Photo Essay: Boston Public Market

FM photographers snapped some pictures of the vibrant scene in downtown Boston’s Public Market, home to vendors offering up everything from fresh seafood to artisanal donuts.

Courtney E. O'Regan prepares mini apple cider doughnuts. "I have probably made a couple thousand today," she said, three hours into her shift. By Xenia O. Viragh

Red Apple Farm sells mini versions of their best selling cider doughnuts at Boston Public Market. The cinnamon sugar is the first thing you smell when you walk in. By Alana M Steinberg

The doughnuts are sold fresh and warm in white paper bags, ready to eat now or take home. By Alana M Steinberg

Union Square's best selling doughnut is the Brown Butter Hazlenut Crunch, which was sold out. Other popular flavors are Birthday Cake and Maple Bacon. By Alana M Steinberg

Wolf Meadow Farm makes its mozzerella fresh, using techniques from founder Luca Mignogna, who is from Molise, Italy. By Alana M Steinberg

Caciocavallo, literally "horse cheese," is named the shape of saddlebags, in which this cheese is aged. This piece is sliced open and has chili in it. By Alana M Steinberg

Red's Best supports local fishermen and does not turn any product away. The biggest vendor in the market, it sells classic local shellfish as well as harder to find options, such as skate, pictured here. By Alana M Steinberg

According to Ryan Rasys, the Retail Operations Manager at BPM's Red Best location, this red fish is just as good as red snapper, though it is usually treated as waste. Only selling seasonal and locally caught fish, Red's Best is "at the core of what is relevant in the food scene today," according to Rasys. "If I wasn't working here, I would be here every day." By Alana M Steinberg

Oren L. Richkin prepares the Raw Bar display; he creates a unique design every day. By Alana M Steinberg

Richkin's design is not just for aesthetics; customers can purchase any combination of the shellfish and seafood behind the glass. By Xenia O. Viragh