Michigan-Made Goodness

Rockford’s newest business

September 3, 2009 // 0 Comments

Taking a trip through Poindexter’s Specialty Marketplace is like taking an abbreviated tour of Michigan and sampling all of its finest products. Poindexter’s, which opened August 11 in the Carriage House adjacent to the Fred Meijer White Pine Trail, offers a plethora of Michigan’s finest. Think Amish cheeses made in Lakeview, Clancy Fancy Hot Sauce from Ann Arbor, Clarkston’s own barbeque sauce, Traverse City cherry butter and cherry salsa, and brats, jerky, and to-die-for smoked chickens from Falmouth, Mich. And that’s just for starters! Owners Nick and Nicole Poindexter are passionate about finding the best food products and offering them at a reasonable price. Their commitment begins in Michigan and broadens to places like Costa Rica, Belize, the deep south, and points around the globe when searching for top-notch goods. Nick is a self proclaimed condiment guy and loves sauces, ketchups, dips, batters—you name it. He fell in love with Marie Sharps habanera sauce on his honeymoon years ago in Belize and has been back several times, always returning with a case or two. Nicole jokes they had the best-stocked refrigerator in town—if you wanted condiments. Last October when the market turned south, Nick took a second look at his real estate business in the Higgins/Houghton Lake area, and decided the downturn in cottage and cabin sales may be a signal to follow his dream. Having watched a colleague open similar stores in Houghton and Ludington, he recognized the demand for specialty products. With his family’s desire to move to West Michigan, the hunt was on for the perfect location. Nick spent weeks researching the area, finally giving Rockford the nod. “Rockford is such a great town and the location is perfect for our business. We sell products not available elsewhere, and with our close proximity to the White Pine Trail, people of all ages will love stopping in. Knowing this is where we wanted to be, we worked round the clock to open just in time for the last Rogue River Blues Series. We grilled 600 pounds of brats opening night [Aug. 11] and offered them to passersby for our ‘soft’ opening. There’s no way we could have done this without the help of Mark Ansara [Prime Development] and our landlord, Andy Gremel [The […]