Become a seller
Eight to twelve new sellers a year, chosen for one rule: the person named on the stall is the person who made what it sells. Here’s who the market is looking for, what it costs, and how the open-call works.
Who the market is looking for
Famica Market takes on eight to twelve new sellers a year — deliberately few, because every one must satisfy the maker-first rule and that takes verification, not volume. If you make food or craft in Britain and the person answering customer questions is the person who made the product, the structure of the market will fit you: seasonal windows, stated batch sizes, allergen panels for food, and a journal that announces your kiln openings and bake days like the events they are.
Food sellers must be registered with their local authority as a food business and hold a Food Hygiene Rating of 3 or above; the rating and the 14-allergen panel appear on your page. Craft sellers must be able to show the making — a workshop, a bench, a wheel — because that is what buyers are asking about when they ask about you.
What it costs and what you get
A flat monthly listing fee plus a small commission on sales — current figures are in the application pack. In return: a full seller page with your story and your rhythm (hours, dispatch windows, collection arrangements), product listings built to the market’s photography standards, a place on the market-weekend calendar, and the Journal’s seasonal promotion windows, which are the closest thing online retail has to a first-floor market stall on a rainy Saturday.
The honest downsides, because you will find them anyway: capped growth, seasonal gaps on your listing where the harvest or the kiln says so, and a returns culture that expects you to replace or refund when something falls short. Sellers who want a catalogue that never empties will be happier elsewhere.
How to apply
The open-call opens in spring and autumn — dates go out in the Market Journal first. The application is a short form: what you make, where you make it, your food business registration or FHRS rating if you sell food, and three photographs of the work in progress rather than the finished product. We reply to every application within a fortnight, verify the maker-first rule in person or by video, and onboarding runs two to four weeks from approval to first listing.
If your product is right but the season is wrong, we say so and hold the application for the next window — half the current seller network applied that way.
Register interest — next open-call
The open-call opens in spring and autumn. Leave your details and the application pack reaches you when the next window opens.