Sustainability dictates every decision at Two Chaps. The flours for the fresh-baked breads are ground from Australian wheat, coffee beans are roasted up the road at Microlot Roastery, and everything that can be made from scratch is. No dish is simple here—they cram as much flavor as possible into every bite. Chia bowls come with black sesame and mango; ricotta is spread on slices of sourdough, topped with tart, macerated cherries; the blackberry crumpets come with dollops of fresh peach compote. And then the drinks. Turmeric lattes, raw cacao hot chocolates, iced tea in every flavor imaginable, and the most soothing sticky chai with local honey.

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