When the Milwaukee Public Market opened in the Third Ward last October, the building was flooded with intrigued customers, and the crowds have not thinned since.

The market offers the city a unique and long overdue food experience. Wendy Baumann, the market’s project co-leader and a graduate of the University of Wisconsin-Milwaukee, likens it to a booming main street business district all under one roof.

The endless variety of fresh, locally produced products, diverse people, music and affordable prices make the market an experience, not just a place.

The market is comprised of 22 independently owned and operated businesses. Baumann, who is also the president of the Wisconsin Women’s Business Initiative Corp., says that this is not the only thing that sets the market apart from grocery stores.

“The Milwaukee Public Market has public goals,” Baumann says. “One of these is to provide healthy, quality, affordable, good food to Milwaukee.”

The market puts an emphasis on locally grown agriculture, organic products and unique items that one cannot find anywhere else.

Another public goal of the market is job creation. Over 100 jobs have already been created, and there will be even more with its seasonal farmer’s market that begins in the spring.

Baumann says another unique thing about the market is the mixing of cultures.

“Milwaukee really needs places for the mixing of people of all ages, ethnicities and economic backgrounds,” Baumann says.

Some of the diverse vendors include Aladdin Middle-Eastern and Indian cuisine, the Ceriello Italian butcher shop and deli, El Rey Mexican specialties and Sushi-a-Go-Go.

The mezzanine level of the market is a palm garden where customers can observe the bustling market below. The palm garden is a place to eat, people-watch, study or socialize. There is also a demonstration kitchen where visitors can learn tips and techniques in cooking and food preparation.

The market is home to Wisconsin product vendors like Taste of Wisconsin, the West Allis Sausage Shop, Cedarburg Coffee Roastery, and Field’s Best produce. There are also two bakeries, a soup kitchen, a wine and spirits vendor and a florist.

Two new vendors are expected to open at the market this year, including a chocolate vendor this month and a spice vendor by the beginning of April.

Baumann says that the market will change with the seasons, offering different cooking classes, seasonal products and décor. There are tentative plans to have an art fair in the summer.

The market truly offers something for everyone — aspiring chefs, those following special diets (several gluten-free and vegan items are offered), coffee and bakery lovers and people in need of an escape from the ordinary.

“It’s fun … a festival-type atmosphere,” Baumann says.

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