First Look

First Look at the Super-Chunk-Adjacent New Wave Market Opening July 8 (Spoiler: It's Freakin' Awesome)

Country and Sergio Velador own Super Chunk and New Wave Market in Old Town Scottsdale.
Country and Sergio Velador own Super Chunk and New Wave Market in Old Town Scottsdale. Jacob Tyler Dunn
Since last year, Country and Sergio Velador, the pair behind Super Chunk, that Old Town baked goods utopia famed for treats like mesquite chocolate chip cookies and super addictive caramel corn, have been talking about expanding operations to include a dessert bar.

And then their plans grew.

Nine months later, they are preparing to open the New Wave Market, an 1,100-square-foot, light-filled cafe and market place adjacent to Super Chunk.

The shop will be open from 8 a.m. to 5 p.m., Tuesday through Sunday, for breakfast and lunch through the end of the summer. Come fall, the dessert bar will officially launch, and hours will be extended to 10 p.m. nightly.

click to enlarge A challah roll breakfast sandwich at New Wave. - JACOB TYLER DUNN
A challah roll breakfast sandwich at New Wave.
Jacob Tyler Dunn
The new breakfast menu will feature items like Country's fresh-baked sourdough bagels topped with fresh cream cheese and lox; a challah roll fried egg sandwich layered with thick-cut bacon and topped with fresh pesto; and downright sultry French toast, make using her pineapple Hawaiian bread, topped with whipped mascapone and fruit preserves.

click to enlarge Nitro cold brew from local roaster Peixoto is on tap at the coffee bar. - JACOB TYLER DUNN
Nitro cold brew from local roaster Peixoto is on tap at the coffee bar.
Jacob Tyler Dunn
In keeping with their long-time support of fellow small business owners, Peixoto coffee is on the coffee bar, which includes nitro cold brew on tap.

The lunch menu will now include bistro-style, sourdough pizza, with more sandwiches and salads set to be added over the summer. And on the desert front, new ice cream flavors, like Zak's single-source chocolate, cake scraps, and Peixoto coffee, will be featured on a rotating menu along with freshly-made waffle cones that come in plain, chocolate, and pretzel.

To make things even better, the market is BYOB, with no corkage fee for beer, and an $8 corkage fee for wine that will be waived if the bottle is purchased from neighboring Kazimierz World Wine Bar.

click to enlarge New Wave is a light-filled space with strong Wi-Fi and cold brew on tap. Sounds like the perfect place to spend the afternoon. - JACOB TYLER DUNN
New Wave is a light-filled space with strong Wi-Fi and cold brew on tap. Sounds like the perfect place to spend the afternoon.
Jacob Tyler Dunn
Add to all this a strong wifi connection, and you have a winning combination. But the most amazing part of the new market, so far, is the interesting mix of products on the delicate shelving that lines the walls (check out our amazing slideshow of the space).

click to enlarge Discarded wooden wine crates are used as customizable gift boxes at New Wave. - JACOB TYLER DUNN
Discarded wooden wine crates are used as customizable gift boxes at New Wave.
Jacob Tyler Dunn
A whimsical collection of dinnerware, cookie jars, and cake stands are intermingled with flavored sea salts, high-end teas, organic jams, spicy honey, single origin chocolates, and unusual spice blends, all in picture perfect packaging, of course. It is a veritable wonderland for the food-obsessed, complete with customizable gift boxes packed in old wooden wine crates.

click to enlarge FELICIA CAMPBELL
Felicia Campbell
The couple are proud of the fact that they buy almost all of their goods directly from other small business owners, hand picking quality products, many of which were winners of The Good Food Awards. And their good taste shows as the offerings feel exciting and well-curated.

The grand opening is being celebrated a week from Saturday (on July 8) with free mini waffle cones.

New Wave Market
7120 East Sixth Avenue, #20, Scottsdale
602-736-2383
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Felicia Campbell has written about food, culture, and cars for digital and print publications all over the world and is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia (Andrews McMeel, 2015). Her husband learned quickly that she’d rather get a bag of avocados than a bouquet of roses.