The café closes half an hour before the rest of the shop, ie. 5pm Tues-Sat, 4pm Sun
Lunch is served 12 noon to 3.30pm
Please note, we can take reservations for the café - if you are visiting with a party of four or more, this is often a good idea, especially on weekends & during the school holidays.
The first thing you’ll notice when you open the door to The Mainstreet Trading Company, apart from beautiful books everywhere, is the delicious smell of fresh coffee. We pride ourselves on the quality of our coffee which is fair-trade from Costa Rica, Peru & Ethiopia, 100% Arabica organic beans (inc. Bourbon, Caturra, Typica & Pache). Our tea is by a variety of suppliers including Suki Tea.
We keep the food simple using the best quality local produce. Soup (usually a choice of two or three) is made daily in our kitchens along with the ingredients of our sandwiches & salads, most of which are cooked from scratch (pesto, humus, honey roast ham, cucumber relish and many other treats). Our chef, Phil loves using new cookbooks to develop our cafe menu, regularly featuring recipes from our Cookbook of the Moment (Spuntino, Honey & Co and Nopi are some of our recent favourites).
Many of our beautiful, and dangerously tempting, cakes are all made in house. The selection varies, but firm favourites are coffee & walnut cake, chocolate/fig/almond, Chocolate & Guiness and orange drizzle cake. Not forgetting gluten-free cakes - cooked in-house every Wednesday, plus a new range of delicious and gorgeous patisserie created by our own, Sue.
See above for a sample menu and more information about our suppliers.
"It's an irresistible package. You browse the shelves, you smell the coffee, you eye up the cakes, and scan the blackboard menu. You buy a few cards for friends, and yes, you aren't hallucinating, there is a deli out the back, a very good one, too. A morning or afternoon can be pleasantly passed here, and you'll emerge renewed, content, busting to crack the spine of your acquisitions, and most likely, with a couple of rather special things to eat later." Joanna Blythman, The Sunday Herald