Silo is also a caf� serving breakfast and lunch, and was the 2006 Restaurant & Catering national breakfast restaurant.

The breakfast menu and lively atmosphere make Silo a destination for the local or the visitor, with favorites such as chili jam on fried eggs and tomatoes, piperade with grilled chorizo or asparagus brochette (spring only). Breakfast pastries or the rhubarb confit on brioche pudding (winter only) provide a sweet alternative.

The highly innovative lunch menu reflects fresh seasonal produce, the bakers oven and the cheese room. Slow braised meats, tarte flamiche (a pastry with leeks and washed rind cheese) and soups dominate the winter menus, while the warmer months give rise to Mediterranean-inspired lighter food although still with strong flavors, such as Toulouse sausage with oysters. Three types of pizza are also available such as the mushroom pizza with salsa di noci and blue cheese (autumn and winter only). For a more casual lunch, antipasto, vegetable pates or cheese plates are served with bread. The lunch menu changes monthly.