POULSBO — After a decade at its 10th Avenue location, Central Market decided it was time for a change.

The results of that change have become increasingly visible as renovations to the store near completion.

“When Central Market opened 10 years ago, it was a destination market, but over the years that has changed,” said store manager Tom Hall.

With the opening of stores in Shoreline and Mill Creek, store officials have discovered ways to help the chain evolve and have shifted the focus from the “store within a store” concept, Hall said.

“We recognized the need to expand in our seafood department, our organic food line, produce department and bulk foods,” he said.

To make room for the additional items, several departments have been relocated and new offerings, such as a tortilla machine, barbecue silo and culinary education area have been brought in, he said.

“The focus is on freshness — fresh produce, fresh meat, fresh seafood,” Hall said.

To highlight the emphasis on freshness, the floral department has moved to the front entrance of the store and colorful bouquets and arrangements greet customers as they arrive.

Central Market’s barbecue business has done well and as a result, the store is adding a 1,000-pound smoker.

Once the barbecue area is completed, customers will be able to choose between a sit-down dining experience or grabbing something on the go, Hall said.

The store is also adding a culinary education area near the produce department that is designed to give customers ideas for quick meals using five to seven items, which can be found in the store, he said.

“The meals will be seasonal and if it’s blueberry season, they’ll be cooking with blueberries. If it’s halibut season, they’ll be cooking halibut,” Hall said.

Along with the culinary education area, Central Market is expanding its Cook’s Express area, which will feature ready-made items such as crabcakes and stuffed pork.

“Customers can take them home and warm them in the oven and they’ll be ready to go,” Hall said.

Culinary educators will be on hand to answer questions customers might have, said Central Market culinary educator Kim Perto.

“It could be someone having a dinner party or someone wanting to know what to put in their kids’ lunches,” Perto said.

All of the recipes will be easy to prepare, Perto said, adding that in the future, cooking classes will be held at the store.

Central Market seafood manager Jim O’Brien said the enthusiasm is building as the store’s expanded seafood department is expected to open next week.

“Our customers are excited about it and it’s building staff morale,” O’Brien said.

In addition to increasing the store’s seafood selections, the renovations have made the department more efficient, he said.

“Now instead of taking 10 steps to prepare something, we’ll only have to take two,” O’Brien said.