Swing by three of our readers’ favorite local cafes for a cup of joy
By Leah Berry | Photography by John Michael Simpson
The Chatham Rabbit
Head to the NC Arts Incubator in downtown Siler City to find a cafe serving up both coffee and community. The Chatham Rabbit opened its doors inside the nonprofit on Oct. 1, 2018. Owner Brooke Simmons has been in the space for 11 years; she managed other businesses in the building and recognized a need for a gathering place in the incubator.
“I wanted to create a space where people can come together and realize that they’re all the same,” she says.
The specialty coffee shop serves dairy products from Homeland Creamery, coffee from Joe Van Gogh and baked goods from The Bread Shop. With a full-service espresso bar, your coffee wish is their command. Lattes are their most popular drink, and the creme brulee, lavender honey and vanilla brown sugar flavors are particularly adored. In the winter, the “Snowflake” – a peppermint vanilla latte with maple and cinnamon – is sure to help you cozy up. The cafe’s nitro cold brew, frappuccinos and mochas are also customer favorites, but a basic cortado – espresso combined with warm, steamed milk – is Brooke’s usual order. “It’s a hard drink to make well,” she says. “You can tell the quality of the coffee is high in ours.” The Chatham Rabbit hosts monthly live performances on the stage outside and is planning a third Friday music series in partnership with the NC Arts Incubator.
Aromatic Roasters
A Hillsboro Street gem, Aromatic Roasters has been serving specialty coffee in Pittsboro since April 2019. “[We take] a lot of extra care in making sure that your cup of coffee is the best that it can be,” says managing partner Erin Munson. Beans come from De La Finca Coffee Importers, providing a selection of South American beans, along with other direct trade importers that enable them to offer eight to 12 origins at a given time.
The most popular drink is a cafe mocha; choose between chocolate, white chocolate and Aztec chocolate for your perfect level of sweetness. The cafe is also known for its dirty chai – black tea spiced with cardamom mixed with milk and espresso – cold brew and decaf options. Erin’s favorite drink is a plain, hot latte to emphasize the sweetness of the milk, or an iced London fog in the afternoon. Pair your beverage with one of their pastries, which are baked in-house five times a week.
Breakaway Cafe
European cycling scene-inspired Breakaway Cafe opened its doors outside of Briar Chapel in November 2016, serving breakfast, lunch and dinner to complement the full-service espresso bar. Co-owners Amy Coughlin and Andy Pignatora built the cafe on the premise of “great food, great drinks and great people,” securing their location near a growing trail network to plug into the cycling community.
The cafe prides itself on its extensive menu, from spicy mochas to maple lattes and “The best cortados of all time,” Amy says. In addition to serving everything a coffee lover’s heart could want, they have your sweet tooth covered, too: think strawberry milk, apple pie and gingerbread lattes. Iced lattes – usually requested with oat milk – are popular summer sips, while the warm mocha is a customer favorite during the chillier months. Breakaway sources locally when possible, utilizing produce from Blue Sky Farms, coffee from Counter Culture and Joe Van Gogh, pastries baked in-house and bread from The Bread Shop and Ninth Street Bakery.
