I finally visited Idlers Café & Farm, a place I’ve longed to experience ever since they opened their café. I had visited their farm before, but back then, the café was just a dream in the making. From the moment the café opened, I was eager to visit, especially after hearing my former team members rave about it. Sadly, I couldn’t join them at the time.
The café is beautiful, calm and peaceful situated at the entrance of the farm. It’s truly a farm-to-table experience, with nearly 80-85% of the food sourced directly from their own farm. The menu is as unique as it is thoughtfully curated, reflecting the seasonal produce they grow. I indulged in a platter that showcased an array of local delights: roasted pumpkin flowers, tapioca dumplings stuffed with vegetables and citron (kichlikai), roasted sweet corn, stuffed okra, raw papaya, and ragi ravioli. Each dish was a burst of flavour, with the freshness of organic produce shining through.
I also tried their Mushroom Pizza, made from emmer wheat, with mushrooms they cultivate in their backyard of the farm and a tomato sauce prepared right in their kitchen. I ended the meal with a refreshing Citron Juice Soda, the perfect finish to an incredible meal.
The café and farm are run entirely by women, with the exception of David, who provides guidance to the team. Anne, the hostess, is warm and welcoming, a trait that clearly extends to the rest of the staff.
The farm itself is a marvel, with meticulous care given to the cultivation of vegetables, greens, and rice for the café. They even hand-pound their rice manually—a dedication I’ve rarely seen elsewhere ( see the video). They also save their seeds for the next season, ensuring sustainability. I was fortunate enough to witness their bread-making process, learning how they craft their loaves from paigambari wheat. Their cinnamon-rolled bread was nothing short of extraordinary.
The entire experience was not just about savoring delicious food, but also about learning and being inspired by the passion and dedication that David, Anne, and their team pour into their work. It’s a visit that will stay with me for a long time, and I feel incredibly grateful for the opportunity