Grab-and-go options are coming to Mercado San Agustin via aka Deli & Bakeshop, opening December 3.
The space at 100 S. Avenida del Convento, Ste. 126, which formerly housed Blu – A Wine & Cheese Stop, is next door to sister restaurant Agustin Kitchen.
“I’m excited to bring a new vibe to the Mercado,” said Jaime Lawhorn, executive pastry chef at aka.
Seating accommodates 15 people inside and another 28 outside on the patio. The walls are adorned with 1940s illustrative plates from Fritzi Brod. A display case of pastries at the entrance is within lurking view from the window.
“We’re bringing rustic fare with sensibility to a fast casual cafe environment,” said Erika Bostick, manager at aka and executive chef at sister restaurant The Coronet.
The conveniently packaged to-go deli options are leagues ahead of a vending machine ham and cheese sandwich. The baguettines on bread from Barrio Bread include gourmet combinations of ingredients such as brie, apple, ham, and Dijon mustard.
Salads get special treatment as well with ingredients sourced through Pivot Produce. The Breakfast Salad features Southwinds Farm leafy greens, brown and wild rice, chilled soft boiled egg, avocado, seed blend, and a French vinaigrette.
Other convenient items to grab-and-go include pâté de campagne, local flowers via market bouquets from Best Buds Botanical, bottles of wine, and milk from Danzeisen Dairy. Picnic baskets may be available further down the line, Bostick said.
Operating hours will be 8 a.m. – 6 p.m. Monday through Friday, 7 a.m. – 6 p.m. Saturday and Sunday.
aka Deli & Bakeshop Tentative Menu
Breakfast Options
- Breakfast Boule – 2 eggs baked in mini sourdough boule with roasted grape tomatoes, seasonal greens, grated Welsh cheddar, and pumpkin seed pesto
- Baguettine Boat – Gruyere, mushroom, leek and eggs baked into a baguettine, sprinkled with fresh herbs
- Chia-Yogurt Parfait – Almond milk yogurt, chia seeds, fresh berries and citrus segments, sliced almonds
- Breakfast Salad – Southwinds leafy greens, brown and wild rice, chilled soft boiled egg, avocado, seed blend, French vinaigrette
Lunch Sandwiches
Baguettines
- Roasted chicken, tomatoes, baby arugula, house mayo
- Brie, apple, ham, Dijon
- Roast beef, tomatoes, mayo
Ciabatta
- Ricotta salata, sauteed shallots, mushrooms
- Cheddar, figs, honey, walnuts
- Smoked Galician, pickled red onions, chimichurri, spinach
Soups
- Chicken with winter vegetables
Deli Salads
- Asian purple cabbage slaw
- Sweet pea mash
- Beet, yogurt and dill
- Cucumber, lemon, parsley
- Pesto and fingerling potato
- Corn salad
- Tomato and basil salad
Beverages
- House Italian Sodas – vanilla cardamom, ginger
- Sparkling Lemonade
- Sparkling Water
Desserts
- Cookies
- Olive Oil Muffins
- Hand Pies
- Orange Date Cake
- Cheesecake
- Morning Bun
- Sourdough Cinnamon Roll
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
