Weinhard Cafe has a long history of using the freshest available and local ingredients while avoiding processed food products. Frontrunners in the slow food movement, the previous owners took pride in being one of the only restaurants in the region to offer such fresh, local and interesting foods. Chef Mandi Wendt continues with this tradition, while at the same time increasing the variety of available menu options and services the cafe provides. All foods sold outside of the cafe for catering, sales at market and product sales to other restaurants, adhere to the same high quality standards as food delivered within the cafe.

Essentially everything from the cafe’s kitchen is housemade, including pastas, sauces, condiments, pickled vegetables, and breads. Even our ketchup, mayonaise and mustard are house-made. At this time, Chef Mandi Wendt bakes upwards of seven different breads to enhance our menu and even sells her breads to other restaurants, to customers and at our local Farmer’s Market.

In the spring, summer and autumn, produce is locally-sourced by the local gardens of Ruth Detwiler and Tami Joy Farms. The cafe even maintains a small garden in Dayton for cafe use. Other suppliers, mostly retired Dayton residents, help supply the kitchen with fresh produce, herbs, fruit and even flowers. Tucannon Meats, a Columbia County-based company supplies the beef for the cafe from grass-fed, grain-finished cattle raised by local farmers. Other meats and seafood are sourced locally or regionally.