Herald rating:
The menu will leave you feeling satisfied and oh-so-righteous. It's a modest list of freshly baked gluten-free buckwheat sprouted bread and organic seeded sourdough options - one slice (from $5) or two (from $9). Sometimes there is soup, but not on the weekend.
The look is a beautiful boutique. There's just one bench-seated table and a couple of stools by the window facing out to Richmond Rd. Under the same roof sits Muck Floral, where Sophie Wolanski works her magic with mostly wild blooms as well as a selection of hand crafted artisan wares.
The food is all locally sourced and the bread made in-house by Carter Were, who made a name for herself baking popular loaves for Little Bird Organics. The menu is pretty flexible, and all offerings generous. The pea, sheep's feta and herbs bread was a winner for round one ($7 for one slice), then a sticky Fix and Fogg peanut butter and sprouts slice ($5) for dessert. My partner was content with avocado, anchovies, parsley, lemon, with the addition of a pretty purple pickled egg ($14 for two slices).
The coffee is Supreme filter coffee ($3.50), served in nostalgic light blue plastic picnic-style cups. But it's the smooth Hawkes Bay hot chocolate ($4) that you want to warm up with when you visit Were Bros.
