Our Mission

Le Marché Cezanne is inspired by French painter Paul Cezanne's beautiful reflection of life and nature in late-1800s Provence, France. Cezanne's art captured the natural essence of an era when individuls ate produce from their gardens, meat from their nearby farms, and fish from their local fishermen. With this philosophy in mind, our mission is to serve the Potrero community and beyond by offering local, organic food to promote healthy lifestyles.

Above all, Le Marché Cezanne is committed to the local community. By donating food to nearby nonprofits, offering discounts to shoppers who bring their own bags and coffee cups, and sourcing food from local growers and markets, we hope to brighten our little corner of the world like our namesake.

Our Partners 

Ritual Coffee

At the same time internationally renowned and a local favorite, Ritual Coffee Roasters is a fully independent, woman-owned coffee sourcing and roasting company founded in 2005 in San Francisco. Ritual purchases coffee directly from the farmers who grow it, and they are a pioneer of the West Coast style of light roasting that continues to define & push the boundaries of what coffee can be. In addition to their roastery and training lab, they operate three unique cafes in San Francisco and one in the heart of wine country in Napa. 


Olive This Olive That 

An educator, world traveler, foodie, certified health coach, olive oil sommelier, and Bay Area native, Janell Pekkain, founder of Olive This Olive That, had no idea what she was embarking on when she traded in her passport for a brick and mortar olive oil shop near her hometown in the charming San Francisco neighborhood, Noe Valley, almost ten years ago.



Batter was created out of a lifelong passion for baking; a unique creative energy; and a love for bringing people happiness through wonderful food. Owner & founder Jen Musty has been baking for as long as she can remember – standing on a chair next to her mother before she could even reach the counter.  Batter was launched full time in May of 2008, and has grown from a fledgling, one-woman business to one of San Francisco’s iconic favorites.  Today, Batter operates a busy wholesale & special event business, two retail locations (a FiDi kiosk + a flagship bakery & café); and a bustling Ferry Plaza farmers market stall. 


Steep Food Hill

Steep Hill Foods granola is made in a home kitchen on the top of the Castro hill. In addition to its location, the name has another meaning as the owner, Tricia Stone, began Steep Hill to sell her granola to raise money for a high school mountain bike team that she co-founded.

Steep Hill Foods has grown, and now, you can find four organic granolas in small markets in the Bay Area. They are all crispy, nut-dense and have a sweet/salty balance. Each granola has a unique mix of nuts, seeds, fruits and spices. They have a strong following among local food lovers. Her now-grown kids have been involved from the beginning—one inspired her to start making granola, another designed the front label, and the third helps her bake during peak times.  For Tricia, making and sharing the granola is an expression of love. Steep Hill Foods still gives a percentage of its profits to organizations that get kids outside in Northern California.



Prime Root

Prime Roots is on a mission to provide a better cut of meat for every type of eater. Rooted in koji, Prime Roots is able to replicate the taste and texture of meat without any of the environmental costs of animal proteins. Prime Roots sells a range of koji-based deli meats and charcuterie.



Acme Bread

Acme Bread's mission is to make and deliver the very best bread we can every day. As a 22-year-old college student and busboy, Steve Sullivan introduced bread baking at Chez Panisse restaurant in Berkeley in 1979 because he loved baking bread and because the commercially available breads at the time fell short of the exacting quality standards at Chez Panisse. Over the course of several years, it became clear that other restaurants and food stores also wanted better bread as well, so Steve and his wife Suzie worked to open a small wholesale bakery in 1983. Over the nearly 40 years since then Acme has grown considerably - now with 4 bakeries and over 200 employees - but only in response to customer demand and always with the same commitment to quality and sustainability. In 1990 we began using only Organic flours and grains in our breads. Our largest facility features a huge Solar power array and we run our 3 dozen delivery vehicles on Biodiesel.



Rosalind Bakery

Matt Kosoy is a tech industry veteran who became obsessed with making bread (way before the "sourdough phase" of the pandemic in 2020). He started making bread out of his home in Pacifica for neighbors and then started selling loaves in front of a local coffee shop (P-Town Cafe).

By spring of 2017, Matthew moved out of his home kitchen and into a shared commercial space in San Francisco, and set a goal of developing a business around his love of bread making. His first step toward that commitment was selling bread at a weekly farmer's market. Fast forward to September 5th 2019, after a year of construction, Rosalind Bakery opened to the public. Matt named his new company "Rosalind Bakery" after his maternal grandmother Rosalind Rabin.

Ever since he's been working hard to create wonderful food for his community.



Liquified Juicery

Liquified Juicery is woman owned and operated by Ashley Comora. It was founded in 2019 with the mission to help heal others from the inside out the natural way, while reducing waste and giving back to the planet and community. Liquified Juicery is fully Zero Waste, only glass bottles are used for all products. All of the pulp/cuttings are donated to an animal Sanctuary “One Living Sanctuary” in Martinez for the rescued animals to enjoy. Also, the pulp is given to a community farm “Urban Tilth” in Richmond. They use the pulp for compost which they then grow food that’s donated to families in need.  



Each and every jar of preserves from Jamology combines the best of two worlds — sunny California and cafes of the streets of Paris. We believe that less sugar and more fruit makes better jam — it’s really that simple!