Wentworth + Fenn and Bleu Barn Bistro will be among the first food stalls opening at Camp North End. Camp North End has been pushing to become a culinary destination in the city, adding several restaurant tenants — including a new spot from Greg and Subrina Collier — as well as some food stalls.

Wentworth + Fenn is a high-end bakery out of a refurbished Shasta camper. Pastry chef Samantha Allen, who was the pastry chef at The Fig Tree before shifting full time to Wentworth + Fenn, is most well-known for her macarons. She also serves scones, cookies, cakes, breads, and coffee from the camper.

Bleu Barn Bistro has been a staple in the Charlotte food truck scene for years, focusing on a farm-driven menu. Bleu Barn, owned by Tara and Brent Ebersold, also has a large catering operation. At Camp North End, they plan to serve breakfast in the morning and lunch staples, such as sandwiches, salads, and tacos, during the day.

A third concept, Bow Ramen, will also open in the food stalls, which are on the section of Camp North End’s property that borders Graham Street. Bow Ramen’s original location is in New York.

All three of the stalls are expected to open in March. Read more about Camp North End’s push to become a culinary destination in our earlier coverage. —Kristen Wile

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