Browse the food and craft directories, open a seller’s page, and add items to your basket as you would on any shop. Checkout runs through the market’s standard basket — you pay once for items from several sellers, and each seller posts their part of your order directly from their workshop or kitchen.

Each seller dispatches independently from their own premises, so a multi-seller order may arrive as two or three parcels on different days. The checkout shows each seller’s dispatch window — for example ‘dispatched within 2 working days’ — and chilled items (cheese, for instance) ship Monday to Wednesday so nothing sits in a depot over a weekend.

The market checkout accepts bank transfer (BACS) and payment on collection at market-weekend events. Both are handled through the standard checkout flow: choose your method at the payment step, and bank-transfer orders are confirmed with instructions and held for five working days.

Yes. Collection through the seller network is available on most listings — bakeries, dairies and studios all offer pickup at or near their premises, and market weekends are natural collection points. Choose ‘collection’ at checkout and the seller confirms a time and place by email.

Food cannot be returned once delivered, for obvious reasons — but if anything arrives below the standard its listing describes, or arrives damaged, contact the seller within 48 hours with a photograph and the order number. The market’s rule is simple: the seller either replaces the item or refunds it, and repeated quality failures remove a seller from the market.

Craft goods carry a 14-day return window for unused items in original condition, in line with UK distance-selling rules. Made-to-order and personalised pieces — engraved boards, commissioned dinnerware, made-to-measure knitwear — are exempt from the automatic window, but every listing states this clearly before you order, and makers will always discuss a problem honestly if you message first.

Every food seller on Famica Market is registered with their local authority as a food business, displays a Food Hygiene Rating (FHRS) issued under the Food Standards Agency’s scheme, and lists the 14 UK-mandated allergens on every food listing. Ratings and allergen panels appear on each seller’s page — see the Allergen Guidance long read for how to read them.

The Food Hygiene Rating Scheme is run by the Food Standards Agency through local authorities. Ratings run 0 to 5; the market requires food sellers to hold a rating of 3 or above, and displays the rating with the issuing authority on each seller page. Clicking through to the FSA’s public register lets you see the full inspection detail for any business.

Every food listing states which of the 14 allergens are present as ingredients and what else runs through the maker’s kitchen — and because of the maker-first rule, you can message the person who actually cooked it before you buy. For severe allergies, read the allergen panel, ask the maker directly, and make your own judgement; the market makes information available, but the assessment is yours.

Apply through the become-a-seller page with details of what you make, where you make it, and your food business registration or FHRS rating if you sell food. We verify the maker-first rule personally — a conversation, a look at the workshop or kitchen, and your paperwork — and onboarding takes two to four weeks from approval to first listing.

The person named on the stall must be the person who made what the stall sells — or directly made it possible (for example, a smallholder selling wax from their own hives). Reselling wholesale goods under a maker’s label, or outsourcing production while calling it handmade, is not allowed, and is the most common reason applications fail.

The market charges a flat monthly listing fee plus a small commission on sales — the current figures are on the become-a-seller page. Sellers get a full detail page with their story, hours and location, product listings with the market’s product photography standards, a place on the market-weekend calendar, and the journal’s seasonal promotion windows.

Each maker runs commissions differently, and the process is stated on their page: Fernwood Pottery takes dinnerware commissions quarterly with around ten weeks’ lead time and a test tile in the post; Timber & Twine hand-engraves boards with a three-day addition to the standard five-to-seven-day make time; Looped & Bound opens made-to-order colourways four times a year on the market calendar. Message the maker through their page to start.

Each listing carries care instructions, and they are worth reading: boards re-oil in five minutes when they look pale and never soak; lambswool takes a fifteen-minute wool cycle and recovers from rain better than you’d think; stoneware fired to 1260°C is genuinely dishwasher and oven safe. Candles want a 5mm wick trim before every burn and a full melt pool on the first.

Because production is small and seasonal by design. Pottery batches are what a kiln holds; preserve batches are what the fruit allows; chocolate bars end when a harvest ends. Listings state batch sizes and windows precisely so you can judge — and when something is gone, the honest answer is when the next one is due, not ‘always available’ theatre.