Wholesome, gluten-free fare at Nourish by Kenny Hills Bakers

The house-made peanut butter is thick, chunky and oh-so-ridiculously good. - SAM THAM/The Star

At 2.30pm on a sunny Friday afternoon, most eateries are likely to be experiencing a lull – that sweet moment when only a few diners remain after a frenetic lunch service.

At this point, servers might be languidly clearing the scattered detritus of meals left on tables, as the kitchen team takes a well-deserved break.