Sabrina Rudin opened Spring Cafe almost 5 years ago because she felt that Aspen locals and visitors needed clean, organic and nourishing food to fuel the intense, activity-driven lifestyle of the small mountain town.

Since then, Spring Cafe has grown from a up and coming plant-based restaurant on the core of Aspen to one of the hottest breakfast and lunch spots in the Roaring Fork Valley. Spring Cafe has gained a cult following and has been featured in local and national publications including Aspen Magazine, Huffington Post, Well and Good and Inspirito Magazine. 


We use 100% organic ingredients in our kitchen.

We cook with organic cold pressed oils, sea salt and fresh herbs. We prepare our pastries and desserts using a selection of paleo, nut, and gluten free flours and all of our baked goods are sweetened with coconut sugar or maple syrup. Our dairy and eggs are pastured and locally sourced from farms that support animal welfare. All of our water is carbon filtered and our bottled juices are cold pressed each day on our Norwalk Press.

At Spring Café we cook exclusively with stainless steel cookware, free of aluminum and other harmful metals. Our plastic is BPA free and our “to go” materials are plant based PLA. Spring Café was built using non-toxic materials. We use hardwood finished with natural oil, our paint is low VOC and our materials are free of formaldehyde and other toxic chemicals. 

We hope that you feel the love and care that we have put in to creating
your experience with us and we hope that it adds a little spring to your step!