Eat, Drink, Savor: Farmhouse Cafe reopens with The Perfect Blend

Lea este artículo en español aquí.

It was great news for local foodies when Becky Herbert expanded Farmhouse Cafe’s offerings from the Friday Soup Club to a four-day-a-week breakfast and lunch schedule. It was even better news when Stephanie Suarez, owner of The Perfect Blend, signed on to provide the coffee. 

Suarez had been selling out of her coffee trailer since early 2023 when fate brought her and Herbert together. One day, while passing by, she noticed the Cafe’s lights were on and thought, “It would be really cool to have more of a stationary place and not be on the road constantly.” 

As it turned out, she was the answer to Herbert’s unspoken prayer. 

“I was deciding on the right timing to reopen,” Herbert said. “I was literally posting a job description for a barista when Stephanie walked in and asked me about partnering. We just clicked, and it seemed like it would be a lot of fun.” 

The Perfect Blend was founded almost by chance. In 2022, Suarez coordinated Sunnyslope Christian Center’s annual holiday outdoor market. When a coffee and hot chocolate vendor canceled at the last minute, creating a vacancy, she decided to fill it herself. 

“My husband Lester told me to go for it,” she said. “Within two and a half weeks, I came up with a name, a logo and some brand colors, and my friend, Natasha Torres, helped with some recipes.”

Having pulled her fledgling business together by the start of December, Suarez quickly booked another Christmas boutique. Within two months, she had booked enough catering jobs and pop-up events to justify her and her husband investing in a 16-foot coffee trailer.

“There was an immediate demand,” she said. “And with the growth we saw, we knew something was working. It was quality, customer service, and dependability. It was being willing to go wherever the invitation was.”

On the day she noticed the lights on at Farmhouse Cafe, Suarez had just finished catering an event at R. O. Hardin Elementary School. A few days later, she returned with her trailer, hoping to talk to someone about renting space on days when the cafe was closed. 

“Becky was in the back,” she said. “I introduced myself, and her exact words were, ‘Your timing is impeccable.’ It was amazing. Amazing. I get goosebumps thinking about it. Starting from that moment, we built our relationship.”

Herbert said that one obstacle to her reopening was finding people to work at the cafe, a complication even when she was open just for her one-day-a-week Soup Club. 

“Doing one or two soups every Friday was a lot of fun,” she said, “But with all the catering we are doing, it’s challenging to pull it all off. So I love the idea of partnering with another business to make it work.” 

Challenging or not, the Soup Club built up a loyal clientele, and some regulars would pre-order quarts to take home at the end of lunch—an option Herbert still offers. 

“I‘ve done prepared food deliveries for over 10 years,” she said, “so I know what people like. Usually vegetarian: minestrone, lentil vegetable, cream of artichoke, potato leek, vegetarian pozole—made with whatever is in season.” 

Herbert believes using sustainable products contributes to the quality of the food. She uses local sources such as Coke and Pinnacle Farms for produce, Glaum Ranch for eggs, and Paicines Ranch for sausage.

Suarez also works with a small coffee roaster, Captain + Stoker, based in Monterey. Her coffee used for most of her offerings is “The Captain,” a blend of fair-trade Central American, South American and African varietals which are directly sourced. Suarez has recently added the company’s After Glow, a blend of Central and South American Caturra and Bourbon beans. 

The Perfect Blend offers a full range of coffeehouse favorites, including traditional Americano, cappuccino, Cubano, latte, and espresso, with pistachio, lavender, caramel, and vanilla variations. There is also a selection of teas, including Chai and herbal teas, as well as hot cocoa and energy drink refreshers. 

“We carry many of the options we have in the mobile operation,” she said. “Items that were in high demand from our repeat customers. But we also added blended items to the menu, like peanut butter mocha, since we arrived at Farmhouse.” 

Suarez said that, after spending time working in the trailer, she enjoys serving at the cafe because it brings her a little closer to her customers and gives her a chance to interact with them on a more personal level.

“I can be a little shy,” she said. “But this brings me out, and I enjoy just connecting with people. And Becky has been an amazing mentor and friend. I’m grateful to her for allowing me to be alongside her.”

Lunch at Farmhouse Cafe, with The Perfect Blend

Biscoff Cookie Latte –  Suarez mixes coffee and whole or oat milk with a spoonful of Biscoff cookie butter to make this drink. I don’t drink coffee, so I roped BenitoLink Coffee Taster, Reporter and Photographer Adam Bell into joining me. “This one is delicious,” he said. “You can taste a caramel flavor and some chocolate, too. And I like the creaminess. I approve of this one and I like it a lot.” 

Churro Latte – “We make this with cinnamon sugar,” Suarez said, “and there is another ingredient I don’t share that gives it a creaminess you don’t expect from a churro.” Bell preferred the Biscoff, but said he would happily order this one as well. “The cinnamon’s really good,” he said. “It floats on top, and you can taste the coffee underneath. The flavor is great. 

The Mission –  “We did the San Juan Arts and Crafts Festival and the Rib Cookoff in 2023,” Suarez said. “We wanted to have a signature drink for our first event there, so that’s how that name came about. The different ingredients give it a lagoon look.” I grabbed this one before Bell could drink it. The mix of sports energy drink with blue raspberry and coconut syrups gives it a hard-to-place flavor that is relentlessly refreshing. Suarez offered this drink at the Wine and Beer Stroll, and I must admit I snuck several samples.

Citrus Beet Salad – A mix of JayLeaf greens, carrots, cucumbers, pepitas, and avocado, topped with a citrus vinaigrette, the star of the dish is the roasted Coke Farms beets, which Herbert has marinated in apple cider vinegar. “Mostly beets are done using white wine vinegar,” she said. “I think that makes them a little too punchy. Apple cider vinegar still has pickling, but it’s a little bit sweeter.” The salad bursts with freshness, and  I’ve never had beets that are this tasty before—and I love pickled beets. I could have eaten a bowl of them. This dish can also be made as a classic lunch salad by adding chicken or chickpeas.

Chicken Salad Sandwich – The sandwich features cubed chicken, fresh herbs, sun-dried cranberries and almonds and is served, as are all the sandwiches, on Tribeca Oven artisan bread. “That’s a tried and true classic,” Herbert said. “But I do a couple of little things that take it to the next level, like finishing it off with a little lemon juice, which just elevates it.” This one is a must-try. Herbert keeps the mayo level down, and the lemon juice helps give it some zing. Bits of celery provide some crunch, and the cranberries and almonds offer some chew.

Chicken Artichoke Jalapeno Sandwich – The sandwich is made with sliced chicken breast, Gouda, arugula, and a house-made artichoke jalapeno spread. “This is becoming a best-seller,” Herbert said. “I recommend people have it grilled because works really nicely warmed.” I had it as served, with just the chicken being warm. I get Herbert’s point, but it fine as-is, with the creamy spread adding a little heat that wraps around your tastebuds.  

Cilantro Pesto Steak Sandwich – “It has the pesto,” Herbert said, “which we make in-house, sliced roast beef, roasted red peppers, Gouda, and arugula. I think it’s reminiscent of steak with chimichurri, which is why it appeals to people.” This was my favorite of the sandwiches. I loved the texture and flavor of the pesto and the complex flavors of the pepper, and the ample amount of roast beef gave the sandwich some heft. 

Farmhouse Cafe
615 San Benito Street, Hollister 
(831) 265-7247
Tuesday-Friday – 9 a.m.-3 p.m.

Farmhouse Cafe’s specials and events are posted on Facebook and  Instagram.

The Perfect Blend’s coffee trailer schedule is posted on Facebook and Instagram, and Stephanie Suarez can be reached by phone at (831) 245-8905 to book catering events

Recommendations for future Eat, Drink, Savor articles can be emailed to roberteliason@benitolink.com.

BenitoLink thanks our underwriters, Hollister Super and Windmill Market, for helping to expand the Eat, Drink, Savor series and give our readers the stories that interest them. Hollister Super (two stores in Hollister) and Windmill Market (in San Juan Bautista) support reporting on the inspired and creative people behind the many delicious food and drink products made in San Benito County. All editorial decisions are made by BenitoLink.

We need your help. Support local, nonprofit news! BenitoLink is a nonprofit news website that reports on San Benito County. Our team is committed to this community and providing essential, accurate information to our fellow residents. Producing local news is expensive, and community support keeps the news flowing. Please consider supporting BenitoLink, San Benito County’s public service nonprofit news.