The couple proved that relying on 100 per cent local produce was not just feasible - it could be a highly successful business model.

"It might sometimes be a bit more expensive, but the quality is so much better that it's become better to pay that bit extra - and in some cases, it's cheaper anyway," Mr Morrison said.

IN OTHER NEWS:

Moving to Tasmania from Wollongong in 2013, they devised an idea to capitalise on Northern Tasmania's food bowl status. Scouring fresh food markets led them to more contacts, and pretty quickly, they had enough produce to launch Bryher.

"We went to the market to meet people, and then as we grew the producers would recommend each other to us, and they'd drop by, word of mouth has been important," Ms Bergner said.

"That's a good thing about Tasmania - everyone knows someone, like 'he drives a milk truck for Pyengana', so through that word of mouth we'd get a lot of new suppliers and new customers as well.

"What's been really important to us is being able to say 'these herbs are from Graham, we know him, he drops them off to us, he's at the market, you can visit him there or at his farm'.

"Producers have also seen that there's a desire for that. Whereas before they might have looked to wholesalers, they now know that if they can deliver it directly, there is the ability to sell straight to the buyer."

Since opening, the couple have noticed other eateries starting to take a similar approach - something they believed would hold Launceston, and the wider region, in good stead during the COVID downturn.

They welcomed baby Emma into the world six months ago and decided it was time to step back from the hospitality industry, but they won't be leaving Tasmania.

"We've been lucky enough to have such great regular customer-base, and friend-base, because we knew nobody when we moved here, so it's been great to become part of the community," Ms Bergner said.

With plenty of foot traffic and immersed among other unique eateries, they were able to find someone to move into the space: Rachael Porter and her wine bar and cafe, Devil's Door.

Ms Porter has a love of all things Tasmanians, but there's one aspect of island life she loves above all else: the wine.

"I've always had a passion for Tasmanian wine, so for me it was just a natural progression really to be able to sell it and to showcase those wines," she said.

"I've spoken to so many wonderful people already and I'm looking forward to giving everyone a platform here."

Devil's Door has taken on the same chef, barista, suppliers and front-of-house staff as Bryher, and will continue to provide cakes, croissants and more.

But in the afternoon and evening, the focus will turn to showcasing Tasmanian wine, gin, whisky and cider.

"We're trying to represent as many vineyards and distilleries as we can over a period of time, so just starting with a small portfolio and adding to it as we go," Ms Porter said.

"We're opening up the back room as well, so that'll be available for functions as well as the wine bar, so we're doubling the floor space.

"When people come in, it'll be the same but different."

Devil's Door will be open until 8pm weekdays and 10pm weekends from Wednesday through to Sunday.