There’s a rawness to Two Chaps. It sports wall-mounted bikes, an open galley kitchen and exposed steel shelves stocked with huge bags of flour. Owners Piero Pignatti Morano and Richie Maxfield use the space as their headquarters, roasting coffee as Blind Man and making spiced, honey-soaked tea as Sticky Chai.
Morano’s background building bikes for Deus Ex Machina and Maxfield’s experience as a coffee technician meant they took to the former welding shop with ease.
The pair fitted out the space in 2014, using second-hand finds such as a pre-loved oven, windows and seating parts, framed by The Fresh Prince of Bondi’s recycled timber planter boxes.
Their back-to-basics approach extends to the food. Almost everything is made from scratch and most of the produce is organic and sourced from nearby or made by the guys themselves.
The Mediterranean-influenced vegetarian menu features daily house-made doughnuts, cakes and muffins, two seasonal salads and two sandwiches, filled with the likes of fried egg with beetroot relish and pecorino. Morano bakes all the bread on-site, including a durum semolina loaf and white or wholemeal organic ciabatta.
Two Chaps is also open two evenings per week (Thursdays and Fridays) for dinner, serving fresh pasta and local cheeses.