of products as well,” says O’Malley. Petersburg, FL 33713-8937 1. This will be the new home of Brick Street Canning Company, helmed by Illene Sofranko, founder of The Urban Canning Company, which recently closed up shop. “Customers can relax in the beautifully landscaped courtyard, connect to the wifi and just hang out.” Two local coffee companies are currently in negotiations to lease the space.Īn existing 416 square foot building will be converted into a commissary kitchen.
“It’ll be a full-time community space serving coffee, beer and wine,” says O’Malley. Portuguese, European - Menu Brunch Spent a fun evening here 3. European, Portuguese - Love The Place Fantastic food Reserve. Well-known local companies like St Pete Ferments, Nightshift Wax Company, Mother Kombucha, and Sunny Culture will also be available at the market.Ī coffee concept will be located in the center of the Cultivation Hub. Looking to expand your search outside of St. The first floor will contain a 1,800 square foot farm-to-table market featuring greens grown on site, as well as items from other local farms, like dairy, fruits, and vegetables, which cannot be grown in Brick Street’s shipping containers.Īdditionally, the market will carry sustainable products from other local businesses, such as baked goods, health and beauty items, apothecary products, grab-and-go meals, beer and wine, and much more. PETERSBURG Lingr, the highly anticipated new restaurant from local chef and former Top Chef contestant Jeffrey Jew, is a bit behind schedule. The largest addition to the property will be a new 6,500 square foot mixed-use building. "But the level of interest and inquiries we get from everyone from chefs to elementary schools, we realized we couldn’t be closed off to the public.”
Needless to say, their concept caught the attention of many local residents, and restaurants, such as the Vinoy, Oak & Ola, Oxford Exchange, and Pacific Counter.įor the past three years, Brick Street Farms has been feverishly trying to keep up with production. “When we started, we really just thought we’d be a wholesale production facility to grow and sell to restaurants, and maybe grocery stores,” says O’Malley. The farm cultivates a variety of leafy greens including heads of bibb, butterhead and romaine lettuce, kale, basil, and rainbow chard.īest of all, the growing process uses no dirt, no pesticides and much less water than traditional farming. After months of environmental inspections, permitting and zoning obstacles, and electrical and plumbing issues, Brick Street Farms kicked off their first grow cycle inside three 320 square foot shipping containers in October 2016.īacked by proprietary technology developed by Brad and Shannon, Brick Street Farms is now able to produce the equivalent of 2-3 acres of agriculture per shipping container. And so in January 2016, the duo purchased an overrun junkyard at 2001 2nd Avenue South in the Warehouse Arts District for $125,000 to house their new venture - Brick Street Farms.
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