This article is the first in a series of articles in Gaelic & Garlic that will highlight professionals working to provide products or services associated with food, agriculture or travel to the public and the unique care and sensitivity that these people bring to their work that defines their collective efforts.
Our first feature is on Annapolis, Md.-based Black Market Bakers, a business run by two best friends, Sarah Carr and Steve O’Leary, who run their business out of a truck. They provide artisan breads, breakfast sandwiches, and the most amazing croissants (in multiple varieties). In my family’s travels, we have been to San Francisco and enjoyed the famous Country Loaf from Tartine Bakery. The one sold at this spot is equally as good without the flight! It’s airy and light and is the perfect accompaniment to a slow cooked stew on a cold winter’s day.
The business is Sarah Carr's brainchild 5 years in the making, after years of honing her craft at various bakeries around Baltimore in Fells Point. She met Steve and they shared a dream and the rest is history. We talked with Sarah about her passion for baking and what she enjoys about working with customers.
If you enjoy delicious baked goods, it’s well worth checking out the ample selection of savory items and treats and making repeat visits to the Black Market Bakers Food Truck whenever you’re in the mood for an above-average breakfast. The truck is open from 7-11 a.m. on Saturdays and Sundays and is located in the Chevy’s parking lot off Old Solomon’s Island Road in Annapolis. Stay tuned for a brick and mortar business opening in the near future!
1. Question: What sparked your interest in baking and partnering with your best friend in a business?
Sarah: I’ve been interested in baking for my entire life. It’s my favorite way to express myself creatively, and I think it’s the best way to show care for other people. I mean, who doesn’t love fresh baked cookies when they’re having a bad day? Although we look eerily similar (Editor’s note: I thought the duo were related!), Steve is just my best friend and business partner. We actually met at a funeral 3 years ago, which we still think is funny considering how much was born out of that day.
2. Question: What made you decide to open a food truck with an emphasis on breakfast foods?
Sarah: We went into this in late 2019 thinking we were going to open a brick & mortar bakery, serving breakfast and lunch. When COVID completely changed the way the food industry was running, we decided to pivot and give the food truck a shot while we figured out what our future looked like. It went from our temporary solution to our baby almost immediately.
3. Question: You seem to have a way of injecting fun into many of your products from the confetti cinnamon buns and cosmic brownies to simple childhood pleasures like bananas and peanut butter on toast. Where do you get your ideas for some of your products?
Sarah: I’ve always thought food should make you feel something. In the times we’re living in, I want to give our customers colorful, fun pastries and childhood favorites to bring them a little bit of joy and comfort. Plus, who doesn’t love sprinkles?
4. Question: How has the global pandemic had an impact on your plans? What are you hoping will change once things are back to normal?
Sarah: As much as we love our little truck, we’re still hoping to open a brick & mortar location so we can be fully staffed and open 7 days a week. I’m hoping that once things are back to normal, we can really get to know our customers better and build a sense of community around Black Market.
5. Question: What do you enjoy most about your work? You seem to have a real joy and take pleasure in working with your customers.
Sarah: My favorite part of what I do is seeing our customers get excited about our specials board, and enjoying what they bought. During the summer, customers would set up chairs and blankets in the parking lot to have picnics, and that brought me so much joy. I just love watching people bond over food.