The Grocer and Co Organics are among popular cafes setting the brunch trends

HIPSTER BRUNCH: Organic Grocer and Co's Sal Hampton delivers dukkah rolled poached eggs to a hungry afternoon customer. Photo: JUDE KEOGH 0727jkbrunch2
HIPSTER BRUNCH: Organic Grocer and Co's Sal Hampton delivers dukkah rolled poached eggs to a hungry afternoon customer. Photo: JUDE KEOGH 0727jkbrunch2

Eggs and bacon for breakfast, sandwiches for lunch, and meat with three vegetables for dinner, at least that’s how it used to be.

The distinction once separating which dish was available at what time has been blurred with the brunch boom, and Orange cafes are taking note.

Atop of all things trendy, The Grocer and Co Organics has introduced an all-day brunch menu which includes just one poached egg dish: the Hipster Brunch.

Owner Guy Hampton said the change is in small part economically motivated, as it’s more costly to offer two distinct menus, but also a response to a wider trend around dining habits.

“Our clientele floods into the cafe between 10am-11am,” he said.

BACON FREE: Grocer and Co's 'Hipster Brunch' consists of quinoa on a slice of gluten-free toast served with a dukkah rolled poached egg, avocado, sprouts, rocket, kraut, cashew cheese and beans. Photo: JUDE KEOGH 0726jkbrunch1

BACON FREE: Grocer and Co's 'Hipster Brunch' consists of quinoa on a slice of gluten-free toast served with a dukkah rolled poached egg, avocado, sprouts, rocket, kraut, cashew cheese and beans. Photo: JUDE KEOGH 0726jkbrunch1

Mr Hampton said quite often they are coming from the gym and have eaten earlier, or they’re meeting friends between meal times.

“People still come in looking for eggs and bacon and because we don’t have them some do walk out, but some are happy to try something different,” he said.

The McNamara Street store is not the only cafe embracing the brunch crowd.

Byng Street Cafe has a seperate brunch menu for Saturdays and Sundays.

While some of the classics still feature, like the ‘Breakfast Roll’ which is bacon, fried egg, rocket, tomato relish, smoky aioli and cheese, the brunch menu also features the ‘Byng Street Salad’, which is quinoa, roast pumpkin, feta plumped raisins, rocket and dukkah.

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Mr Hampton said there was even less of a distinction between breakfast and lunch in the summer months.

“They want to eat lighter in the morning,” he said.

When it comes to Orange introducing more sophisticated dishes to the morning crowd – such as Sydney’s Barbetta, which does carbonara scrambled eggs or Rising Sun Workshop which has a hugely popular breakfast ramen – Mr Hampton said there is still a way to go.

“We’re still catching up. There’s no way it is going back the way it once was though,” he said.

Rather than people being too lazy on the weekends to get up in time for breakfast, Mr Hampton thinks the changes in dining habits reflect a wider trend towards a healthier lifestyle.

“There will always be times when you want a bacon-and-egg brekkie but people are moving towards more conscious eating, fast food is coming to an end and clean food will take over,” he said.

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