Founded in 2012 as a community food garden in Oranjezicht, the market that grew out of it has become the best argument Cape Town makes for how a city should eat on a Saturday morning. Over 40 local farmers and 80 artisanal food traders, drawing 8,000 to 12,000 people each weekend — numbers that sound like a tourist trap and somehow don't feel like one, because the crowd is predominantly Capetonians doing their weekly shop. Since December 2025 the market has been housed in a purpose-built barn at the new Granger Bay location, very close to the old site. The food stalls are the reason to come early: samoosas with over 30 fillings, galettes and crêpes, pumpkin-pie flapjacks, dim sum and dumplings, grilled mushrooms on skewers, and Bigga D's birria truck on a good Saturday. The produce section is where the city's chefs do their weekend shopping — heirloom tomatoes, seasonal fruit, raw honey, artisan cheeses, free-range eggs, and ethically sourced meat and seafood. A Wednesday evening market runs from 4pm to 9:30pm, closed June and July — five bars, post-work crowd, different vibe entirely from the Saturday morning version. Go before 9:30am on Saturday to move freely; after 10:30am it is genuinely packed. — multiple stalls throughout.