5 Questions with Gourmandise de Paris

In what seems almost a "minute" you have gained an incredibly large and loyal fan base.  How satisfying has this been for you

We are incredibly happy about it.  Obviously it wasn't easy when we first started because it took time for customers to "find" us but through hard work and being there every week it's now incredibly satisfying.

You do quite a bit of cooking on-site.  How long does it take to set up stall each market

Usually about an hour to have it all set up and ready to go

What has been an "outstanding" moment or reaction to your gourmet yummies

Everyone who tastes our products really enjoy them. We've had people tell us that they love it and want to know more about how we make them and even more surprised when they learn that I am the chef!

So far no complaints!

Creating a Parisian-style cafe seems to draw people in and encourage them just to sit back and relax.  Did this concept come from your observations while being at market or did it seem like the natural thing to do

It just seemed like the right thing to do.  We offer high quality products with plates and cutlery so having chairs and tables allows them time to really relax and enjoy our products without feeling the need to eat and run (so to speak)

What has been your biggest seller to date at market

Most definitely our French crepes.  They are really scrummy and everyone loves to watch us cooking them!

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Want to try some?  EASY!  Get yourselves to market every Saturday and we promise you that once tried, you will be returning week after week after week after......

A little bit of Savoury Jems

Can you give us a little bit of insight into the background of Savoury Jems

Savoury Jems came about when we decided my mother's cooking was simply too good to keep to ourselves.  We had to share her food with the world so Savoury Jems was born.

She had had some catering experience when she was younger but then decided to concentrate on catering for her 5 children.  With the sudden passing of my dad, mum felt understandably lost, but through her cooking she slowly found herself again and she has a truly amazing passion for it.

The "Jem" part of the name is a play on words obviously but is also derived from both my mum and dad's names: Jemaliye and Jemal.

The logo is a collaborative effort between a graphic artist and my sister Ayjan.  It represents the shapes and the many different flavours of our Boreks.

You do quite a bit of baking on site.  How long does it take to prep in order to have it ready for market day

Prep really does take all week. Early in the week mum goes to source only the finest ingredients from around Sydney.  She doesn't like to buy too much in bulk so as to keep things as fresh as possible.

The rest of the week is spent on preparation.  Mum gets up incredibly early every Saturday morning to prepare the dough for market so everything is all incredibly clean, crisp and packed full of flavour which we think is evident in our final product: the Borek.

Your fan base at Kings Cross Markets is ever increasing: what's the secret behind your success or is it a closely guarded secret that would require the "cone of silence" to be shared

There is no secret really.  Just a beautiful woman serving beautiful food.  The food comes from a unique Turkish family recipe which is packed full of flavour and has been passed down through the generations.

We like to treat our customers as family.  Whenever we can, we will stop and have a chat with them.  We get so much out of meeting new people at market that we like to return the favour through our food.  There's a lot of love in what we do.

What is it about market life that makes it tangible and fulfilling

The people!  Simple as that.  Life is about the people who move in and out of our lives every day.  At Kings Cross Markets you get to talk to lawyers, actors, hippies, hustlers and then some.

It's a beautiful tapestry and we love it.

How would you sum up life as a King Cross Market stallie in 5 words

Bloody hard work, amazingly rewarding.

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So if you would like to taste one of these little Jems, we absolutely recommend to get to market sooner rather than later on a Saturday and trust us, all you have to is follow the mouth watering aroma and and give one of these scrummy little babies a sample cause hand on heart.....(to use our favourite phrase) once tried, forever enslaved.

Time to do a shout out!

@australienlive

Australien Live

@georgieabay

@kellnance

a_sarpi

Jenni

Solange

Claudia

@jo1foster

The King of Plants

How long have you been part of the Kings Cross Organic Market community and how did you first find us

I have been with the markets pretty much when it began.  We were originally set up at the back of the market when it was held twice a month.

Why plants

Plants hav always been my hobby and interest, eventually I focussed on having my own plant florist!  It's always relaxing to work and be surrounded by so much green 

Your flowers are loved by many.  How do you choose which ones to bring to market and do you have a personal favourite

We usually follow the seasons but there will always be the $15 basics such as gardenias, lavender and rosemary.  As winter comes along we have the more exotic as well as the all year round indoor plants to brighten any home.

As you are right at the front of market, you get to see most of the colourful characters that make up the Cross.  Is there a stand out one for you

A lot of our customers are dog lovers.  We see all people who go to great lengths to get their pooches  super pampered.  

It's definitely interesting to see so many different ways dogs can be groomed.  We love all the characters and it's definitely a great community to be in.

What is it about market life that you enjoy the most

Market life is incredibly different to working in retail.  The stallholder community is like your second family.  We see them each week, catch up on goings on, share stories and always but always keep an eye out on each other...just to make sure!

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The plant king is there week in, week out with usually a new addition each week which makes your market visit all that much more worth while.