Tracey Sisson has always had a passion for healthy food and a knack for cooking. So much so, she quit her job as a lawyer to begin Yardmill with daughter Georgia Smail. They travelled America for inspiration, then created a menu catering for all dietary requirements, from gluten-free to paleo; raw to lactose-free.
There’s a lot to look at while you sip your first coffee. The chefs working in the open kitchen, making fresh bread and decorating cakes, for example. Or the eye-level “Sweet Fodder” cabinet filled with healthy desserts; and the adjoining “Open Yard” with savoury dishes such as almond-crusted vegetable tarts. By the door, brightly coloured cold-pressed juices sit snug in a narrow fridge. “The Barn” offers pantry items such as housemade nut butters.
As these areas hint, the cafe originally started as a takeaway deli. Breakfast now includes carrot-cake bircher muesli; and Woodfrog Bakery bread with avocado and feta. Soup and housemade bread are the go-to combo at lunch. Yardmill regards itself as a paddock-to-plate operation, sourcing most of its produce from small Victorian farms such as Warialda Belted Galloways (for beef) and Family Homestead (for eggs).
Every Saturday the space hosts two sittings of a raw high tea. Or, you can order meals and nutritionist-designed wellness packages online, to get your Yardmill fix without leaving the house.
Yardmill is now hiring. Find out more on Scout, Broadsheet's new employment website.