Steaming hot mugs of lemony chicken stock; thick, chunky, bone-based soups; and smoothies that mix raw cacao, nuts and fruit with condensed beef-bone broth cubes. This is what you get at Broth Bar & Larder.

Soulla Chamberlain’s runs her business out of the old Iggy’s bakery site. The Larder stocks frozen-stock varieties and an array of raw chocolate and date-based treats; activated nuts; gluten-free flours’ raw-milk cheeses; and various nutrient-orientated cooking products.

The Broth Bar is five stools under the store’s glass façade. There you can get all the broths and health snacks from the Larder in a restaurant format. The broths – made simply with bones, salt, pepper, bay leaves and thyme – come hot to the hands in a Mud-designed mug with the option of a flavour bomb. Fifty-cent extras – a squeeze of lemon, some spices, coconut milk or a slosh of fish sauce and tamari.

The broths are also the base of Chamberlain’s smoothies and popsicles (brothsicles). The broth isn't a predominant flavour in the sweet options, though. You’d never guess it's there, you only taste the base, whether it’s cocoa, cashew or caramel. The stock cubes are just for a nutrient kick.

The bar also serves a provincial plate, with a light chicken-liver pat-, fermented vegetables, raw-milk cheese and Iggy’s bread and veg for dipping and spreading.