B’s Market creates reputation for freshness
B’s Market has been a place that residents rely on for fresh meats and seafood since it opened in April 2013.
For the past three years, it has developed a steady stream of regular customers that keep coming back for the quality food and understanding service.
“I hope the first thing that anybody notices is that somebody is there to speak with them as soon as they walk in the door,” owner Bridget Ray said. “We want to get to know our customers.”
It is a family owned business with Ray owning the business along with her husband Pat Ray, and that personal touch especially appeals to a close-knit community such as Chilton County.
That does not surprise Ray, who grew up in Clanton and has an understanding of the culture.
“I really appreciate our small town,” Ray said.
They hand cut their meats and only serve wild-caught seafood and U.S. shrimp.
“I like to know where my food comes from,” Ray said. “Any time you want point of origin on any of my seafood, it is readily available to you.”
However, they are not your typical meat market with a variety of specialty items to choose from, such as chicken salad, casseroles, soups and wine.
Ray takes pride in providing her customers with options, which include offering the ability to purchase by the pound or customize an order to fit certain needs.
B’s Market gets seafood in three to four times a week and will have weekly and weekend specials to showcase certain items.
“We are constantly trying to put something new out,” Ray said.
The most popular selections include kabobs, steamed seafood, and rib eyes that are marinated in what has become a treasured family recipe.
“My husband has always had high blood pressure and it was always a challenge to find a marinade that wasn’t jacked full with sodium,” Ray said. “I finally nailed it 15 years ago and made sure to write it down.”
According to Ray, several customers just come in looking for suggestions about how to cook certain meats.
She never turns them away and is happy to provide any answers that she can to help their cooking dilemma.
“My grandmother had me making homemade gravy at 11 years old,” Ray said. “I won’t put anything out here unless I’ve tried it and cooked it myself.”