Our Story

The initial talks for what would eventually become Farmers & Artisans began in the winter of 2008. Several producers who had become acquainted as farmers market vendors began discussing the possibility of a year-round brick and mortar venue. The hope was that it would become a focal point for the local food community, creating connections between producer and consumer, and become a place of education. From these initial discussions, Julie Blackman and David Setzer decided to make the investment and Farmers & Artisans became a reality. They located a beautiful, old retail space in the charming village of Williamsville. The old post and beam building, built in the early 1800s was originally located on Main Street and served as a stable for the horses of the Williamsville Fire Department. Sometime in the early twentieth century, it was moved to its current location on Spring Street and has served an assortment of businesses. Julie and David liked the feel of the building and decided to renovate it to create a warm environment to sell whole and minimally processed local foods and artisan bakery items.

Farmers & Artisans opened in September of 2009. The initial group of producers consisted of those farmers and food producers in their network of acquaintances. Consequently, they have sought out and been approached by many additional food producers. Farmers & Artisans now offers hundreds of locally produced products including pastured meats, farm fresh eggs, dairy items, farmstead cheeses, seasonal produce, dried goods, locally produced grocery items, and tasty prepared foods. The array of great tasting, sustainable, and locally produced foods continues to grow!

Julie is the sixth generation working at her families’ business, Blackman Homestead Farm. Their farm was established in 1852 and continues to be owned and operated by her parents. Julie went back to the farm and gave up her healthcare career to expand the retail opportunities at their farm. She developed a value-added product line including fruit butters, sauces, and juices. She started participating in the summer and winter Elmwood Bidwell Farmers Markets, where the network of farmers and producers was formed.

With a long history in the food business, David had come to realize that the best foods arise from the best ingredients. An epiphany in February of 1999 was the starting point for the transition to eating local, seasonal foods. Perfectly prepared green beans tasted awful. The main ingredient, green beans, which came from South America were more like cardboard than food. As he became more immersed in the local food community, he decided to share a personal passion for traditional European style breads and began baking and selling at the Elmwood Bidwell Farmers Market. At the onset, the decision was made to use only quality organic flour and only traditional ingredients and methods.