After an impressive career as a chef spanning seven countries, Adam Fehrenbacher returns to his roots with the savory and customer-centric Fehrenbacher's Artisan Sausages in Gainesville's 4th Avenue Food Park. The wide selection of flavorful fresh-made sausages, specialty cuts, charcuterie and plates of fresh ingredients has quickly developed a loyal following. The unique combination butcher shop, retail store and deli offers something for everyone, whether you want to grab a light-fare lunch or take home one of their meat products. The recipes are a combination of Old-World classics and new flavors created by small batch testing. Their colorful vegetable-driven rotating lunch menu highlights the meats they produce and is posted on their Facebook and Instagram page each day at 10 a.m. A vegetarian option is always included. Gluten free? Any sandwich can be converted into a salad. Popular menu items include Bavarian Bratwurst, Ginger & Sage Breakfast Sausage, Sweet & Spicy Italian, Datil Pepper & Garlic, Trinidad Moruga Scorpion Pepper Andouille, Sun-dried Tomato & Basil, Mexican Chorizo, Salt & Pepper Hickory Smoked Links, Cured Pork Belly Pancetta, Yellow Currywurst, Boudin Blanc, Portuguese Linguica, Greek Loukaniko, Ghost Pepper and Panang Red Curry. Growing up on a farm in the Midwest, the Jonhson & Wales University graduate's passion for food stems from gardening, hunting, fishing, canning and meal preparation SC with his six siblings. He learned the craft of sausage making at a young age, as secrets of expertly curing meats were LL passed from generation to generation. 

After five years as the Chef De Cuisine at Mildred's Big City Food, frequent requests from customers led him to consider opening up his own shop with tailor-made dishes. His pâté, terrines, galantines, rillettes, hams, bacons, pancetta and sausages are often featured on their menu. While Fehrenbacher is grateful for the experience he gained at high-end restaurants in Paris, London, Vienna and Munich, he knew he wanted to open his business in Gainesville. "I fell in love with this town. It's youthful, educated, vibrant with talented artists producing beautiful murals and excellent music. It's full of good people who are welcoming. There's a real sense of community. I wouldn't want to be anywhere else."

Since most of his career was working behind the scenes in the kitchen, he finds the most rewarding part of his latest venture is the direct interaction with his guests. Many quickly become regulars and close friends. "Now I get to see people's reactions to my dishes and talk to them about something we are both passionate about. It's really exciting and it keeps it interesting for me. I'm even more motivated to try new things so that I can put a smile on someone's face."