Sunday morning brunch is my favorite. This Sunday’s fare comes from The Farmer’s Daughter in North Chattanooga. The farm-to-table cafe and coffee house took over an abandoned Exxon station and features seasonal local ingredients and a minimalist aesthetic.Sequatchie Cove Farm. She learned to cook with her farm’s fresh ingredients and upon growing up, attended Ballymaloe Cookery School in Ireland and travelled to Oaxaca, Mexico to broaden her skills. She and her partner Mike Mayo joined with Copacetic Coffee to offer this same food authenticity to the city of Chattanooga. Atlanta Fresh Greek yogurt and house granola both times I’ve gone. I can’t get enough! And, of course, that’s Niedlov‘s sourdough on the side and homemade apricot jam. My mouth is now salivating. Great.