A new fruit market in San Fran is opening soon, and it’s bringing in some new faces.
The fruit and nut farmers market is set to open its doors to the public on Thursday, March 31.
The market, named the Monk Fruit Sugar Company, is a nonprofit enterprise founded in 2015 by Jack’s Fruit Market co-founder and CEO Chris Pinto.
The space is located in the heart of San Francisco’s Mission District, on Mission Street and is the brainchild of Jack’s Market coowner and entrepreneur Jim Tumlin.
The company was founded in an effort to make fruit-based sweeteners more sustainable and accessible.
The goal is to create a product that can be used for more than just sweeteners and to help people find a healthy, delicious alternative to sugar.
The Monk Fruit Company was inspired by the experience of Jim’s father, who died of cancer in 2013, and his mother, who lost her battle with breast cancer when she was a teenager.
Pinto is an avid cyclist, which allowed him to explore the world and find new sources of fruit, nuts and other fruits.
The monk fruit sugar he is working with, he said, is not only a natural sweetener but also an organic source.
“It’s a lot more accessible and more convenient than anything we could possibly do,” he said.
“A lot of the sweeteners we’re using have been tested in labs and they’ve been shown to be very high in antioxidants, very high on fiber, a very low glycemic index, and they’re not processed at all.”
Pinto said that the Monk fruit sugar is made by a small team of farmers, which includes three different fruit-growing families.
“The first one, they grow it in their backyard, and then they put it in a big warehouse and send it to us,” Pinto told me.
The second one, he added, grows it in the San Francisco Bay Area and they then send it out to our local growers.
The third one, which Pinto says is a larger operation, grows the fruit from the soil and sends it to the market.
The Monkey fruit is one of the few varieties that can grow in the Bay Area.
In the market’s website, it states that the company produces its own fruit, but they have also sourced fruit from many other farms.
“We use our own local farmers in the U.S., and that’s where most of the fruit comes from,” Pint said.
Pint told me that they have a lot of interest in the Monk product, which has been around since 2012.
“When we started looking at what could be used in the market, we came across a lot, but there was just no way we could scale it up and scale it across the country,” he added.
“There are other, smaller, more sustainable markets that we could have been involved in, but we really wanted to take the Monk to the next level.”
Pint added that the Monkey fruit has been a hit with shoppers.
“They love the taste of it and they love the texture,” he explained.
“People are really excited.”
He said that they were able to secure a major tenant to open the Monkey Fruit Sugar Market.
“Our first tenant was a family that had been at our table a lot for the last couple of years,” he told me, noting that they had just been renovated.
“That’s when we decided to get the Monk,” he continued.
“And they said, ‘We really like it, it’s going to be a really good fit.’
We are going to build a whole new space in the center of the market and we’re going to bring in other farmers to do the same.
It’s going be a big, huge, beautiful space,” he concluded. “
So the next tenant, we’re very excited to bring them into the Monk.
It’s going be a big, huge, beautiful space,” he concluded.
“This is our first real tenant, and we really want to make sure we have the right partner for it.”
The Monk fruit is already well-known in San Franciscans circles, and Pinto sees it as an ideal place to launch his company.
“I think it’s a great fit for San Francisco, and this is a perfect place to expand,” he noted.
The monks market will be located at 701 Mission St. “But, we also have a couple of other farmers who have a great relationship with us,” he shared.
“Jim’s Market is a great place to be and it just makes sense that we would expand the Monk and bring in new growers.”
The market will feature a full line of organic, fair trade and sustainably sourced goods, and will also have organic fruit and nuts.
Pinsen hopes that the Monks will serve as a gateway for new products and farmers to be able to reach the consumer.