The Farm Wholefoods
Husband-and-wife team Josh and Lisa Thompson always followed a healthy-eating lifestyle. But sometimes, finding ingredients was frustrating and time consuming. Their solution to help people like them is The Farm Wholefoods. It offers ingredients in their raw form, and through its cafe, gives people a taste of how to use them.
The cafe takes up the front half of the Macleay Street space, designed by TomMarkHenry and Studio Constructions. Brekky bowls might include chia-seed pudding with coconut milk, raspberry compote, blueberries, banana and coconut; or acai blended with coconut water and cinnamon, topped with goji berries and pecan granola. Cocowhip, a blend of fresh coconut and coconut water that looks and tastes like ice cream, is embellished with crunchy peanut butter praline dipped in vegan chocolate; or a shot of espresso with almond nougat and caramel sauce. For lunch, the range of savoury dishes on display might include salads and bone broth.
At the back of the cafe is a wholefood store stocked with produce from Himalayan pink sea salt and organic spices, to wild rice and raw honey, sourced where possible from smaller suppliers. This allows for greater transparency of ingredient origin and more supplier involvement in the store, including tasting sessions. Josh and Lisa have worked hard to understand the background of every item on offer, often including a “fun fact” to help shoppers learn about what they’re buying.