The Bachelor Farmer is where you can feel good about what you eat. Since its opening in 2011, it continues to be one of the Twin Cities’ favorite cafes. The eclectic and creative menu options take eco-conscious dining to the next level, and as a business, it supports its philosophy through measurable action. To the owners of The Bachelor Farmer, reducing carbon footprint means buying 100% of its power from Minnesota wind farms. Everything on the menu from the Red Wattle pork with radishes, fennel, and arugula; to the vanilla ice cream served over the rhubarb almond tart is created from renewable energy. The philosophy of sustainability also translates into how the food is grown and nurtured, in both its plant and animal form. Although it is not a vegan establishment, The Bachelor Farmer practices a “whole animal butchery” program to ensure their meat comes from the kindest and most humane sources.
Its acclaim has expanded beyond the Twin Cities too. The Bachelor Farmer has received recognition from such outlets as Wine Enthusiast and Vogue. The winemakers emphasize bio-dynamic farming, which might be what grabbed the attention of Wine Enthusiast. According to the Biodynamic Farming and Gardening Association, biodynamic wine “is made with a set of farming practices that views the farm or vineyard as one solid organism.” Biodynamic farming strives to leave the land in better condition than before the crops were planted.
The staff are the heart of the Bachelor Farmer. Without them, these philosophies would be only words on a website somewhere; marketing copy instead of a movement. Both the executive chef and the events manager are from Seattle, the pastry chef has a background in fine arts and the cafe manager in music, and the general manager brings over two decades of experience in fine dining. Through this committed team, The Bachelor Farmer is changing the paradigm of the local food movement.
The cafe hours are Monday through Thursday, 5:30pm through 9:30pm; Friday and Saturday from 5:30pm until 10:30pm; and then on Sunday from 5pm through 9:30pm.
Cover image credit: welcome to all and thank you for your visit via Pixabay.