Welcome to this week’s edition of the Bondi Produce Weekly Market Report—your go-to source for the latest on pricing trends, supply shifts, and standout products hitting the scene. Whether you're menu planning or managing food costs, we've got the updates you need to stay ahead.

Here’s what we’re tracking this week:

📈 What’s Up?: A combination of cold weather, regional transitions, and tight European supply is driving price increases across several key items this week. Expect elevated pricing on select creamers, tomatoes (including heirlooms), flat beans, peppers, asparagus, radicchio, Belgian endive, frisée, butternut squash, Napa cabbage, and limes.

📉 What’s Down?: We’re seeing price drops this week on a few key items thanks to improved availability and stronger supply. Bosc pears, salted butter, red and green seedless grapes, and Chinese eggplant are all trending down in price—now’s a great time to stock up while the market’s in your favour.

🍞 New & Newsworthy: Meet Lev Bakery and take advantage of our discounted intro offer on the first 75 cases of par-baked artisanal white sourdough!

🥓 Gap In Guanciale Availability: Delayed in transit from Italy—expect a 3-4 week out-of-stock period. We’ll keep you posted.

🧄 Pantry Pick of the Week: August’s Harvest local black garlic.

📆 Save the Date: Come visit us at Booth 3013 at the RC Show, April 7–9!

Let’s dive in…

Market Recap: What's Up, What's Down

🌟 New & Newsworthy🌟 

Meet Lev Bakery * Local Producer!

In case you missed it, say hello to the newest member of the Bondi fam—Lev Bakery!

Founded by Yoni Kamil, Lev Bakery is the delicious result of 100 years of family baking history. Yoni grew up in his family’s bakery in Ottawa, where he fell in love with the craft, then took his skills to some of Toronto’s top kitchens—including six years as a head baker.

Lev combines tradition with innovation, baking handmade sourdoughs using transitional or organic flours that support regenerative farming. Instead of the usual strong bread flour, Lev opts for French T65 flour—creating a lighter, more delicate sourdough with an exceptional crumb and serious flavour.

Your bread service prayers have been answered. Now available: Lev’s par-baked sourdough loaves—fresh-from-the-oven quality without the 3AM wake-up call. Your guests get bakery-level bread, and you get all the credit (no overnight proofing required).

🚩Red Flags🚩: Last Week's Supply & Quality Recap

• Arugula *Roots Revival* (5172) - A surge in local demand has led to limited product availability.

• Agretti (5962) - You’re loving this unique specialty ingredient, and demand outpaced supply this week. We've adjusted orders to increase availability.

• Stracciatella (7819) - A brief delay in production and packaging has been resolved. No further disruptions are anticipated.

• Fancy Mix Lettuce (10531) - High demand, paired with slower crop growth, has tightened supply. Conditions are expected to balance out over the next few weeks.

• Forced Rhubarb (4937) - European and local production are ramping up—we should see improved availability in the coming weeks!

• Guanciale (6442) - Due to freight delays, our restock is currently in transit from Italy and won’t arrive for another 3–4 weeks. We’ll keep you updated!

• Cranberry Kombucha (4747) - A production delay at Greenhouse has made our Cranberry Kombucha temporarily unavailable. No confirmed ETA yet, but we’ll share updates as soon as we have them.

🧄 Pantry Pick of The Week 🧄 

August’s Harvest Black Garlic * Local

Chef Favourite Alert! Meet your new culinary obsession—local Black Garlic from August’s Harvest.

Chefs appreciate black garlic for its rich, umami depth and versatility in the kitchen. It’s easy to work with and brings a unique, complex flavour to a wide range of dishes.