Auckland’s fresh food market, Farro, will expand its presence in the city with a new store in Newmarket, slated to open in late 2026. The supermarket will occupy the former Liquorland site at 480 Broadway, transforming the space into a farmers’ market-style destination, according to company statements.
The Newmarket location is designed with convenience in mind, offering 70 carparks and access via three entry points from Broadway and Mahuru Street, as well as direct connections to both the Northern and Southern motorways, Farro CEO Garth Sutherland said.
“Newmarket is a fantastic hub for shopping, dining and entertainment, and we realize the ease of being located on Broadway will really appeal to local residents,” Sutherland stated. He likewise emphasized the benefits the expansion will bring to the independent New Zealand artisans and producers Farro partners with. “Farro has always been about connecting independent New Zealand artisans and hard-to-find ingredients with Auckland foodies, and when Farro grows, so do the opportunities for those producers.”
The new store will mirror features found in Farro’s existing locations in Takapuna, Grey Lynn, Epsom, Mairangi Bay, Mt Eden, Mt Wellington, and Remuera, offering a curated selection of fresh produce, sustainably sourced seafood, and New Zealand free-farmed meats. An in-house fishmonger and butcher will provide expertly prepared products.
Customers can also expect the full range of ready-to-eat meals from the popular Farro Kitchen. A central deli will serve barista-made Allpress coffee, matcha, in-house salads and sandwiches, sweet treats from nearby patisseries, and a selection of local and imported cheeses and charcuterie.
The Newmarket store will feature goods from over 500 Kiwi and international artisan suppliers, including Daily Bread, House of Chocolate, Cassia, and Gemmayze Street. Regular specials and the Friends of Farro rewards program will be available to shoppers.
“We’re very much looking forward to opening in Newmarket and sharing the Farro experience with the neighbourhood,” Sutherland said. “People can’t wait to welcome customers through the doors and create a space that celebrates both our producers and the community.”
