When Stockton Market owner Dana Rae Ashburn envisioned reopening this type of business post-COVID, she says she wanted to create something brighter, more modern, but still warm and welcoming: "A place where locals and visitors alike could feel at home. Think: the charm of a country market, but with the quality of a Dean & DeLuca or Daylesford in the UK. I’ve always been inspired by Round Swamp, Loaves & Fishes, Eataly, Gjusta To Go and even None Such, a local favorite with the best cornbread ever."
From operating within the ambiance of a building originating in 1890, Dana says jumpstarting Stockton Market on July 19, 2024, was "a full-circle moment."
"Many years back, the building was owned by the Ericco family, who ran Ericco’s Market, a beloved grocery and convenience store that locals still talk about. Some of the Ericcos still live nearby, and eat here at the market today," Dana explains.
The building then served as a furniture store, before it became the Stockton Farm Market, which was owned and operated by Dana's parents. "I worked alongside them, and loved being at the café, chatting with customers, soaking in the energy of the place," she recalls.
Later, the market changed hands, and like many businesses, Dana says it shut down during the pandemic. "At the time, I'd been looking to open a bakery nearby, initially inside the Stockton Inn. But when the inn staff needed the space for a private dining room, I needed more space for my ever-expanding ideas. That pivot brought me back to Stockton Market," she adds.
Now, the market spotlights fresh breads and pastries, a seasonal café menu, a full coffee bar, locally grown flowers and a highly curated assortment of home and table nonperishable goods. The Stockton Market is open 8 a.m. to 7 p.m. Wednesdays through Sundays.
"Our provisions assortment is designed around three core categories: Local and Seasonal, Chef’s Picks, and Yum!," explains Dana. "Local and Seasonal items come from nearby farms and brands from a 100-mile radius. Chef’s Picks are selected by our chefs, showcasing their personal favorites. Yum! includes irresistible treats too good not to share. Our assortment ensures there’s something for everyone and every occasion."
Classic viennoiserie, an assortment of artisanal breads, seasonal cakes, tarts and more are led by head baker Guada Morón and lead bread baker Jacob Garfein. Gluten-free options are available.
"Everything is baked fresh daily. Nothing carries over to the next day. Leftovers are donated to Fishman’s Mark or go home with staff; nothing's wasted," assures Dana.
Chef Chadd Jenkins, formerly of Little Fish in Philly, created an all-day dining menu featuring craveable breakfast items, soups, tartines, sandwiches and seasonal salads.
Dana says Chef Chadd has an intuitive way of combining seasonal, local ingredients. "He designs our café menu, makes the prepared meals, the dinners to go. He’s the heartbeat of our kitchen."
The market also features locally grown flowers by Wildbird Flowers and a rotating pop-up corner in which Dana exclaims that new or returning vendors can shine. "It’s a living, breathing market, always evolving."
She says she really enjoys collaborating with others who make the market what it is. "Whether it's brainstorming seasonal displays with Annie from Wildbird, putting the finishing touches on a cake, or tasting a dozen dishes in a row, those creative, hands-on moments are when I feel most alive. I definitely roll myself out of here some days, but honestly, it’s the best job ever."
Dana confirms she also appreciates the market's community aspects.
"I've seen people meet for the first time, reconnect after years, gather in groups big and small, share meals with their children, hold book clubs, push tables together, wave across the room, and exchange information right in our seating area. It's become a true gathering place for all ages, and I love that," she adds.
Prior to operating Stockton Market, Dana's background and expertise thrived in the world of makeup artists, stylists, photographers and set designers. "By my high school senior year, I was interning in NYC with makeup legend Bobbi Brown," she shares.
She then studied Fine Arts at Syracuse and Parsons, but left to enroll at the Makeup Designory in SoHo, specializing in prosthetics. After graduating, she assisted celebrity artists at The Wall Group, with her first job being on set for "Project Runway." Thereafter, she says she built a strong client base of her own.
In 2015, she says her first cosmetic product, Cat Eye 101, was patented. "In 2017, Sephora selected me as one of 10 “visionary female founders shaping the future of beauty," a major milestone I'll never forget."
Over the years, her cosmetic work has been seen in popular consumer publications, such as Harper’s Bazaar, Seventeen, Women’s Health and Nylon. She’s also collaborated with well-known brands, influencers and public figures.
However, through it all, Dana says she felt a steady, inner tug toward the hospitality field. "So I enrolled at the Institute of Culinary Education and dove into restaurant management, pastry and cake decorating. I loved it. On weekends, I’d help my mom at the market café. It was joyful chaos and it stuck with me."
When the pandemic hit, she says she saw it as an opportunity for big change. "I was ready to leave my childhood dream. I handed off my beauty clients, moved home to New Hope with my husband, and started baking for my friend, Chef Chadd Jenkins’s food pick-up business."
"People are often surprised by my switch from beauty to food, but to me, it’s always made sense. Both industries are rooted in service, creativity and joy. Nothing I’ve done has been wasted. Color, texture, light, shape, composition, team work, people skills, critiques, confidence -- it all flows into this," confirms Dana.
Dana says they recently launched Coffee Talk at the market, a popular series during which authors, speakers and guests share stories over coffee. She adds, "We’re also experimenting with a Supper Club; our first one sold out in just 15 minutes with zero promotion. I’m hopeful it becomes a monthly tradition."
Every Thursday is Pizza Night, a reservation-based event with spots offered on the market's website every Tuesday at 9 a.m. "We're also working toward launching a full dinner menu soon," reveals Dana.
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engage with this most unique market
Stockton Market is a bakery and café with provisions, pizza nights, special events and catering. It's located at 19 Bridge St., Floor 1, in historic Stockton, New Jersey. Owner Dana Ashburn says the menus are thoughtfully crafted with locally sourced ingredients and guided by the seasons. The market also offers chef-recommended provisions and customer favorites. Dana invites guests to engage in hands-on experiences, such as floral workshops, and to hear from authors and speakers over coffee. Whether dining in or picking up, she hopes shoppers will enjoy exploring the market's wide array of offerings.