You can get a cup of coffee or a smoothie at the Inversion Cafe after your yoga class, but that’s just the tip of the iceberg for what the healthy cafe on Pearl Street has to offer.
Inversion Cafe opened in October inside their downtown studio and boutique, offering an array of smoothies, elixirs, teas and traditional coffee drinks. Now, the cafe has stepped up their menu to include rotating soups, signature sandwiches, grab-and-go salads and healthy breakfast options.
“I’m really excited to be a spot where people can stop by and grab something if they’re in a rush or need a quick snack,” says cafe Manager Devin Bailey. While the Inversion Cafe is very much set up for a grab-and-go experience, either before or after a yoga class or during a quick midweek lunch break, Bailey says they’ll open up outdoor seating in the back for the summer months.
In December, Chef Jorge Checker joined the team and Bailey says he has been instrumental in bringing creativity to the menu, with a mix of signature salads, soups and sandwiches, along with rotating specials depending on his inspiration and what kind of ingredients they have on hand. Bailey’s favorite, the Cheese Louise Sandwich, is goat cheese, caramelized onions, apples and Vertical Harvest microgreens on sourdough. The pre-prepared salads come in a 32 ounce reusable jar which you take with you and return later for a deposit.
Inversion is also offering a three-day bone broth and soup cleanse through the end of the winter, with a selection of chicken, beef or mushroom (vegan) broth along with your choice of soup. “It’s warm, nourishing, and a really good reset for your gut health in the wintertime,” says Bailey. In the summer, they’ll transition to a juice cleanse, with rotating cold-pressed juices and wellness shots.
As for breakfasts, oat and chia seed puddings as well as oatmeal and smoothie bowls are a great option for those looking for healthy and convenient alternatives to burritos and bagels, although they do offer a bacon and egg breakfast burrito if that’s what you’re after.
Cutting down on food waste and sourcing locally is one of Inversion’s key priorities, and Bailey has worked closely with producers to source food from nearby when possible. Their beef bone broth is made with Lockhart Cattle bones, many items this summer will have fresh produce from Sweet Hollow Organic and compost goes to Haderlie Farms. They’ve also partnered with Avant Delivery to help provide grab-and-go items in reusable packaging.
“The cafe is about sustainability as well as making healthy and accessible nutrient-rich foods available in town,” says Inversion owner Louise Sanseau. “Inversion is a mindful place, and the cafe is an expansion of our ethos to be mindful of our community, planet, and selves.”
The Inversion Cafe is open 7 a.m. to 7 p.m. Monday through Friday, and 7 a.m. to 5 p.m. on Saturdays and Sundays.
