General Manager Jody Cote is extremely busy. Sitting at her desk behind the registers at the front and center of everything, she views the goings-on within the newly renovated and expanded Farm & Coast Market in Dartmouth. There is a lot to see, more now than ever.
Farm & Coast, a full-service market and café in Padanaram Village, just completed a months-long major renovation that significantly expanded the market’s space, and with it, their business.
The Renovation
When the market first opened in 2016, the idea was a café where guests could start their day. “Our original vision was to have a café where you could order coffee and house-baked goods to go,” Jody comments. Only weeks into the new venture, the managers realized the community was thirsty for more. “After our first month, we knew that wasn’t all that our customers wanted,” Jody said with a quick laugh. Plans were developed for future expansion in just about every department. All that was needed was the chance to act.
Shelves stocked with local pantry favorites—from Westport honey and sparkling cider to handmade condiments—one-stop shopping for curious food lovers.
In 2024, that chance came around. At the end of last summer, the neighboring furniture store moved and reduced inventory, and the market pounced on the opportunity to expand. The existing business moved into the empty space to stay open, and the comprehensive renovation project began. The plans were coming to life. “The remodel was a golden opportunity to create something new,” Jody cheerfully notes.
Menu features: Crispy Maitake: Hillside Mushrooms, black garlic aioli, sriracha sauce, malden salt alongside Fish & Chips: New England battered fresh Atlantic Cod, hand-cut fries, coleslaw, and tartar sauce.
Even with the new expansion, however, Farm & Coast Market kept the small-market feel people had come to love. “We wanted to keep the cozy, comfy feel we’re known for,” Jody said. Design elements of the original layout remained, including the gorgeously illustrated nautical map covering the main ceiling. Thoughtful new details add to the vibe—for example, the dining room ceiling covered in patterns of wood chips taken from ship hulls. DSK Architects created the designs for the project, and RP Valois Contractors performed the construction. Both companies are located within a mile of the market.
What’s New
The priority for the renovation was expanding and upgrading the dining room, which was originally integrated with the to-go food area. Mission accomplished—they are now entirely separate departments. The larger dining space can seat 50 guests, including seating at the bar. “When people dine with us now, they don’t feel like they are eating in the middle of a supermarket,” Jody comments. “Having a bigger space helps. It’s a better experience for our customers.” The new café opens at 7 am with breakfast offerings, then switches to their lunch and dinner menus, which go until the last guests are seated at 7 pm.
The newly expanded dining room welcomes up to 50 guests and features a bar seating area—dining at the market has never felt more restaurant-ready.
Every department in the store benefits from the roomier interior, and every square inch of new space is utilized. Prepared foods fill the center display cases for people who want to avoid cooking at home. Casseroles, side dishes, sandwiches, seasonal soups, and salads… there are so many options, and all are house-made with fresh ingredients.
Head Butcher Ricky Dare at work in the fully staffed butcher counter, offering custom cuts and house-made sausages for grill aficionados.
The butcher counter, run by Head Butcher Ricky Dare, offers just about any cut of lamb, beef, pork, and chicken that a grillmaster could want. The expanded cheese counter, a particular area of interest to me, offers a great balance of domestic and imported cheeses and all sorts of crackers, crispbreads, and other accoutrements needed to create a killer cheese board. Senior manager and cheese buyer Mimi Powell has plans to bring in even more kinds of cheese.
At the rear of the store is the wine country. Sommelier and wine buyer Gary Sullivan keeps the racks full of choices from across the globe in all ranges of style and price points. Craft beer is also available, and the team hopes to add spirits to the offerings in the future.
The gleaming bakery cases and bread baskets that claim the length of the back wall are simply irresistible. The hardest part of taking it all in is choosing which treat to enjoy. Do I indulge in the house-made raspberry strudel or Basque cheesecake? An impossible choice. (Well, not really. Key lime pie won!) More than two dozen smoothies, coffee, and tea options, both hot and cold, just make it harder to choose.
Bakery cases-upon-cases of house-baked treats: from Basque cheesecake to key-lime pie, making dessert decisions the hardest part of your visit.
Some Things Never Change
The fancy new digs haven’t changed how Farm & Coast Market does things. Customer, quality, and employees are still at the center of their business philosophy.
Kitchen manager Susan Igler and her team make everything by hand, sourcing locally whenever possible. From the chicken sausages served at breakfast to their smoked pastrami, they use only the absolutely freshest and best stuff available to make everything in-house. Quality is everything. Always has been, always will be.
The catering department still offers an impressively expansive catering menu for just about any event. Not only can they handle any group size, but they do it in style, catering parties, weddings, and even pig roasts. Nothing is out of the question.
Community and team enrichment are still so important to everyone. Other than their busy summer season, which runs from late June to early September, the calendar is packed with classes and events like “The Art of the Appetizer” and “Surf and Turf.” The wine club, run by Gary, gives attendees a chance to try the latest and greatest bottles.
One of the best-selling classes is… pizza! Not surprisingly, given Farm & Coast Market’s reputation for making excellent pies. “Our pizza is kind of a big deal around here,” Jody proudly mentions. “People love it, and it’s entirely made from scratch.” So loved are their pies that the market offers pizza-making classes for both kids and adults.
Even leadership remains unchanged through the redesign. The senior managers helming the ship have all been with the company since opening in 2016, and the same with the wine buyer, Gary. Starting with 35 employees, they now oversee a crew that has grown to just shy of 100. Their focus on customer satisfaction and investment in their employees has created a culture that keeps the place humming smoothly, ensuring each customer leaves satisfied.
Jody steps aside to speak with an employee. Within moments, she’s focused on the next task that will help make Farm & Coast Market a better experience for everyone. Even with the new space and fresh paint, some things never change.
Farm & Coast Market
7 Bridge Street
Dartmouth, MA 02748
(774) 992-7093
Featured recipe:
Red Wine & Urfa Chili Chimichurri Recipe
Red Wine & Urfa Chili Chimichurri
Ingredients
- 2 cups fresh parsley finely chopped
- 2 cups fresh cilantro finely chopped
- 2 cloves garlic minced
- 2 tablespoons Urfachilis (or substitute any dried chilis you have on hand)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar
- 3 tablespoons dry red wine
- ½ cup olive oil
- Salt, to taste
Notes
Find more images from our Farm & Coast feature in the photo gallery linked below:
Farm & Coast Market
7 Bridge Street
Dartmouth, MA 02748
(774) 992-7093
