The Cafe at Hinrichsen’s Farm That Somehow Everyone Found and Loves. – by CHRIS GRETA

There is a café at the Hinrichsen’s Farm and Distillery, and I haven’t been able to find a sign anywhere, but it’s full of people.

I ate there and I see why, but I’m not sure yet how.

Marret Hinrichsen runs it, and the food is fantastic. I watched giant burgers and chopped beef sandwiches come out of the kitchen, and I had a bowl of her chili, which was VERY much like the chili I make back in Texas, so, of course, I loved it.

I explained the giant cultural divide in Texas about chili. You’re either a No Beans In My Chili or a Beans In My Chili kinda person.

It’s a bit like the concept that nobody is ambivalent about Vegemite. You either love it or you hate it. Nobody is on the fence; they either like it or it’s OK, but maybe not right this minute.

The café grew out of necessity.

Tourists started coming to the farm years ago just to see a working family farm on Fohr Island. More tourists came, then more, and more, and they were hungry, so Marret started serving cake. It was a hit, so why not expand into a café?

All the beef and pork served comes from the farm and is organically raised. Then it grew into a store with their own brands of jams and condiments, and then a freezer full of their own meats and sausages.

You could live very well, just living on what is being served in the café.

I know I have so far.

And then there is the Trummer Torte.

Hold the fort, kids.

Marret brought this out to put in the case, and it looked like a big tray of heaven.

I didn’t even know what it was, but asked rather enthusiastically for a piece.

She happily obliged with a huge slice.

Damn.

A light, angel food-like white cake layered with whipped cream, fresh berries, a baked meringue topping, and almond slivers.

It was light, full of flavors, and undeniably delicious.

Everything I had at the café was superlative, from the hot meals to the desserts. All delicious, and the place was full from opening to closing.

- Chris Greta -
Sep 3, 2025