Switchfoot is a community-minded cafe with a big heart. The venue is the handiwork of Mitch Kempton, who, by his own admission, is a self-professed coffee snob. Prior to opening, he and the tight-knit Switchfoot team, which consists of his partner Sarah and front-of-house extraordinaire Katie, sipped far and wide before settling on the Rose Street blend by Fitzroy’s Industry Beans. The easy-to-drink full-bodied brew is smooth and sweet for long blacks, whilst also possessing the strength and richness to cut through milk and mylk alternatives. Switchfoot’s food offering is geared towards grab-and-go plant-based treats as well as heat-and-eat bites from Byron Goumet Pies but, if time is on your side, settle in and order a serve of organic sourdough crumpets, which are available in either sweet (fresh fruit, maca-honeycomb butter and maple syrup) or savoury (avocado with a scattering of feta and a dollop of balsamic) variations.