With just weeks remaining before it opens, Dublin's version of the North Market has announced four new tenants.

The additions bring the total announced tenants to 15, shy of the 20 estimated spots to be filled. The market expects more announcements soon, as the tenants plan to start opening "in the coming weeks," according to a news release.

The market, on the first floor of a new building in Dublin's Bridge Park development, will be a modern version of the original North Market on Park Street Downtown.

Joining the lineup are: 

Bake Me Happy, a gluten-free, wholesale and retail bakery and coffee shop, run by Letha Pugh and Wendy Miller Pugh, that has operated in the Merion Village neighborhood since 2014. 

BREaD Bakery + Café, the first brick-and-mortar operation of Fromagerie, a bakery specializing on yeasted and sourdough breads launched by Kim Hendrix.

Hoyo's Sambusas & Juices is a sister restaurant to Hoyo's Kitchen in the original North Market. This Hoyo's will focus on sambusas, fried pastries wrapped around a filling, and fresh juices.

The Pit BBQ Grill, a Dublin version of the restaurant founded by former Ohio State University football players in 2016 on Parsons Avenue specializing in meats, sides and homemade sauce.

The four tenants join 11 previously announced tenants, several of them with connections to the original North Market: Black Radish Creamery, Bubbles The Tea and Juice Company, Coastal Local Seafood, Dos Hermanos, Falafel Kitchen, Kintsugi Sushi Bar, Lan Viet, The Little Kitchen, Market Bar, Pasta Ditoni's and Reuse Revolution. 

*This article was originally printed in the Columbus Dispatch. You can see the full article, here.