BIG BELLY QUE: Wood-smoked meats, no longer in business, new venture:
BLEND OF SOUL: Fresh, cold-pressed juices inspired by the love of community. In the past at Blue Dogwood, Blend of Soul juiced out of the kitchen.
FAT RADISH FARM: Beyond organic farm returns to roots to supply folks with wholesome food straight from the ground. In the past at Blue Dogwood, Fat Radish sold a variety of veggies, farm-fresh eggs, and farm chicken salad.
HTOO ASIAN FUSION: Malaysian + Burmese + Japanese, no longer in business
LEFT BANK BUTCHERY: Whole animal butchery focused on sustainable farming. In the past at Blue Dogwood, Left Bank sold fresh meat, charcuterie, and sandwiches, and hosted cooking classes.
PIEDMONT PENNIES: Handcrafted cheese snack with a Carolina kick. In the past at Blue Dogwood, Piedmont Pennies baked out of the kitchen.
PIZZELLE BAKERY: Gluten-free bakery, no longer in business
QUEENWA CAFE: Healthy, affordable vegan and vegetarian meal plans and catering. In the past at Blue Dogwood, QueenWa cooked out of the kitchen for a weekly meal pickup.
RISING THISTLE: Gluten-free bakery focused on fruit tarts, meringues, shortbread. In the past at Blue Dogwood, Baker Shirley baked out of the kitchen and popped up.
RUMI PERSIAN CAFE: Persian fusion, no longer in business
THE SONDER MARKET: Student-managed co-op focused on the scarcity of accessible, healthy food on UNC's campus. In the past at Blue Dogwood, Sonder baked muffins and cookies in the kitchen, and operated a volunteer-run coffee shop.
SOUL COCINA: Plant-based, Latin-inspired food created with wholesome ingredients. In the past at Blue Dogwood, Soul Cocina sold food such as vegan tacos and hearty tamales, and prepared a weekend brunch.
YUMPHORIA: Chocolate-covered strawberries, no longer in business, new venture coming in late 2023
CONTACT BLUE DOGWOOD
- Applying to be a vendor or community kitchen renter
- Partnering opportunities
- Special events