North Market is proud to add another family-owned and operated venture to our portfolio of independent food and food-related businesses. We are proud to welcome North Market Spices, an undertaking by Ben Walters with the support of his parents Randy and Cindy.

The Walters family has always been fans of the North Market and as self-proclaimed foodies they love the selections the North Market has to offer. One Saturday afternoon while Ben and Randy were having lunch at the Market they noticed a vacant booth and proceed to discuss what type of business they hoped would fill the spot. As avid cooks, they frequently purchased raw ingredients from North Market merchants, but had to stop elsewhere for their spices. With that in mind Ben declared, “I hope they put a spice store in there!” Randy agreed that it was such a good idea that they should pursue it themselves and the two picked up an application. We agreed that a spice shop would be a great addition and North Market Spices will open in the northwest corner of the Market this August.

The mother and son team behind North Market spices brings their own experience and experiments with cooking and seasoning dishes to the table. When asked what favorite things the two like to cook Ben explains, “It depends on the season. In the summer it’s a lot of chicken and ribs using our own specially blended barbeque rub. We also enjoy making seafood paella. In the fall we like to smoke turkeys using different rubs. In the winter we enjoy traditional roasts and savory stews. In the spring our go-to dish tends to be lamb - we never make it the same way twice! You’ll always find us in the kitchen or by the grill trying a new dish. It’s amazing how trying a different spice or two can completely change the flavor of a dish.” There is no doubt that the Walters will have plenty of advice to offer about seasonings to complement dishes to be prepared by North Market shoppers.

North Market Spices will carry more than eighty varieties of top quality spices, herbs, blends and rubs from around the world with an ever-expanding line of products and discoveries. These will be offered in a space designed to represent a contemporary international market. The rich wood paneling and distressed wood is intended to be reminiscent of the crates that spices would have been shipped in by the East India Trading Company. With its broad range of aromatic offerings, North Market Spices will appeal to everyone from the casual cook to the chef extraordinaire. As ardent supporters of local businesses, they also hope to form partnerships and offer benefit to local restaurants with bulk purchasing options on spices.

The North Market looks forward to the opening of North Market Spices to round out its offerings. According to Executive Director, David Wible, “North Market Spices will fill an important niche for our shoppers. Now, in addition to the widest selection of the highest quality foods, Market visitors will have the opportunity to select from a wide variety of great spices, rubs, salts, seasonings and herbs.”

Amy Lozier hand crafts a dozen types of European style bread plus flaky croissants, sweet and savory scones and delectable desserts all from scratch at Omega Artisan Baking. It’s all made by hand and fresh from the oven daily.

Belgian waffle and crêpe lovers rejoice! Belgian native Jean-François Flechet opened Taste of Belgium this weekend at the south end of the North Market. The tale of how Jean-François came to be a waffle-maker is as intriguing as his crispy caramelized waffles are delectable.

Jean-François moved to the United States more than a decade ago to pursue a doctorate in Economics at the University of Pennsylvania. He eventually ended up in Cincinnati working for a market research company. After working for 5 years and receiving his green card he decided to start his own enterprise developing a vending machine that dispensed hot food. He was back at home visiting family in Belgium and attending a trade show when he was enticed by the familiar smell of Liège waffles. He discovered an older gentleman baking up fresh waffles according to a family tradition some hundred-plus years old. Jean-François was mesmerized by the process, struck up a rapport with the man and was invited to visit the production facility a few days later in Brussels. Convinced by what he learned (and tasted) Jean- François immediately purchased one of the (120 pound!) waffle irons to bring back to the United States with him and so began his foray into waffledom. 

Jean-François’ brother had to ship the contraption to Cincinnati via freight when the airline would not permit him to bring it aboard (too heavy), another friend lent his electrician’s acumen to convert the machine to function on America’s 110 volt system and acquaintance Jean-Robert de Cavel (of Maisonette and Pigall’s fame) provided kitchen space early in the venture for the creation of the specialized waffle dough.  Jean-François began baking in the Findlay Market at the back of a fruit and vegetable store. “I set up the waffle iron on a counter where they had been making coffee and there I was making waffles surrounded by zucchini and tomatoes!” recounts Jean-François of his inaugural stint at the public market. 

In January of 2008 Taste of Belgium graduated to its own space in the Findlay Market and now Jean-François has opened his second venture in Columbus’ North Market. In addition to Liège style waffles Taste of Belgium features savory and sweet crêpes, salads and an espresso bar. Liège style waffles are popular street food in Europe. The Liège waffle dough is sweeter and denser than the typical Belgian style waffles we are familiar with in the United States. They have an intense vanilla flavor and cooking in the specialized cast iron press produces a crunchy caramelized exterior. In Europe they are served wrapped in paper to go, no utensils necessary!  

The Belgian style savory crêpes are made with buckwheat flour and beer (the Belgian twist). Combinations include traditional: egg, ham and Gruyere; Italian: egg, cappicola and provolone; vegetarian: roasted red pepper, goat cheese, baby spinach and balsamic glaze; and salmon: smoked salmon, red onion, crème fraiche and chives. The sweet varieties (buckwheat omitted) include fruits and chocolate, banana and Nutella, caramel au beurre salé (lightly salted French caramel) and lavender sugar with freshly squeezed lemon. A special crêpe of the week and seasonal varieties will be added to the menu as fitting. 

Taste of Belgium’s espresso-based beverages are made with coffee provided by the Coffee Emporium. Operating since the early 1970s Coffee Emporium is the oldest coffee house in Cincinnati and possibly Ohio. The roasters at Coffee Emporium go “straight to the origin” to procure their coffee beans. “They just visited Guatemala and they’re headed to Ethiopia next. They are more fair than fair trade!” declares Jean-François. 

The next time you are in the North Market, stop by Taste of Belgium and savor the pastry that made Belgian royalty swoon.