First Order Coffee
Community is at the heart of First Order Coffee. Owner Anya Sereda’s mum makes the cafe’s ceramics, and Sereda uses coffee beans roasted by Elementary Coffee, which is a 15-minute walk down the road.
The space is bright and airy, with natural light streaming in against white walls. Look up to the ceiling and you’ll see traces of the industrial building that was once a laboratory. Despite this, there’s a sense of cosiness. There’s a cube-like wooden frame, warm lights, pot plants and a large, vivid painting by artist Sam Mulcahy. The chairs and tables were built by Sereda’s partner, Ryan Knapp.
The menu to reflects Sereda’s Eastern-European background (she was born in Russia). Ingredients such as quark, pickles and buckwheat are staples. There is semolina porridge served with poached pear, spiced sugar syrup and toasted seeds. The concise breakfast and lunch menu also features eggs on toast with fried brussels sprouts; a roasted broccolini sandwich with iceberg, bean puree and bacon; and smoked Wagyu beef, boiled egg, relish and pickles.
The focus is on seasonal and local produce, sourced partly from the Adelaide Showground Farmer’s Market. Other local suppliers include Tweedvale Milk and Barossa Fine Foods. The specialty Eastern European products come from Mozaika in Hackney.
Peanut butter cups and whoopie pies are made in-house, and croissants come from Sugar Man. Doughnuts are delivered fresh every Friday from Elementary Coffee, in flavours such as pistachio and raspberry, and maple bacon.