Espresso Chef a little treasure
TIMING can be everything in life and while Bec Treasure has always dreamed of owning her own cafe, until now life simply kept getting in the way.
In between becoming a wife, photographer and mum to three young girls - Charlotte, Izobella and Louisa - over the past 10 years, Treasure, 28, has been honing her skills in hospitality.
However it wasn't until Meraki Cafe went on the market in December Treasure knew it was finally the right time to open her own business and ply her trade.
"I love coffee and I have a huge passion for coffee and getting it right,” Treasure said.
"I have two kids that are now at school and my youngest goes to school next year. So it kind of started to fit into our family life.
"The hours the café runs now allows me to have Louisa here for a couple of hours and it's not too much. It's 5am until 11.30 am six days a week.”
But Treasure said a few months into the business she was still trying find a balance between running a business and family life.
"When we first started it was a juggle getting the home life and the business sort of going together. It's still a struggle to get everything in balance - to have all the home duties, to be the wife and the mum and everything that comes with it and it's very easy to let business creep into that,” she said.
"My husband, Lincoln, is the muscle and he helps out with the kids, he's the home dad in the morning getting the kids ready for school because I'm usually here before five.”
Treasure said since taking the keys in February, other than a bit of disruption to home life and changing the cafe's name to The Espresso Chef, not much else had changed.
"I think the sentiment behind the old name Meraki, which roughly means to have passion for what you're doing and put a piece of yourself in to your work, was very lovely but it wasn't mine and I wanted to make it mine.”
The Espresso Chef specialises in house-made, allergy-free baked goods and launched its new breakfast menu yesterday.
Treasure said the new menu offered breakfast classics, such as French toast and eggs Benedict, with a twist.
"It's the same as it was, it's probably changed slightly with a few minor things. I still do allergy-free cakes, gluten free and dairy free and also vegan recipes, so it's lifestyle choice eating as well,” Treasure said.
"It's a good niche, because there are so many people these days that have some allergy or other and it's not catered for widely, so I just want to have that. It's nice to have people come in and go 'wow, you have so much to choose from, it's so nice for a change'. I want to do that for people.
"The cacao and honey raw cake seems to walk out the door.”