Castro Valley Natural Grocery will stock locally sourced foods, organic produce, green household goods, natural supplements and more.
In 2003, Donna Layburn, then the owner of a small vitamin shop wanting to expand into groceries, took a leap of faith by purchasing a vacant Ford dealership and created the Alameda Marketplace, named the East Bay’s “Best One-Stop Shop for Foodies” by the East Bay Express.
Committed to giving her employees a stake in the company she created through a stock ownership plan, Donna is thrilled to give her staff the opportunity to expand and serve the Castro Valley community. Donna’s team will also tend to beehives on the rooftop in Castro Valley to produce a special local blend of honey, just as they do in Alameda.
Owners of the perennially packed Gogi Time and Blind Tiger in North Oakland, husband-and-wife team Edward Yoo and Sandy Liu bring nightlife to the Castro Valley Marketplace.
Night Owl, a restaurant and craft cocktail lounge focused on offering food and libations created with seasonal ingredients sourced from local purveyors, will build fresh menus every season from the incredible ingredients available to us in Northern California.
Julien Wagner, an award-winning chef with experience at top restaurants in Boston, Los Angeles and San Francisco, most recently spent a decade deep into crafting artisanal bread and pastries at Feel Good Bakery in Alameda. Seven Hills Baking Company is his first solo venture, and will drive all who pass through the front entrance of the Castro Valley Marketplace crazy with the scent of freshly baked bread.
In addition to the classic baguettes and other French loaves he has perfected over the years, Julien will feature nourishing whole grains and sprouted grains on his bread menu, sandwiches to take away, and classic laminated croissants and Danish pastries.
In 2005, David Samiljan opened his first butcher shop, Baron’s Quality Meats & Seafood, in the Alameda Marketplace to offer only the highest-quality and best-tasting sustainably sourced meat and poultry. In 2016, he added a second location in a historic space in San Francisco’s Noe Valley.
Named after his great grandfather's kosher butcher shop in Brooklyn, Baron's was the first in the Bay Area to specialize meat, poultry and seafood that is humanely raised and free of hormones and antibiotics. A classically trained chef, some of Samiljan’s signature products include “Black Dragon” marinated tri-tip (recipe includes a “very secret, secret ingredient”) and amazing house recipe sausages, made entirely by hand.
In July of 2014, Oakland based Blue Heron Catering’s Debbie Pfisterer and longtime Bay Area chef Jeff Rosen opened the Cannery Cafe at the Hayward Area Historical Society museum to share their vision of community and soulful, honest cooking that featured the bounty of our wonderful Bay Area foodshed. Local brunch favorites include their rancheria chilaquiles, Meyer lemon ricotta pancakes and fried chicken sandwich.
Debbie and Jeff will bring those same values to their new Cannery Kitchen and Tap in the Castro Valley Marketplace.
Pop Out Kitchen on the mezzanine level is Castro Valley Marketplace’s commercial kitchen and event space, which will host a local cooking school offering a variety of classes including baking, fermentation, and cocktail making. Pop Out Kitchen will also allow for a seasonal rotation of indie and local makers to pop up and share their culinary talent and products with the Castro Valley community.
Above the sights and smells of the marketplace, the mezzanine is home to Lab 200, a creative collaboration and event space, an oasis of focus for those who want to be productive in a collaborative work space and close to great coffee and food (not to mention uber-convenient grocery shopping!)
Lab200 will offer flexible membership options from hot seats to offices and conference rooms available to reserve for meetings and presentations. As a bonus, shopping at marketplace merchants will give members credit on work space and services.
Restauranteur Carol Tan brings years of sushi experience to Castro Valley. A partner in Montclair’s Kakui, Carol was responsible for the sleek makeover of the North Berkeley space that reopened as Akemi in 2015. Trained under a Japanese sushi chef, Chef Peng Zhan helped to create a sushi menu focused on quality over quantity of rolls, and integrity of ingredients.
Wendy Schulte started Good Common Sense Naturals in 2014 to develop skin care products for people with sensitive skin – like her.
What began as a tiny side hustle on Etsy has grown to dozens of products sold both online and now through Wendy’s first storefront in Pleasanton where the customer can watch products being made by hand – right at the front counter.
Organic, non-toxic, and highly effective, Good Common Sense Naturals uses 100% pure therapeutic-grade essential oils in its scented products and never synthetic chemicals, colorants or fragrance.
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