Inside Market Hall

Introducing NEW croissants from Market Hall Bakery: Classic and Prosciutto & Gruyère, now butterier, flakier and tastier—basically, more authentic—than ever. We follow Croissant Master Mark Chacón into the MH Bakery kitchen to learn the secrets to creating and selecting an...

Are tree-ripe peaches in season? Yes, when you're in on the secrets of foothill farming. You can still make that tree-ripe peach galette! Over the last two decades, while shopping at MH Produce, you may have glimpsed him: an unassuming man in a green apron, stocking pears or pointing...

Market Hall Foods owner Sara Wilson hugs Executive Chef Scott Miller at his 30-year celebration In 2017, Market Hall Foods, formerly The Pasta Shop, has been celebrating its 30 years as the flagship store inside Rockridge Market Hall in Oakland. This month, Executive Chef Scott...

You've probably glimpsed her around Market Hall Foods (formerly the Pasta Shop), a woman with pink hair in a white chef jacket, peering into the prepared foods display, hovering over the sandwich case, or in earnest conversation with a floor staff member or any one of a legion of cooks in crisp...

For our first ever store-wide Bastille Day Soirée, we are honored to host Kitty Keller of KL Keller Foodways (pictured above), America's importer of France's finest ingredients. Here, she shares a bit of her story. Stop by Thursday to hear more and say bonjour! What brought you to France?...

It's here at The Cheese Counter, Rockridge Market Hall (Oakland, California). What dwarves 80-pound wheels of Swiss Gruyère and smashes rounds of Dutch Gouda? Weighing in at 365 pounds, our mammoth wheel of Crucolo has just rolled into town—and yes, we've got the only one in the...