After quietly becoming one of Subiaco’s cult coffee and brunch hotspots, organic cafe Be Free has moved into a big and bright space at Perth City Farm, where its produce-driven ethos feels more prevalent than ever.

Surrounded by community garden beds and fruit trees, the new 50-seat venue has found room to grow. It’s a full circle moment for co-founders and spouses Alessia and Caillan Richards, who began their foray into the food and beverage space by selling pre-made organic meals at weekend farmers markets.

“From our opening in Subi in 2020, Caillan has made it a ritual to visit the city Farmer’s Market early every Saturday, cultivating strong relationships with the local organic farmers who provide our produce,” Alessia tells Broadsheet. “It was these farmers, impressed by the images of our Subi cafe, who urged us to consider operating [at Perth City Farm]. This space resonates deeply with our core values, fostering an instant, almost magical connection with every visitor as soon as they walk in.”

Never miss a Perth moment. Make sure you're subscribed to our newsletter today.

SUBSCRIBE NOW

These core values centre on mindful eating, an approach inspired by Alessia’s childhood memories of her nonna bringing home weekly market hauls. After Alessia’s father died from brain cancer, her conviction to serve nutrient-dense, chemical-free food intensified.

Caillan explains: “Mindful eating, to us, is about consuming food in its purest form: local, seasonal, with minimal processing or chemicals and low food miles. Our solution is to prioritise sourcing as much as possible from local organic farmers.”

Head chef Claire Lilford-Powys works in step with the season. The dishes are shaped by what’s growing in the surrounding garden or sourced from the Saturday farmer’s market. The team works closely with the farm’s full-time gardener to track harvest times, seek out surplus crops and reduce waste wherever possible.

“We repurpose kitchen scraps and other materials into nutrient-rich compost, directly nourishing the garden that provides produce for our kitchen. This is more than just reducing waste, it’s about actively contributing to a positive, regenerative ecosystem where our actions enrich the environment,” Caillan says.

One highlight from the all-day breakfast and lunch menu is the coeliac-safe and umami-forward miso mushrooms, a savoury cheddar waffle loaded with miso-glazed mushrooms. Another dish, the wild-caught smoked salmon crumpets, is made with Lilford-Powys’s homemade crumpets, which are served topped with dill cream cheese, shaved fennel, cucumber, a soft poached egg and crispy capers. It’s a firm customer favourite and “perfectly shows our dedication to simple quality ingredients, assembled elegantly, and the chef’s love for baking,” says Alessia.

There are also standard breakfast staples, superfood smoothies, coffee by Dukes and cold-pressed juices.

Be Free’s sustainability bent extends to the fit-out. Designed by Alessia, who is an architect by trade, it draws inspiration from classic farmhouse design, taking advantage of the site’s distinctive aesthetic by embracing masonry, barn doors, exposed timber trusses and corrugated iron roofing. All materials are either recycled or derived from natural sources, with reclaimed jarrah floors, recycled cork and travertine minimising the cafe’s carbon footprint.

“The most heartwarming surprise has been the genuine, unwavering support from the established Perth City Farm community and its surrounds,” says Alessia. “When you’re launching a new venture, it can often feel like you’re facing constant obstacles, but their desire to see us thrive has been a truly refreshing and welcome experience.”

Be Free
1 City Farm Place, East Perth
0405 425 262

Hours:
Mon to Fri 6:30am–2:30pm
Sat 7am–midday
Sun closed

@be_free_perth
www.be-free.au