Influences from Italy, Spain and Argentina have all played their part in Wheat & Beans’ unique take on lunch.

The family business took over the lease for the former Cafe Pierre in February. They have transformed the space into a Mediterranean-inspired coffee house and takeaway which officially opened this summer just before the Pride celebrations.

The menu changes every day, but is based around five staples: pizza, empanadas, ciabattas, cakes and coffee. All the food is homemade from scratch, including brioche and croissants, while the coffee is their own blend freshly roasted in Yorkshire.

“Brighton is a place to try new things,” says Fabricio Torres, who runs the coffee shop with brother Gaston, mother Nelly Villata, stepfather Albert Arque Isant and part-time cook David Coppola. “People like to experience different types of food. We wanted to make the sort of food we all like to eat and would feel happy selling, so we can share the passion for the food and coffee. It’s hard work – we put a lot of pressure on ourselves to make sure the food that goes out is perfect. We don’t buy anything frozen, we make everything ourselves.”

And it comes across in the taste of the empanadas and pizza. The freshness of the peppers in Wheat & Beans’s roasted pepper, parsley and garlic pizza (£3.90 for a generous slice) is clear from the first taste – and the tomato sauce base clearly doesn’t come from a bottle or jar.

Similarly the pastry for the empanadas (£3.90 each or £7 for two) is light and delicious, while the inside of what is best described as a cross between a pasty and a calzone is packed with flavour – whether it is the chicken and herb or the vegetarian cheese and onion option.

That taste has been winning the coffee shop many return customers, and even a mention in the upcoming American Express newsletter.

The cakes, which are all made by Nelly, have even received a thumbs up from Brighton-based Great British Bake Off contestant Kate Henry.

“We got in touch with her on Twitter and asked her to be Mary Berry on our cakes,” says Fabricio. “She dropped by the same day and loved them – she even asked for the recipe for my mother’s carrot cake.”

Her tarta de Santiago (almond cake) is also light and delicious, and a steal at £2.20 a slice.

Each day Albert and David produce three or four pizzas, which are sold by the slice, two or three varieties of empanadas and a choice of three or four ciabattas.

And they are constantly experimenting with flavours – with the onion and bacon pizza and Italian-inspired maiale tonnato ciabatta, featuring slow-cooked pork loin, with a mayonnaise flavoured with tuna, anchovies, capers and rocket, proving particular favourites.

“The original concept was to have a Mediterranean twist with our menu, but we didn’t want to close ourselves off,” says Fabricio, who prior to Wheat & Beans worked in hospitality and sales. “If we want to do something different we will. We make a pulled pork and red onion empanada, which is a mix of Spanish and Latin American influences.”

“You won’t find the miale tonnato ciabatta anywhere else,” adds David, who previously worked in retail. “Every day I like to bring out something new.”

They are already looking forward to the winter, with plans to expand their chocolate range, and investigate warming soups and pasta.

The family has already been approached to open further branches of Wheat & Beans elsewhere by visiting tourists.

“We’ve already been asked if we want to open new outlets in Copenhagen, Oman and Ireland,” says Gaston.

One thing they are all proud of is the friendly atmosphere they have created in the space.

“People will come in and start talking to us,” says Fabricio, who takes front of house barista responsibilities.

“They generally start talking to each other at different tables too – it becomes like a social club!”

Wheat & Beans St James’s Street, Kemp Town, Brighton, 07557 107682