we are a little cafe with big dreams founded by Caitlin Sullivan and Kacie Carter.
Honey Hi's food is uncompromising when it comes to nutritional integrity and sustainability. our menu is informed not only by collaborations with local organic farmers, artisans, and community members - but also by chef/co-owner Kacie Carter, a nutritionist who ensures that each dish is craveable and deeply nourishing. you can Read more about Kacie and Caitlin’s mission in the NY TIMES.
we use organic and locally sourced produce whenever possible, buying weekly from the farmers markets. our menu changes seasonally. we only serve 100% organic, humanely raised animals and eggs from local California farms - grass fed beef & lamb, pastured chicken from Marin Sun Farms, Mary's organic turkey, etc. our bacon comes from happy pigs who spent their lives on a farm, not a feed lot. our kitchen happens to be inherently gluten free and we don't use refined sugar, gmo's or vegetable oil (canola, sunflower, safflower, etc). honey hi is not vegan, vegetarian, or any one thing - our thing is radical inclusivity. there's something for everyone.