Good Lo­cal

Com­mu­nity, kids and prove­nance are the cor­ner­stones to this thriv­ing year-old café.

Good - - CONTENTS - Words Robyn Yousef. Pho­tog­ra­phy Adam Firth

Meet the team be­hind Source Café in Paku­ranga

W hat’s the con­nec­tion be­tween trav­ellers to In­dia on a mis­sion with Child La­bor Free (CLF), and a café in the sub­ur­ban east of Auck­land?

The an­swer is the three in­spir­ing minds be­hind Source Café in Paku­ranga, two of whom founded CLF while the third is the or­gan­i­sa­tion’s CEO.

They were trav­el­ling in In­dia when the idea for Source Café was born. A year on, plans are afoot to open two more Auck­land cafés in West­gate and New­mar­ket.

Ev­ery­thing at the café is eth­i­cal, up­cy­cled, re­cy­cled, Fair­trade or or­ganic. And ev­ery­thing in the café, from food to fur­ni­ture, has a story about its ‘source’ - such as in­for­ma­tion about L’af­fare of Welling­ton who sup­ply Gusto Blend Fair­trade cof­fee and Matakana’s Mor­ris & James who made the spe­cial light fit­tings.

The café is owned and op­er­ated by busi­ness part­ners Nik Webb-Shep­hard, Michelle Pratt and Nikki Pren­der­gast.

Nik is CEO for CLF (New Zealand) – an or­gan­i­sa­tion with the vi­sion of cre­at­ing a world free of child labour.

Founders of CLF, Pratt and Pren­der­gast also own the neigh­bour­ing New Shoots Chil­dren’s Cen­tre. The three part­ners have a vi­sion of open­ing a chain of Source Cafés through­out the coun­try and where pos­si­ble, they will be built in con­junc­tion with a child­care cen­tre or within an es­tab­lished busi­ness.

“So they can stand to­gether as the root of that com­mu­nity,” ex­plains Webb-Shep­hard. He em­pha­sises that the key fo­cus of the busi­ness in­cludes com­mu­nity along with sus­tain­abil­ity and good ethics, mak­ing for con­scious con­sumerism.

Other ini­tia­tives in­clude work on a com­mu­nity gar­den, where fer­tiliser is sup­plied by the café so it can strive to be zero waste. Pro­duce from the gar­den is then used in the café. The café also favours prod­ucts from small in­de­pen­dent sup­pli­ers.

And then there’s the food, which is con­sis­tently good. For break­fast or brunch, the Elvis Waf­fle (crisp waf­fle, caramelised ba­nana, peanut but­ter, ba­con, maple syrup and vanilla mas­car­pone) from the café’s new menu is nip­ping at the heels of the French Toast in terms of pop­u­lar­ity. Or you can have Source Gra­nola, served with Raglan co­conut yo­ghurt and stewed fruit.

For lunch try the Veg­etable Socca Pan­cake or Salt and Pep­per Squid and for din­ner the Mush­room and Parme­san Risotto is su­perb. The all-day kids menu has some real win­ners and there are plenty of ve­gan and gluten-free choices.

Over sum­mer, the bar­be­cue is be­ing fired up out in the court­yard and live mu­sic has added to the at­mos­phere. Pri­vate func­tions – in­clud­ing in­ti­mate wed­dings – have also been very suc­cess­ful.

Source Café, 149 Cas­cades Road, Paku­ranga (09) 869 3712. Open Sunday to Wed­nes­day 7am to 4pm; Thurs­day to Satur­day 7am to late.

Source Café founders Michelle Pratt, Nikki Pren­der­gast and Nik Webb- Shep­hard. There’s a story of good be­hind ev­ery fix­ture and item. Be­low: Source Gra­nola.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.