Farm & Haus

As East End Market celebrates a decade in business, many of its merchants reflect on where the past few years have led them. One such original East End startup is the award-winning, chef-driven restaurant Farm & Haus, a counter concept that uses seasonal, quality, and local ingredients to create made-from-scratch “healthy comfort foods.”

Their story began in 2015. Husband-and-wife team Patrick and Brittany Lyne used the commissary kitchen in East End to cook and package dinners to deliver to Baldwin Park as a meal prep delivery company. As their popularity grew, their coverage area expanded until March 2016, when their current space in East End became available.

In September of the same year, Farm & Haus opened to the public as a breakfast (served all day), lunch, and dinner spot for the Audubon Park community and beyond.

“One of the reasons we started what we do is to help people eat better,” Patrick Lyne said. “Having a place like [East End] that puts out the values of sustainability and eating healthy starts pushing people in the right direction.”

In Lyne’s words, John Rife, founder and owner of East End, created an “incubator” for businesses that gives them the chance to start something and grow it out of the marketplace, an entrepreneur-friendly endeavor that allows people a runway to succeed and branch further out into the community.

Since the 2016 grand opening of their first brick-and-mortar restaurant at 3201 Corrine Drive, Suite 8, Farm & Haus has expanded to Winter Park with a second location on Park Avenue. Serving everything from buckwheat pancakes with “hausmade” lemon curd to a coconut curry over rice, quinoa, or sweet potato, they have remained true to their vision of keeping food local, sustainable, and healthy.

“We love what we do and are so grateful that we get to wake up every day and share our love for good, healthy food with our community,” Brittany Lyne wrote. “Farm & Haus has always been a product of what Patrick and I wanted to see in Orlando, and we continue to operate according to that ethos every day.”