These are the vendors participating in this year's Concord Winter Market at Cole Gardens. We provide a link to the vendor's web site if there is one.

Click on one of the vendors below for a list of the products they will have available at our markets.

If you would like to be a vendor, please apply here.

List vendors containing the above string in their name.
List vendors containing the above string in their description.
Logo Name Products
Rub Me Tender Spice Rubs

Make your next meal spectacular, and spice up your life with Rub Me Tender spice rubs! Our gluten free, all-natural spices instantly enhance beef, chicken, pork, fish and vegetables, one rub at a time.

Sanders Fish Market

A Sanders Family Seafood Store

For several decades, the Sanders Family has been selling top-quality fish and seafood products, sourced daily from both local and international waters. Over the years, we've established relationships with fishermen and purveyors who share the same set of core values as we do. By focusing primarily on quality and freshness, we're able to provide our customers with the very best seafood available.

Suroweic Farm

Come and visit our farm stand and select freshly picked vegetables and fruits. You can also enjoy the experience of harvesting your own blueberries and apples. Whichever you prefer, we hope you will visit us often.

Please call (603) 286-4069 for our current farm stand hours and picking conditions. Please contact us at to be placed on our e-mail list.

Tarte Cafe & Bakery

In 2013, Pastry Chef and Owner, Corinne Cline graduated from the Professional Pastry Program at The Cambridge School of Culinary Arts in Cambridge, Massachusetts. Upon graduation,  she received the St. Michel Award for overall excellence in the pastry arts. Corinne was fortunate to study under the direction of Delphin Gomes, New England's premier master pastry chef. Following her graduation, Corinne worked as a production baker at Boston's well-known pastry shop, Flour Bakery + Café.

She is a 2012 graduate of Hiram College and 2008 graduate of Proctor Academy. It was during her Proctor study abroad program in France that Corinne first gained an appreciation for European pastry. She has since returned to France several times and has studied at L'Institut Paul Bocuse in Lyon. 

Corinne has recently returned to her home state of New Hampshire to provide authentic French pastries and cakes to clients throughout the Northeast.

Temple Wilton Community Farm

The Temple-Wilton Community Farm has been "Growing Food in Community since 1986," which makes us the oldest continuously operating CSA in the United States.  Our diversified farm of 130+ acres grows and produces everything from raw milk and cheeses to biodynamically-grown vegetables, pastured-raised meat chickens, pastured pigs, laying hens and grass-fed beef and veal.  

What really makes our farm special, though, is the community of individuals and families who have contributed- and still contribute- so much to making our farm a community of people who care for each other as they care for the land that sustains us all.

The Bread Peddler

The Bread Peddler produces artisan breads reminiscent of the old world style loaves our families delighted in at the turn of the 20th century.  All breads are shaped by hand with great care and baked to bring out the intricate flavors of the grains with rustic texture
and a superb crust.

Try our special NY style caraway rye bread, pumpernickel bread with molasses and cocoa, sourdough bread with sesame and sunflower seeds, whole wheat and peasant breads.

Enjoy a New York favorite:  fresh baked Bialys !
These soft, chewy rolls are meant to be smeared with butter, or cream cheese and lox, or just ripped apart and enjoyed with their sweet caramelized onion and poppy seed taste. The bialy is something special.

Gluten-free breads:  We also offer two gluten-free breads we hope
you will enjoy, made with brown rice, sorghum, tapioca, and teff flours.
Give them a try and let us know what you think.

The Mill Fudge Factory

Nestled in the Lakes Region of New Hampshire is a quaint, historic 1700’s grist mill overlooking the Newfound River. It’s the home of The Mill Fudge Factory, where we make handcrafted, small batch fudge, all natural ice cream, and delicious café fare. We are family-owned and operated, serving the highest quality fudge and ice cream since 2006. Our mission is simple: to make people happy.

Our fudge is made with all natural, fresh ingredients like Callebaut Belgian dark chocolate, Cabot butter, pure honey, and cane sugar – you won’t find any corn syrup, preservatives, artificial flavors or colors in there! We follow our family’s traditional Scottish recipe that calls for just the right amount of sweetness and gives our fudge an incredibly pleasing texture and density.

The Soup Guy

I sell my line of handmade artisan soups and chili around the Seacoast area of New Hampshire in a number of different ways...

At various farmer’s markets (follow my blog)
At events & fairs.
At a select number of stores in my area.
Directly from me at The Soup Guy commercial kitchen in Dover, NH.
Due to the growing popularity of The Soup Guy brand I decided to try offering them one more way to the greater soup loving world outside of this area!

Tilton Hill Goat Farm

Tilton Hill Goat Farm is located in Pittsfield, NH and was established in 2012 as strictly a cashmere fiber product. Soon THGF realized that this was not a viable enterprise so decided to include meat goats. THGF has also added Alpacas to increase our fiber output.

Goats are fed local hay and are free to browse and forage our farm.  The meat is processed at the Local Butcher in Barnstead, a USDA business. All meat is quick frozen and is stored frozen until sold. THGF provides a healthy happy environment for all the critters here at Tilton Hill Goat Farm.

Visitors are always welcome to the farm.


Valicenti Organico

The Valicenti family has a long history of growing and preserving our own food, using time-honored traditional methods. Located in historic Hollis, New Hampshire, we currently have 5 acres growing and plan on cultivating another 6 acres in the coming year.