This West Hobart café has long been known for sourdough: stone-ground, organic fruit, fig and walnut—you name it. But the owners of Weston Farm took it over in 2013 and added new breakfast and lunch favorites that outshine the bread—from baked eggs over chorizo hash coated in saffron yogurt to pork and fennel meatballs smothered in spicy paprika sauce. Most produce comes from the farm, including the smoked paprika, which won gold in the 2017 DeliciousMagazine awards. (The farm also rents out a cottage overlooking its olive groves.) A mini marble-bar bakery, Pigeon Whole, fronts Franklin restaurant and is run by the original Pigeon Hole baker, Jay Patey. This is now the place to get your sourdough bread and doughnuts.