Information for Potential Vendors
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Anyone new to selling food at a public market should review the Nova Scotia Food Safety Guidelines for Public Markets. In general most food vendors at the Tantallon Village Farmers Market will be selling Schedule "B" foods: food products "not considered potentially hazardous". We expect there will be a few vendors selling Schedule "A" foods, however each vendor selling Schedule "A" food will be responsible for arranging their own permit with the Nova Scotia Department of Agriculture. Consult the Food Safety Guideline to see which foods fall under the various schedules. There are also Schedule "C" foods which are flat-out disallowed at public markets.
Note that while Schedule "B" includes most baked goods, it does NOT include cream filled pastries, meat filled pies, meringue topped pies, and cheescakes.
Frequently Asked Questions
Is this an indoor or outdoor market? It is primarily an outdoor market but there are a few indoor spaces available.
Will tables/covers be supplied? Vendors need to supply their own tables and covers (canopy tents, whatever). The market is also near Bay Equipment Rentals which rents tables and open tents.
Am I required to have a canopy tent? No, but it is a good idea as a canopy tent protects you and your products from sun and rain.
Will I need weights for my canopy tent? Yes you will. The market is located near the head of St. Margaret's Bay where it is rarely calm and often breezy. Vendors must bring and use weights suitable to safely secure their particular tent. The market aspires to provide a safe site for vendors and customers but is not responsible for things, e.g. wind, that are beyond our control.
How much does it cost for a vending space at the market? Per the Market Guidelines the fee is:
- $25/day for a single space.
- $40/day for a double space.
If I submit an application will I automatically get a space? No. For full details of the vendor selection criteria see the Market Guidelines but in brief this is a farmers market, thus preference is given to primary producers, that is, farmers selling food from their farms. Next comes secondary producers, people who prepare and sell food from primarily local sources. Then crafters who themselves produce the items up for sale. We are not accepting vendors selling items they have not produced themselves. Because we have space for a limited number of vendors it is possible that as the spaces fill up, we will not be able to accept vendors who would otherwise be a good fit for this market. In that case there will be a waiting list. Interest in this market has been brisk so there is a good chance that all the available spaces will fill up.