The History of Burritt’s
In 1987, Ken and Kurt Burritt ventured to create a small corner butcher shop in Traverse City, Michigan. Ken had a background in restaurant management, and Kurt had worked in meat markets for years. They called their store Burritt’s Meat Market. In just a short time, they found that their town was looking for more than a meat market — Traverse City needed a gourmet specialty store, so in 1988, the brothers expanded the store to include produce, groceries, beer, wine, and specialty products.
By 1995, Kurt was ready to move on, to home school his two children and travel the country. Ken and his wife, Teri, took this time to reinvent the store and boost the supply of wines from around the world.
2002 brought even more changes to Burritt’s when Ken acquired the neighboring Carlson’s Fish Market. He brought in more local products, enlarged the fish department, and changed the name of the store to fit the evolving philosophy of fresh, quality foods.
In 2012, the wine department expanded into its own space with a full granite bar and copper tables where guests sit and sip at our tastings and dinners.
General Manager Jake Kaberle joined the Burritt’s team in 2013 and has led the crew ever since, becoming an owning partner in the business.
Burritt’s Fresh Market continues to evolve and expand but always aims to keep the small-town feel through friendly and devoted service.