Inside Pullman Market: The Heart of San Antonio’s Pearl District

The Pearl District, complete with dining, shopping, and residential centers, is a pivotal part of what makes downtown San Antonio special. With nearly 150 years of history, it’s become known as an epicenter for evening markets, remote workers, and a place for people to connect with their neighbors.

On its own, it’s a beloved third space for residents and tourists. But a closer look reveals a close-knit community thriving within its terracotta surroundings: the Pullman Market. When it opened in April of last year, it became the largest culinary market in Southwest Texas. It doesn’t just offer local groceries to residents. It also features a whole animal butcher, a sourdough bakery, a coffee shop, and a tortilleria.

Katharine Rodriguez, 23, has been a pastry cook at Pullman Market since February 2025. She had been working in a plating position for another eatery, but felt a desire to return to creating 

pastries. Now, she prepares cakes, pies, muffins, and other baked goods for the commercial side of the business.

“Everything is seasonal, so you never get anything frozen or shipped from another state,” Rodriguez said. “It’s all from Texas. I love it. We have a very good relationship with our farms. Every farm that we have, like we get our stuff from … We know them personally. So it’s all of our food. We know, basically, we met the animal it came from.”

Spearheaded by Emmer and Rye Hospitality Group, which also operates restaurant spaces in Austin, the market has gathered several awards in just under a year. It takes a village to make it successful, though. About 350 people are employed by the company — but many consider themselves lucky to be there.

“I have a really excellent team. It’s a team full of women,” Rodriguez said. “Sometimes it can get a little crazy. We’re getting very popular here, so it gets a little hectic, but it’s a good time. “

Most weeks, Rodriguez works more than five days from 1 to 9 p.m. Typically, she arrives, relieving the morning staff, prepares dozens of baked goods, and performs a massive clean of the kitchen before heading home and preparing to do it all over again. 

“What I love most about Pullman is how much we care about the people. It’s very hospitable. Every aspect of the Pullman touches every customer,” she said. “So I love that, personally.”

In the evening, the Pearl District transforms into an elevated space for a night out. With five quick-service eateries and four restaurants, each of which hosts a different concept, customers have a lot to choose from. Last month, two Pullman Market restaurants, Idisore and Nicosi, earned a Michelin Star. Another, Mixtli, maintained its star, which is no small feat.

“Isidore is spectacular,” Rodriguez said. “They reuse anything that they can. They never toss. Whatever they can reuse, they will it’s it’s wonderful, and then of course, Nicosi, our dessert bar. It’s an experience … They’re currently making their own plates right now just to give you a better experience.” 

Rodriguez says that a desire to “make pretty things” motivated her to enter the food industry. Now, it’s gone far beyond that.

“I learned about hospitality,” Rodriguez said. “I love knowing that whoever buys a cake or a cookie is getting something wonderful that I made, and it’s making their day better.”

To her, the Pullman Market team is family.

“We’re our own little world,” Rodriguez said. “It’s amazing. I wish I had something to compare it to, but I don’t.”