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VOL. 130 | NO. 145 | Tuesday, July 28, 2015

Bedrock Eats & Sweets Opens Downtown

By Andy Meek

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One of the newest additions to the Downtown dining scene is a healthy eating option that Brandi Marter has expanded from a commercial kitchen in YoLo’s Midtown location to now a space of her own.

Bedrock Eats & Sweets, which helps customers eat better by selling healthy, pre-made meals, has opened a market and cafe Downtown, in the former Frank’s Market & Deli space at 327 S. Main.

(Bedrock Eats & Sweets)

Marter’s Bedrock Eats & Sweets, which got started back in 2013 as a way for people to order pre-made healthy meals, has moved into the former Frank’s Market & Deli space, at 327 S. Main. Marter, an avid Crossfit athlete, signed a lease for the space earlier this year after scouting potential locations beyond Downtown, including on Broad Avenue.

“That was a serious consideration,” Marter said about the possibility of setting up shop in the burgeoning Broad neighborhood. “But really, because we live off the meal delivery and the grab-and-go kiosks, I was able to pick a location that I’d just want to hang out in – a part of town I thought I could spend 17 hours a day in and be okay.”

It was probably inevitable she’d end up being pulled to the South Main district as the eventual spot for her first restaurant location. Her ties to the neighborhood include having a friend who owns Downtown Yoga, as well as routinely finding herself in the neighborhood for a variety of reasons over the course of a day.

Bedrock’s new Downtown spot, which has an open kitchen and 13 tables for eat-in dining, occupies 1,800 square feet – most of which, Marter laughs, is comprised of the back and basement.

It’s a tiny spot, which belies Marter’s big ambition. She wants to fundamentally change not just what people eat but their habits around eating, telling The Daily News not long after she first got the venture up and running in 2013: “You don’t want people to not eat this way because it’s inconvenient. It’s important for people to eat like this.”

The Bedrock concept is based on “real foods” and an aversion to anything processed and refined, making it amenable to patrons on a paleo or so-called “whole foods” diet. Marter started cooking out of the YoLo Midtown kitchen where she was a pastry chef. From there she launched a website that sold prepared meals.

Today, the business posts menus one week in advance. Customers place orders for next week’s meals by Friday. Meals are prepared fresh each day, and Bedrock sources organic fruit, local vegetables, and grass-fed, free-range protein.

Now, Marter has added a new flavor to Bedrock in the form of its Downtown presence, which affords everything from cafe service to use of the kitchen to boost production.

Marter said she has slightly fewer than 10 employees now and may add a few more over the coming weeks. She’s also in the process of getting a food manufacturing permit, which, she said, means Bedrock could put things out in grocery stores, among other things.

“There are lots and lots of possibilities. I’m just kind of trying to narrow them down right now,” Marter said. “Of course, right now I just want to concentrate on making this one as good as I can make it and from there move forward and see what the next logical step would be.”

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