I'm Rusty Bowers, the owner of Pine Street Market in Sweet Symbol Bakery and right now
in the retail store of Pine Street Market.
It's the ultimate farm to table food.
It's the center of the plate, it's the protein, it's the wow.
It's easy to go out and just buy the organic veggies and try to promote it that way, but
to get the customers to now start thinking about where did your meat come from, know
your butcher, that's our tagline, and kind of have that connection to where your animals
came from, knowing your farmers, knowing that we have a great relationship with Georgia
Farmers, it makes it just that much more wonderful and poetic to get your meat from
a local butcher.
Well we started off with the charcuterie side, making the salamis, the pancetta, the whole
cured mussels like copa and prosciutto, then from there naturally went into making sausages.
We really just started with Bratwurst and Kobasa and then by listening to our customers retail
and wholesale, finding out what different people in the area want, have grown it to,
I think it's like 12 or 14 different types of sausage we all.
Biggest philosophy here is by using the wonderful humane raised meats, don't get in the way
of it.
Don't add 45 different seasonings or some bizarre chemical or allergens that exclude
some of our customers.
All the sausages are 100% pure meat, no allergens, and then just lightly seasoned.
Bratwurst are just nutmeg, black pepper, and garlic, and pork.
So we're not getting in the way of that wonderful, beautiful, local Georgia pork.
We want you to taste that first and foremost.
That's really how we base all of our recipes, and then kind of with the different flavor
profiles, we're real big on not adding anything wacky.
So with the Andui, it's just very, very simple with fresh onion, fresh garlic, a little bit
of our bacon, some all-spice and chilies, and a little bit of herbs.
So there's nothing wild and crazy in there.
Even our hot dogs are very mild and buttery, so they're more family-friendly.
And again, no preservatives or chemicals.
Bacon is always going to be my favorite.
That's the only thing that we make here that I could eat a full pound of in one sitting
any day of the week.
I'm really excited about the chicken right now.
That's one of our newer products.
And now that we're working hand-in-hand with the bakery, we're doing pigs in a blanket.
We're getting ready to start testing recipes on meat pies, little handheld pies as an addition
to larger pot pies.
It's the new exciting products I think I'm the most excited about.
