For 25 years, Andreas and Pamela Marti have been a familiar sight at Salamanca Market, serving up homemade biscuits and traditional European treats from their much-loved stall at Site 97.
Their Salamanca story began with a simple newspaper advertisement.
Looking for a change of pace after years in hospitality and small business, the couple spotted an opportunity to join the market and decided to take a chance.
A quarter of a century later, they're still here every Saturday, earning their place among Salamanca's dedicated "52 Club" stallholders who trade year-round, whatever the weather.
The Martis first met in Canada before Andreas brought his skills as a pastry chef to Australia.
His career included working in luxury hotels, while the couple also ran a café in Adelaide and produced handcrafted European-style chocolates during their time in Brisbane.
When their children reached school age, the family made the move to Tasmania, and before long Site 97 became their Saturday home.
Andreas and Pamela Marti are celebrating 25 years at the Salamanca Market.
Over the years they have introduced generations of market-goers to their range of handmade biscuits, including the traditional Swiss favourite, Engadiner Nusstorte.
Earlier this month, the couple marked an impressive 25 years at Salamanca Market.
"We never imagined we'd still be here all these years later," Pamela said.
"What started as a small business opportunity has become a huge part of our lives. The support from customers over the years has been incredibly rewarding."
One of the things Andreas enjoys most is the unexpected connections the market creates.
"Salamanca really is a place where the world comes together," he said.
"Over the years we've met people from every corner of the globe. Sometimes those encounters are remarkable, including meeting people from my hometown in Switzerland completely by chance."
Today, the business focuses exclusively on Saturday trading, with production beginning midweek in the couple's commercial kitchen in South Hobart.
Every biscuit is still made with the same care and attention that has defined the stall since day one.
"For small producers, Salamanca provides a unique opportunity to share what you create with a wide audience," Andreas said.
"We're grateful to still be part of something that brings together locals, visitors and a wonderful community of stallholders every week."
Salamanca Market is open every Saturday at Salamanca Place, Hobart.