The shelves at the new grocery co-op are intentionally short. There is fresh produce, bread, milk, canned staples, and a small cooler of prepared meals, but not every product a shopper might want on a large weekly trip.

Members helped choose the opening inventory and can suggest changes each month. The store is testing whether a smaller shop can earn repeat business by being close, predictable, and responsive instead of trying to compete on selection alone.

The first quarter will determine whether the co-op expands its hours and delivery service. For now, the owners are watching what sells, what goes unsold, and which requests keep coming back.