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.”


PERFECT TIM­ING: Bec Trea­sure’s new cafe The Es­presso Chef spe­cialises in al­lergy-free break­fasts and baked treats.

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