Every cafe says they use "local produce." It's on the chalkboard, it's on the menu, it's on the Instagram caption. But what does it actually mean? Here's what it means for us.

The relationships

Lee didn't build our supplier list from a computer. He got in the car and drove. Farms across the Latrobe Valley, South Gippsland, West Gippsland. He's been doing this since before we opened - these relationships were in place from day one.

Some visits turned into long-term partnerships. The ones that stuck are the producers who care as much about their product as we care about what we serve.

Who we work with

Eggs

Our eggs come from a free-range farm less than 30 minutes from the cafe. The yolks are deep orange, almost amber. You can see the difference in a 62-degree egg - the colour, the richness, the way it runs when you break it. Supermarket eggs don't do that.

Bread

Our sourdough comes from a local bakery that uses traditional fermentation. 24-hour prove, no shortcuts, no preservatives. It toasts differently. It holds up to a poached egg without going soggy. It actually tastes like bread.

Dairy

Gippsland is dairy country. We'd be stupid not to take advantage of it. Our milk comes from a local dairy, and the butter Lee uses for his hollandaise is a small-batch cultured butter that adds a subtle tang you can't get from commercial brands.

Charcuterie and cheese

The cheese boards on our bar nights are exclusively Gippsland. We rotate based on what's available and what's at its best. The charcuterie includes cold-smoked products from a smokery in Moe that's been doing it for generations.

Seasonal produce

This is where it changes through the year. In autumn, we're using local apples and pears. In summer, stone fruit and berries from Gippsland orchards. Lee's relishes and preserves are made in-house from whatever's in season - so the condiments on your plate in July are different from the ones in January.

What "local" costs

Local produce costs more. That's the truth. Supermarket eggs are cheaper. Commercial bread is cheaper. Imported cheese is cheaper. We pay more for everything, and our margins are tighter because of it.

We do it anyway. Because the food is better, the producers are our neighbours, and the money stays in the community. Every dollar we spend on a Gippsland producer is a dollar that stays in the Latrobe Valley instead of going to a national distributor.

How you can tell

You can taste it. That's not marketing - it's a genuine difference. A free-range egg with a deep orange yolk tastes different from a cage egg. Sourdough with a 24-hour prove tastes different from factory bread. Gippsland cheese at room temperature tastes different from a vacuum-sealed block from the supermarket.

If you can't taste the difference, we'll make you a coffee and we can talk about it. Lee loves that conversation.

Local isn't a label. It's a decision we make every week when we place our orders. It costs more. It's harder. And it's worth it.