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Introducing Farmhouse Corner Market in San Luis Obispo

Today we’d like to introduce you to Farmhouse Corner Market.

Ryan Harris – Owner
Leanne Harris – Creative Strategist
Will Torres – Chef
Kari Torres- Owner

Leanne: Well, an attorney, a stay at home mom, a chef and his wife walked into a bar. . . wink. HaHa. Ryan and I had wanted to utilize the space below his law practice and fill it with things we love; good food, local goods, flowers and ice cream. We had met the wonderful Will and Kari, tasted their food, and knew it was a match made in heaven. We started catering to get the word out and share Chef Will’s amazing talent while getting Farmhouse Corner Market up and running.

The 5,500-square-foot business is half restaurant and half market constructed by Anderson Burton, interior design by Shorey Architecture Design + Build. The market offers freshly made grab and go items, including food and snacks for picnics and dinners. Other featured concepts include a house-made ice cream counter, flower market and local artisan goods for sale.

At the helm of Farmhouse Corner Market is executive chef Will Torres, a California School of Culinary Arts graduate and winner of Food & Wine’s “The Best Winery Restaurants in America” for The Restaurant at JUSTIN.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
While the restaurant and market were being built, we continued to build our brand through catering events. They are usually long hours but our team is so resilient and ready to roll with the punches.

Farmhouse Corner Market – what should we know? What do you guys do best? What sets you apart from the competition?
Kari: Uniqueness of our team, we brought four completely different mindsets to the table to create Farmhouse Corner Market.

Leanne: We are owned and ran by a team of two husband and wife teams.

We specialize in farm-to-table, seasonally inspired dishes. We’re bringing the LA Instagram aesthetic to the central coast.

What is “success” or “successful” for you?
Ryan: Success is more than just making money. Success is the combination of providing excellence in both products and services to customers, while at the same time remaining profitable. Short-sighted profitability will never be success. Sustained long term growth, without compromising who you are or what you stand for, is the goal.


  • Brunch entrees: $13-23
  • Dinner entrees: $12-3o, and MP

Contact Info:

Image Credit:
Andrew Gin, Kendra Aronson

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