Four people, most mornings
Between them, thirty-eight years of doing exactly this. Nobody here is a stock photo.
Owner and head barista
Maeve opens up at half past five, runs the machine through the morning and is usually the one leaning on the counter in the black apron when somebody nearly walks out without their pastry. Nine years on city machines before this one, and she still tastes the espresso through twice a day.
Certificate III in Hospitality, Specialty Coffee Association barista skills training, Food Safety Supervisor · 18 years in hospitality
Kitchen lead
Theo came from a Fitzroy bistro and built the menu around what a four burner kitchen can do properly when forty people want breakfast at once. He is the reason the mushrooms go in a hot pan instead of a tray.
Certificate III in Commercial Cookery, Food Safety Supervisor (Victoria) · 12 years in hospitality
Cafe manager and catering coordinator
Jules runs the floor, the roster and the catering book, and writes the per head quotes that have not been wrong yet. If a table of fourteen turns up on a Saturday, Jules is the one who makes it look like it was expected.
Certificate IV in Hospitality, Food Safety Supervisor · 8 years in hospitality
Pastry cook
Ines starts at four to laminate and has the first tray out before the doors open. She changes the danish fruit with the season and refuses to do a second bake on a weekday because it is never as good as the first.
Certificate III in Patisserie · 6 years in hospitality
On record
