Posted by luke floyd

In this video Jimmy takes a walk around tour of Raw Bar located in the center of Coffs Harbour to see what is unique about this cafe and how was designed and operates. ⁠

Raw Bar uses our Delicate blend of coffee which is our organic blend and they are quite unique as the store is totally vegan. There's no cows milk to be found here at all, just alternative milks only. So, as an espresso bar goes this place is really quite different. ⁠ ⁠

The RAW BAR also specialize in creating amazingly delicious healthy treats with zero nasty stuff in them. Treats like ice creams, chocolate bars and cakes which are typically very unhealthy but not like the ones they make here.

The other unique thing about Raw Bar is that it shares it's space with a florist by the name of Ivy Lane, so the place is beautiful and lush. Owner of Raw Bar Amy describes walking into the business as being like a hug.

This is a very interesting cafe walk through with plenty to learn from Jimmy & Amy's conversation. 

 

Video Transcript 

Hey, guys, welcome.

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I'm here with Amy from Choc Daisy or Raw bar here in Coffs

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Harbour on the Coffs Coast,

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New South Wales in Australia.

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Thank you for having me in your beautiful shop.

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Thank you for coming and visiting.

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So we wanted to take you through this shop.

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It's only been open for a couple of months now since March.

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So since about five months. Cool. Yep.

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And it's a really unique space.

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Obviously, you can tell that it's beautiful.

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It's combined with the florist, there's coffee, there's raw treats,

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and this is an Artisti account where proudly serving our 'Delicate' blend in here.

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But they're also our only account that uses only alternative milks. Yes.

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So how's. I guess let's start with your background

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Amy and where did you come into into this?

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So Raw Rar came about or

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Choc Daisy came about when I started developing treats

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that weren't full of sugar and gluten and dairy

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and things that people that had special dietary requirements

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Sure. could eat and consume.

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Yeah.

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So I found that there was quite a niche there and lots of families

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that needed to seek out, you know, alternative sort of treats and

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foods. Is there a good market for that now?

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There is. Definitely there's a lot of people that can't consume dairy or eggs.

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Yeah.

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Especially children. You've got quite a full fridge there full of treats

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and they look amazing. That's right and kids come in and go wow! Yeah, I can eat anything.

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So how's that paired with coffee?

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Yeah.

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Oh, well, coffee and cake is just made for each other.

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Yep. And we have decided to keep our

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vegan.

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We are vegan, so we just want to continue that through and just honor that

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and show people that you can have yummy coffee and alternate milk.

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Yeah, I agree.

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I do, I do drink milk, but I definitely like even just being here it's

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nice to when you take away that option, there's still definitely black coffee.

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Or serve a killer black coffee. Yeah.

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Tell us a bit more about the shop, I guess how how long

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did it really take to find the space to get into the space?

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It took us a few months because there was sort of the covid thing.

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And then over Christmas break and so it took us, we found the premises,

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but then it took a while to actually get it to where it is. Um, fit out

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probably took two months, I would say. Longer than expected?

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No, about. About

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Yeah, because we did a lot of it ourselves,

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but we had Kim from Ivy Lane helping us

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paint and paint ceilings and decide where everything was going to go.

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Um, so that was good to work together. Because it was, it was an empty shop.

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This was a hari salon. It was a hair salon.

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It was a hair salon.

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So there was nothing, there was a tiny kitchenette and a mirror wall

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at the back. Empty.

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Yep. So we like, we obviously work closely with a lot of people and

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people watch the channel for layout & design fit out orientation. For you

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it's, it's just a unique scenario

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because we weren't really going for the high volume coffee

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run out in that the door, the experience of coming into here and seeing the florest

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kind of took us out of our normal routine of going alright in and out.

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We really wanted them to experience the room.

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Yep. Obviously coffee is a part of it, but the showcase is really the raw treats

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and the coffee is a feature too is

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paired with that and the plants.

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Yeah, obviously.

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So you'll, you'll notice that coffee is not on the front counter like it.

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Like we've always kind of done that. It's there.

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It's really convenient for the barista and we'll show you that space.

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Yeah, but yeah, it's a whole experience in here. Yeah.

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And people love it.

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They love it.

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They're like, Wow,

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Coffs needed something like this. We haven't seen anything like this.

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So that's cool. Great.

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Anything you'd do differently on the build?

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No. I love it.

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Love it.

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The flow is good.

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Kim could probably have a bit more space.

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We'd fill it anyway.

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Whatever size it is. No, it's nice.

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It feels. People say it's like a hug when they come in.

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Yes it is.

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Yeah. Cozy little hug. That's it.

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How long have you been making raw treats in this kind of workspace?

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Um, we have been probably making raw treats about six years.

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We started stocking cafés, doing that from home.

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Yeah.

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And then it grew.

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At that time, I was a florist working with Kim, actually, from Ivy lane.

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Worked with her for about eight years.

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In that time of working as a

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florist, I did my holistic nutrition diploma

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and then just got deeper into the making cakes and loved it so much.

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So that I just went, I'm going to do this. And I love coffee.

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So. Yeah awesome. And then also Kim was looking for a space,

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and I just went, Wow, I think. Yeah, lets do it. Coffee.

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So I might have done a little bit of background research on you and found

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some old YouTube videos that I might put some links into

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RAD Plant Life.

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Yeah, yeah,

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yeah. You know what your doing. You walk the walk.

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Yeah, yeah.

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Welcome to Choc Daisys Rad Planet Living

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It's finished.

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Just face plant into that. Hmm.

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So umm yeah you've definitely got that experience and

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and build a business off the back of that. So

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awesome.

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We might head

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over here and have a look at what you've got going on behind the bench.

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Sounds good.

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Okay.

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So from this side of things, like you said, we've got a cozy little nook here

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for the barista. It's generally just the one person in here.

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Yep, yep.

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You run this with your husband.

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But also, if you know Ethan, our trainee here at Artisti.

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This is Ethan's mum.

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So little treat for us that we get to share Ethan

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Ethan comes here on the weekend and works here, and then

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works with us in our bar.

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So if you know, Ethan from our videos, you know, where

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he is on the weekends too. Working for the family. So

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So we've got a two group.

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La Marzocco Classic.

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We've got our Anfim SP2 grinder.

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It's got the dosing pot on the scales. On the stand.

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So we're obviously maintaining our dose.

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We've got a Puck Press. Quick access to fridge full of alternative milks.

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But you also, jumping back over here, you're serving our delicate blend,

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which is our organic beans.

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It's really

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suited to this kind of environment a little bit softer, a little bit sweeter.

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And you know a little bit more complex.

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It's nice as a Black coffee. Beautiful as a black coffee as well.

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Yep, so

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and where are we?

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We've also got so you do buy our single origin as well.

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So we do a rotating monthly single origin.

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So you've got a little deli grinder here that we can do.

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We've got a batch brew, we've got our temperature controlled kettle.

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You're doing Prana Chai

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We're doing a whole heap of like, flavor.

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Oh, like it's just.

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Yep. I love this kind of concept because

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even if you're not doing the crazy volume that you can do out of some places,

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the experience that you can get in a small shop to be able to offer batch

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brew and offer single origin and all those things really adds to it.

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So I love when we get the opportunity to kind of have a broad range,

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especially in coffee.

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You like have black have it on a single. Different blends,

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all those kind of things.

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Obviously, we've we've got this paired with the equipment that we love

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for our coffee.

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We do have decaf. We got the decaf. Yeah.

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But turmeric & matcha lattes as well.

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I don't think anyone does matcha lattes in Coffs. No. No they're

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a pretty unique drink in this area.

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Yeah. Yeah, for sure.

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I have never made a matcha latte with a shot of coffee in it until last week.

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Dirty matcha.

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I never made a dirty matcha I never had one.

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I might try one.

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In um. I love matcha. 17 years of making coffee. I

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know. I've never made a dirty matcha.

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What alternative works have you got while we're on it?

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Okay. Should I just pull them out.

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We've got the macca. The macca.

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The almond. Almond

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We've swapped to this one.

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Okay, so I just made one on. Yep.

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We won't go into.

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This is a whole another video debate. But we do have the

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Minor Figures. The Alternative

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Dairy Co. This is reasonably new. Hemp.

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Delicious. Soy. Lots of choices.

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What's the, what's the people's favorite?

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Macca. Macca?

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You'd be the last account to say it. Yep.

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Everyone else is slowly moving away from Macca so. Macca, Almond

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and Oat I would say. Hemp and then soy.

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Soy's popular with chai's. Yep.

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Which I think it's actually very nice with chai. Sticky chai.

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I was somewhere yesterday and they said to me, soy hands-down. Is the most popular?

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Yeah, yeah.

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So it is, it is definitely a location based kind of thing.

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Yeah. I think. Yeah definitely.

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Yeah. People that come in for dairy coffees.

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Yep. Choose oat.

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I tend to push them towards that. oh if they're coming to have dairy and then.

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Yeah.

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And they realize it.

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Yeah. Vegan option, let's try something else.

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And I usually point them towards oat.

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Yeah.

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I mean I do, that's less flavor.

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Yeah. That hemp one is actually pretty similar.

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Good isn't it. Yes.

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I say that a lot and people they love it, they come back.

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They like, that is so good I'll come back. For hemp or oat. Awesome.

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So with all of the ability to make coffee here,

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single origin is obviously where we love to explore different flavors.

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So we do a monthly single origin.

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That rotates, goes around the world, different flavor profiles,

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different processes.

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This month is actually a pulped natural, so you haven't cracked this one yet.

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You're about to see that.

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But um, so you do cold brew.

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Even though it's winter we can do a bit of cold brew.

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We've got the batchy.

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How are you finding, are customers responding to having,

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I guess putting in the effort to have a single origin and the other grinders

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and everything set up? Worth it? Definitely worth it.

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Yeah. Yeah.

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Yeah, yeah.

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You've got a bit of a following for that, I guess then?

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I often just give people a little taste test anyway. Sure

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Batchy's good for that. Yeah.

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Obviously just to be able to explore and its. Yeah.

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And I think you've even got

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V60 pour overs on your menu. This is another talking point, get people in.

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Sure. I always say like when people are looking at either investing in more equipment

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to be able to do single origins or whether it's worth buying the single,

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I feel like it really plays into the the specialty coffee space.

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You do attract certain clientele and people that have a, a bit

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like a deeper appreciation for coffee Not just the,

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the large caramel lattes that you get, you get to have the coffee conversation

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with, with people that really enjoy and love coffee.

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And I definitely encourage people to have that single origin

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offering in their cafes.

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You've just got so many ways to make it, which is really cool.

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Yeah.

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Is there anything else, I guess, in the future plans for you?

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You're only a few months in. That's right.

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Settling in.

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I don't know, just

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selling more coffee.

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Like everyone.

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Like everyone.

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Yeah, I just think the product is really good.

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Yeah. People try the coffee, they love it.

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There's some they just need to get it out there.

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It's early, and it is early days like you. More people to find us.You're finding your feet.

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That's right.

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Building that clientele and obviously giving them a good experience when they come in.

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Yep. Come back in another time, all those things.

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So definitely. Okay.

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So we're at the front of the shop on a beautiful rainy day in Coffs Harbour.

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We just wanted to take you for a full walk

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through to the shop and Amy's going to talk us through.

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Yeah, what you see as you go. So.

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So most of our tables, our seatings outside,

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but um usually on a nice day it's pleasant. Quite pleasant.

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Lots of plants to draw people in. Yes.

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And you are in the main intersection really like we're in the CBD of town.

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So quite a, it stands out because it's quite a beautiful space for a CBD.

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There's a lot. Urban jungle. The urban jungle. There is a lot of foot

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traffic and there's traffic lights so there's car's always stopping

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and you watch people in their cars and they stop and they stare.

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Yeah.

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So it's very like to, to come out onto the street

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like this with the plants really and,

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you know, explaining what you do in a nice,

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well-designed way so that people are kind of attracted to it and intrigued.

00:12:26:20 - 00:12:28:27
Yeah, it's definitely a part of the appeal here.

00:12:28:27 - 00:12:30:03
For sure. Yeah.

00:12:30:03 - 00:12:32:27
So we designed the shop with all the plants

00:12:32:27 - 00:12:35:28
as quiet, you know, making a beautiful entrance.

00:12:35:28 - 00:12:37:11
And you know like that.

00:12:37:11 - 00:12:39:19
Like I said, the draw. Drawing people in.

00:12:39:21 - 00:12:44:11
Yeah, just it's just a beautiful display Kim has made and.

00:12:45:02 - 00:12:47:17
Yeah, it's just a nice. Yeah.

00:12:47:22 - 00:12:50:14
Nice spill out onto the footpath.

00:12:50:14 - 00:12:53:10
Yeah. Cool. And then

00:12:55:09 - 00:12:56:02
Raw treats.

00:12:56:02 - 00:12:56:12
Yeah.

00:12:56:12 - 00:12:58:17
Get so hit in the face with the cake.

00:12:58:21 - 00:13:00:26
Yeah, straight in. Yeah.

00:13:00:26 - 00:13:01:28
While we're here

00:13:01:28 - 00:13:05:17
do you want to give us a bit of background on, on the treats that we can see in there.

00:13:05:24 - 00:13:07:22
Yeah. So they're all made on site.

00:13:07:22 - 00:13:09:15
We make them in the kitchen.

00:13:09:15 - 00:13:10:12
Out the back.

00:13:11:00 - 00:13:16:01
Um, we've. I've developed all the recipes over the years and use organic ingredients

00:13:16:16 - 00:13:20:21
in about 95% of the treats.

00:13:21:12 - 00:13:22:06
Yes, that's cool.

00:13:22:06 - 00:13:25:18
We also have like a vegan deli where we buy those cheeses in.

00:13:25:18 - 00:13:27:26
We do make some. Sure.

00:13:27:26 - 00:13:30:24
Yeah, so people can grab I mean, things like that.

00:13:31:13 - 00:13:33:29
What's the top seller? In the cabinet? Yeah.

00:13:34:11 - 00:13:36:17
Peanut Butter Cup, Twix bar.

00:13:36:17 - 00:13:40:10
Probably Hemp Bar is sort of going off right now.

00:13:40:14 - 00:13:42:27
Yeah. Hemp. Yeah. And

00:13:43:26 - 00:13:45:10
the salted caramel bar, which isn't even

00:13:45:10 - 00:13:48:03
there. Sold out.

00:13:48:03 - 00:13:48:24
Yeah.

00:13:49:07 - 00:13:50:21
They are delicious. They are.

00:13:50:21 - 00:13:51:11
Don't let me go home without taking one.

00:13:51:11 - 00:13:53:20
Yeah, yeah. So good nutritious.

00:13:54:00 - 00:13:55:27
Yeah, yeah. And salads.

00:13:55:27 - 00:13:59:26
So then we have like lunches pre-made sort of grab and go lunches

00:14:00:10 - 00:14:02:23
so they can get something healthy on the run.

00:14:02:23 - 00:14:05:15
And we do smoothies and

00:14:06:22 - 00:14:09:04
chia pudding, toast.

00:14:09:04 - 00:14:11:02
We've got vegan Croissants.

00:14:11:02 - 00:14:14:17
What are your opening hours? We open 7:30 till four.

00:14:14:29 - 00:14:17:12
Kim is actually open till five, though, so

00:14:17:18 - 00:14:21:04
she sells something if you want to grab something late on the way home.

00:14:21:07 - 00:14:21:27
Okay.

00:14:22:12 - 00:14:26:01
Some stuff for us. So and then coffee area

00:14:26:07 - 00:14:29:18
treats, so kitchen. So this was, you put this wall in. Yes.

00:14:29:20 - 00:14:32:10
So like you said, this was a hairdresser's a completely empty shop.

00:14:32:11 - 00:14:32:19
Yep.

00:14:32:19 - 00:14:37:04
So tell us about the build of this side of things and bringing, that's.

00:14:37:11 - 00:14:41:08
So this, we had this glass section

00:14:41:08 - 00:14:44:21
built for our original store which we outgrew.

00:14:45:07 - 00:14:48:17
So we decided to bring that with us because we wanted

00:14:48:17 - 00:14:51:23
to repurpose everything where we could and reuse.

00:14:51:23 - 00:14:54:17
Even that wall was the hair salon. It had mirrors all over it.

00:14:55:07 - 00:14:57:26
We just pulled the mirrors off

00:14:57:26 - 00:15:00:20
and re-use that material like yeah.

00:15:01:20 - 00:15:02:02
Nev,

00:15:02:06 - 00:15:05:21
my husband built the bench for the coffee bar.

00:15:05:26 - 00:15:08:20
Yep. Bit of help from you guys.

00:15:08:20 - 00:15:10:06
Yep. The back bit.

00:15:10:06 - 00:15:14:03
Yeah, one thing I love about this build and something really unique

00:15:14:03 - 00:15:15:10
is this big serving window.

00:15:15:10 - 00:15:17:18
Because I can still see

00:15:17:18 - 00:15:21:05
Amy. She can still see her customers. It's kind of like the pass of a kitchen,

00:15:21:12 - 00:15:25:27
but and the customers still can relate pretty quickly and see that she's here.

00:15:26:13 - 00:15:27:07
But it's obvious.

00:15:27:07 - 00:15:28:29
Obviously it's nice and clean.

00:15:28:29 - 00:15:30:26
It's within the kitchen and it is separate.

00:15:30:26 - 00:15:31:04
Okay.

00:15:31:04 - 00:15:34:13
So you've also been in this is your second location. Yep.

00:15:34:13 - 00:15:37:04
And the first location was in an alleyway.

00:15:37:04 - 00:15:38:10
You had to be really found.

00:15:38:10 - 00:15:42:00
Someone had to sort, like come and find you down the alleyway

00:15:42:20 - 00:15:44:23
versus where you are now on a main road.

00:15:45:11 - 00:15:49:24
Um a lot of people ask me my advice on where they should look for a location

00:15:50:05 - 00:15:53:25
what have you felt has been the biggest difference between those two scenarios?

00:15:55:12 - 00:15:56:29
Well, obviously, foot, foot traffic.

00:15:56:29 - 00:15:58:04
Yeah. Yeah.

00:15:58:04 - 00:16:00:10
I don't get as many calls of where are you.

00:16:00:10 - 00:16:01:13
I can't find you.

00:16:01:13 - 00:16:03:25
So yeah,

00:16:04:17 - 00:16:06:15
yeah, it's just mean.

00:16:06:15 - 00:16:08:25
Just way better.

00:16:08:25 - 00:16:10:15
Like, way better.

00:16:10:15 - 00:16:13:03
I think the fear that people have is the expense.

00:16:13:04 - 00:16:14:15
Yeah. The foot traffic obviously.

00:16:14:15 - 00:16:16:29
Maybe there's higher rent, there's more expectations.

00:16:17:10 - 00:16:19:20
Is there anything scarier about this location?

00:16:20:03 - 00:16:24:05
Well, there are more expectations on you because you're more

00:16:24:23 - 00:16:27:15
not tucked away in my comfort little cave.

00:16:27:16 - 00:16:29:13
You know, I'm out here now. More vulnerable.

00:16:29:13 - 00:16:32:11
Yeah, Kim actually found the premises.

00:16:32:23 - 00:16:34:28
Yep. I was like I don't know

00:16:34:28 - 00:16:35:17
It's got a mirror,

00:16:35:17 - 00:16:36:18
I don't know.

00:16:36:18 - 00:16:39:04
Yep. But it's great.

00:16:39:04 - 00:16:40:20
It's such a great location.

00:16:40:20 - 00:16:42:23
And I haven't looked back.

00:16:42:23 - 00:16:44:01
I haven't ever once gone.

00:16:44:01 - 00:16:46:19
Oh, yeah, yeah.

00:16:46:19 - 00:16:50:11
That that high expectation is obviously driven you to do better things.

00:16:50:21 - 00:16:52:26
Yeah. Yeah. It just makes you grow and

00:16:54:02 - 00:16:55:12
So now. Be better. Be better.

00:16:55:12 - 00:16:57:04
Awesome, that's the goal.

00:16:57:04 - 00:16:58:24
Obviously, you've got the foot traffic.

00:16:58:24 - 00:17:01:15
People are looking at the shop, and they're just naturally attracted to it

00:17:01:29 - 00:17:03:16
outside of this.

00:17:03:16 - 00:17:05:24
And people learning about you,

00:17:06:00 - 00:17:07:24
how are they learning about you?

00:17:07:24 - 00:17:08:22
So socials

00:17:08:22 - 00:17:11:01
So we're obviously on Facebook, Insta

00:17:12:24 - 00:17:14:09
and our website.

00:17:14:09 - 00:17:15:28
Yep. Website.

00:17:15:28 - 00:17:16:22
I had a look around.

00:17:16:22 - 00:17:18:01
It's pretty tricky.

00:17:18:01 - 00:17:19:28
Like it's attached to a POS system.

00:17:19:28 - 00:17:22:27
You can order online and pick up in here.

00:17:22:28 - 00:17:25:25
That was a really smart kind of connection between being able to order.

00:17:25:25 - 00:17:28:12
I know especially with this product. Even coffee with some of that.

00:17:28:12 - 00:17:29:00
That's right.

00:17:29:00 - 00:17:31:27
I'm actually. It can get QR Codes now

00:17:31:27 - 00:17:33:11
to for the tables. Yeah.

00:17:33:11 - 00:17:35:16
So can get even I this is a lovely space

00:17:35:17 - 00:17:38:05
Yeah. it's like a hug.

00:17:38:05 - 00:17:40:13
Like we said before, Yep. can get congested.

00:17:40:13 - 00:17:44:06
So it was getting you know, that morning coffee just free up the space.

00:17:44:06 - 00:17:46:13
Is that working with businesses around here

00:17:46:13 - 00:17:49:21
you finding that people are using that online option

00:17:49:21 - 00:17:53:08
to order preorder yet? Not yet becuase the QR code I'll pop on the table

00:17:53:18 - 00:17:57:12
Yep, what system are you using to be able to do that with? Square.

00:17:58:00 - 00:18:01:16
Square okay cool. That is another thing people ask me what POS system to use and

00:18:01:26 - 00:18:04:22
I'm not always setting them up so it's good to know which, which systems work

00:18:05:08 - 00:18:10:15
for you and the customers. It's so easy to use the app it's been good. Great and

00:18:11:22 - 00:18:15:11
how, what's the Instagram account that they can find you on?

00:18:15:13 - 00:18:20:14
It's actually Choc Daisy because when I started that. Yep. It was pre Raw Bar.

00:18:20:21 - 00:18:24:13
So roll bar is like the physical space Choc Daisy is kind of like me.

00:18:25:04 - 00:18:27:22
And myself. And you've

00:18:27:22 - 00:18:30:24
always kind of the hands on in the business doing things yourself.

00:18:30:24 - 00:18:31:25
But you were just explaining to me

00:18:31:25 - 00:18:35:17
before something you've kind of taken off your hands with your socials.

00:18:35:17 - 00:18:37:18
You want to give us a bit of rundown what you're doing now.

00:18:38:19 - 00:18:42:27
We've decided just to get someone on board to help manage our socials

00:18:42:27 - 00:18:44:28
so that just takes that

00:18:46:16 - 00:18:48:05
I don't know, pressure off with.

00:18:48:05 - 00:18:50:09
Yeah, with that coming up with content yeah.

00:18:50:12 - 00:18:52:22
Even though we do grab photos here and there

00:18:52:22 - 00:18:56:15
where we can to use someone else's, you know, managing it for us.

00:18:56:17 - 00:18:59:03
Yeah. Cool. Is great, because I don't

00:19:00:14 - 00:19:01:10
want to do reels. But you see the

00:19:02:21 - 00:19:04:16
value in doing the socials. Absolutely.

00:19:04:16 - 00:19:07:01
Definitely worth it for exposure and people finding you. Yeah definitely.

00:19:07:05 - 00:19:08:09
I mean we're big on that.

00:19:08:09 - 00:19:11:27
We, we know that game and but from a small cafe point of view,

00:19:12:03 - 00:19:15:28
it is really hard for a business owner to justify the time, the costs the stuff

00:19:16:06 - 00:19:18:10
and you just like it trying to make salads, you're not

00:19:18:11 - 00:19:20:12
trying to do a social post. That's exactly right.

00:19:20:12 - 00:19:22:28
Because that's pretty cool that you just self working here.

00:19:23:03 - 00:19:24:26
And my husband. Yeah.

00:19:24:26 - 00:19:25:25
Who has another job.

00:19:25:25 - 00:19:26:07
Yeah.

00:19:26:07 - 00:19:30:04
It frees up our time and that's awesome.

00:19:30:06 - 00:19:31:10
Definitely

00:19:31:28 - 00:19:32:10
great.

00:19:32:10 - 00:19:36:06
Well, I think that sums up heaps here. We covered a lot.

00:19:36:13 - 00:19:39:11
Thank you so much for having us. Thank you.

00:19:39:11 - 00:19:41:18
If you, we'll put all the links below

00:19:42:02 - 00:19:45:22
to Choc Daisy and Raw Bar and Ivy Lane.

00:19:45:26 - 00:19:46:02
Yeah.

00:19:46:02 - 00:19:47:20
And yeah.

00:19:47:20 - 00:19:50:08
So obviously if you're ever in Coffs Harbor, come and get a coffee.

00:19:50:15 - 00:19:52:27
Come say hi. We're also on Happy Cow App.

00:19:53:10 - 00:19:56:15
Yeah, which is a vegan and vegetarian food app.

00:19:56:29 - 00:20:00:26
So people, people from out of town, like I use it when I go anywhere.

00:20:00:26 - 00:20:04:04
I just get on Happy Cow because it's like bean hunter for food.

00:20:04:07 - 00:20:04:22
That's cool.

00:20:04:22 - 00:20:05:11
Yeah.

00:20:05:11 - 00:20:08:07
So people, we get a lot of travelers. Yeah.

00:20:08:13 - 00:20:09:18
I've done a video on that before,

00:20:09:18 - 00:20:12:16
just like trying to get yourself in, in places where people are looking,

00:20:12:22 - 00:20:13:13
they're out of towners.

00:20:13:13 - 00:20:17:09
They're just trying to find places that they connect to through coffee?

00:20:17:09 - 00:20:17:25
Or food?

00:20:17:25 - 00:20:19:14
And we get a lot of that.

00:20:19:14 - 00:20:22:13
Yeah, I've been wanting to get here for ages. Great.

00:20:22:14 - 00:20:24:08
So yeah. So good.

00:20:24:08 - 00:20:24:20
Yeah.

00:20:24:20 - 00:20:26:20
Awesome. Well, thank you for having us.

00:20:26:20 - 00:20:28:09
Thanks you. Guys,

00:20:28:09 - 00:20:30:17
If you haven't already, be sure to subscribe to the channel

00:20:30:17 - 00:20:32:28
like the video and hit the bell icon and put your comments below.

00:20:32:28 - 00:20:35:16
Tell us what you think of the space. Say hi.

00:20:35:16 - 00:20:36:16
Tell us about your space.

00:20:36:16 - 00:20:39:22
If you do something similar, or if you have an appreciation for raw food,

00:20:40:08 - 00:20:41:15
put some love in the comments below.

00:20:41:15 - 00:20:42:29
We'd love to hear from you.

00:20:42:29 - 00:20:45:03
Thanks guys. Appreciate it. Thanks Amy. Thank you.

 

 

 

 

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