“Hot, made to order breakfast keeps people at a market longer. When people eat, they linger, and lingering shoppers spend more time with every vendor there.”
— Kelly Danckert, Big Hollow Kitchen
Kelly and Amanda at the market. Everything is cooked to order on the griddle.
What You’ll Find at Our Booth
Breakfast sandwiches made to order, plus a rotating seasonal baked good.
Breakfast sandwiches on house-made English muffins with eggs, cured sausage, seasonal greens, and local cheese; yogurt parfaits; rotating baked goods.
About
Kelly and Amanda run a breakfast sandwich pop-up from Starksboro, building each order around scratch-made English muffins and hyper-local ingredients. Amanda brings recipe development and food policy background; Kelly has farm and outdoor cooking experience. They work directly with regional suppliers like Maple Meadow Farm and 5th Quarter, rotating seasonal vegetables and proteins into their menu.
Kelly Danckert, I am a co-owner with my wife, Amanda. I lead menu development, cooking, and sourcing relationships with local farmers and purveyors. Amanda manages business operations including finances, sales reporting, and customer transactions. We collaborate on marketing and our online presence.
