New Year's Eve thoughts...
I’m Naomi Lowe, 36 and mum of two young boys, living in Reading, Berkshire. After discovering I had a gluten intolerance in my mid-twenties and completely changing my diet, I decided to set up my very own “exclusively gluten-free” coffee shop in the heart of my home town.
The coffee shop is called “Nibsy’s”, which has been my lifelong nickname. We’ve been open 6 and half years now, although we’re temporarily closed for now, due to the never-ending (and understandably so) on-and-off restrictions and changes due to Covid19.
The journey of going from the idea to getting the shop ready and actually trading was such a roller-coaster. Full of energy, determination, and realising that all the things I didn’t yet know that I would have to figure out along the way.
I left a safe job and got into a considerable amount of debt to create my dream, like many in the hospitality industry who have a thirst to serve and make people happy in the simplest way possible – great service and humble, honest food.
I managed the whole process, from coffee shop layout to recruiting and then opening and realising that at the end of that relentless but exciting summer in 2014, when the doors opened on 2nd Sept, that the real work would start. The day before we opened I was exhausted. I had to nip out very late to get a few last-minute things and I just remember rolling out of the car, onto the carpark tarmac and burst into uncontrollable tears, riddled with fear. We were opening tomorrow and the end of the project of setting up and getting ready to open was done, and now the future was in my hands, and I realised there was no easy way out. My only option was to make it work. I had figured out that I would be on less than minimum wage for many years and would have about 3-4 years to pay off the debt, which I’m pleased to say I succeeded in doing.
About 4 years into the business, with many lessons learnt, many fantastic staff past and present who helped shape the business – and, of course, an incredibly supportive customer base - one thing remains: the margins in the hospitality industry are small and the work is relentless. But the passion for what we do, being a part of the community, providing jobs and sometimes knowing we’ve made someone’s day, makes it all worthwhile. And we’re part of a wonderful supportive community of other local independent businesses too.
Even with the impact that Coronavirus has had on the business, the darkest time for me was at the end of 2018 and during 2019; I’d just had my second son and due to an unimaginable situation that was beyond my control, I lost all hope of having some time off with my youngest son, Lenny. I had to go carry on working. It was emotional torture, being pulled between two babies – my business and my newborn. I could have thrown in the towel, but I didn’t. I kept going, and slowly, the dark days got brighter, even though Lenny was growing faster than I wanted to admit; things got easier, especially now I had my husband, Jonathan, helping me full-time and an incredible team around us too.
By the start of 2020, I was looking forward to a new year, although extremely worried about climate change and whether we will ever take our foot off the gas before it’s too late. This is on my mind a lot, even more so, I think, being a mother and wondering what sort of future the next generations will have.
And before we knew it, Coronavirus was heading our way and would be at the forefront of our everyday lives. The weekend we closed in March 2020 was just so surreal. The lead-up to that weekend was an eerie one of reduced footfall, nervous customers and uncertainty about the future. One minute we had many bookings for afternoon teas, the next we are packing them all up in pretty take-away boxes so people can enjoy them at home. We remained closed for a few months and my husband would be in charge of the kids while I got the laptop out on the kitchen table and started writing a recipe book of all the favourite cakes and savouries we’d made over the years at the coffee shop – it was my way of keeping the business alive, staying busy and doing something that I might be proud of one day. The book is still in draft mode, but I am sure it will be finished one day in the not too-distant future. I want to bring joy into people’s homes and the hardest part of making delicious gluten-free food is finding a brilliant, tried-and-tested recipe. And I am super-confident that the Nibsy’s recipe book will be a little bit of kitchen gold to those who eventually give it a try – after all, it’s all the recipes for the cakes and bakes we make day-in, day-out, at the coffee shop, that keep our customers coming back time and time again, irrespective of a gluten allergy or not. Here’s a sneak at the back cover of the book, a friend of mine started to play with designs, to give you an idea (hope you don't mind me sharing this Rich!!). And I am sorry it's taking ages! I've put it on hold the last few months as I feel I've lost my "mojo", but I promise to finish it, and let you know once an end date is in sight.
The coffee shop is called “Nibsy’s”, which has been my lifelong nickname. We’ve been open 6 and half years now, although we’re temporarily closed for now, due to the never-ending (and understandably so) on-and-off restrictions and changes due to Covid19.
The journey of going from the idea to getting the shop ready and actually trading was such a roller-coaster. Full of energy, determination, and realising that all the things I didn’t yet know that I would have to figure out along the way.
I left a safe job and got into a considerable amount of debt to create my dream, like many in the hospitality industry who have a thirst to serve and make people happy in the simplest way possible – great service and humble, honest food.
I managed the whole process, from coffee shop layout to recruiting and then opening and realising that at the end of that relentless but exciting summer in 2014, when the doors opened on 2nd Sept, that the real work would start. The day before we opened I was exhausted. I had to nip out very late to get a few last-minute things and I just remember rolling out of the car, onto the carpark tarmac and burst into uncontrollable tears, riddled with fear. We were opening tomorrow and the end of the project of setting up and getting ready to open was done, and now the future was in my hands, and I realised there was no easy way out. My only option was to make it work. I had figured out that I would be on less than minimum wage for many years and would have about 3-4 years to pay off the debt, which I’m pleased to say I succeeded in doing.
About 4 years into the business, with many lessons learnt, many fantastic staff past and present who helped shape the business – and, of course, an incredibly supportive customer base - one thing remains: the margins in the hospitality industry are small and the work is relentless. But the passion for what we do, being a part of the community, providing jobs and sometimes knowing we’ve made someone’s day, makes it all worthwhile. And we’re part of a wonderful supportive community of other local independent businesses too.
Even with the impact that Coronavirus has had on the business, the darkest time for me was at the end of 2018 and during 2019; I’d just had my second son and due to an unimaginable situation that was beyond my control, I lost all hope of having some time off with my youngest son, Lenny. I had to go carry on working. It was emotional torture, being pulled between two babies – my business and my newborn. I could have thrown in the towel, but I didn’t. I kept going, and slowly, the dark days got brighter, even though Lenny was growing faster than I wanted to admit; things got easier, especially now I had my husband, Jonathan, helping me full-time and an incredible team around us too.
By the start of 2020, I was looking forward to a new year, although extremely worried about climate change and whether we will ever take our foot off the gas before it’s too late. This is on my mind a lot, even more so, I think, being a mother and wondering what sort of future the next generations will have.
And before we knew it, Coronavirus was heading our way and would be at the forefront of our everyday lives. The weekend we closed in March 2020 was just so surreal. The lead-up to that weekend was an eerie one of reduced footfall, nervous customers and uncertainty about the future. One minute we had many bookings for afternoon teas, the next we are packing them all up in pretty take-away boxes so people can enjoy them at home. We remained closed for a few months and my husband would be in charge of the kids while I got the laptop out on the kitchen table and started writing a recipe book of all the favourite cakes and savouries we’d made over the years at the coffee shop – it was my way of keeping the business alive, staying busy and doing something that I might be proud of one day. The book is still in draft mode, but I am sure it will be finished one day in the not too-distant future. I want to bring joy into people’s homes and the hardest part of making delicious gluten-free food is finding a brilliant, tried-and-tested recipe. And I am super-confident that the Nibsy’s recipe book will be a little bit of kitchen gold to those who eventually give it a try – after all, it’s all the recipes for the cakes and bakes we make day-in, day-out, at the coffee shop, that keep our customers coming back time and time again, irrespective of a gluten allergy or not. Here’s a sneak at the back cover of the book, a friend of mine started to play with designs, to give you an idea (hope you don't mind me sharing this Rich!!). And I am sorry it's taking ages! I've put it on hold the last few months as I feel I've lost my "mojo", but I promise to finish it, and let you know once an end date is in sight.
Anyway, one of the best things to have come from this challenging year is that one night in May (during the full moon – which I’m sure is no coincidence) I went to bed determined to find a way to help our business survive and come out the other side, eventually, when all this virus stuff is over. Take-away / delivery didn’t work for us and our situation. With margins already very low and a once-in-a lifetime opportunity to have more time with the children it made me accept that there was no point being busy for the sake of it, if the numbers didn’t stack up and the time and effort weren’t worth it.
I was thinking about what we make-in store and what we could make available via postal delivery - something that’s not delicate and that would be an experience for people – especially given that we were all baking a lot more from home and using the internet for food.
I was thinking about what we make-in store and what we could make available via postal delivery - something that’s not delicate and that would be an experience for people – especially given that we were all baking a lot more from home and using the internet for food.
Make your Own Donuts at home!
I woke up buzzing in the morning as I realised this could really work and be a totally new opportunity for us. 3 weeks later, we started selling our first boxes, which included our secret flour blend, organic apple puree, organic coconut oil, hand designed instructions, baking tray, piping bag and all sent in a box that makes a total of 18 chubby donuts!
And for those local to us, we’d pop our masks on and drive out in the family car, kids in the back, during the summer heat, hand-delivering these little boxes of joy. We receive orders for boxes across the country and love hearing your feedback!
Each kit provides everything you need to make the very same gluten-free and vegan apple and cinnamon baked donuts that we sell in-store, in your own home. They are made in exactly same way as we do the ones in-store, where they have been a best seller for years.
I woke up buzzing in the morning as I realised this could really work and be a totally new opportunity for us. 3 weeks later, we started selling our first boxes, which included our secret flour blend, organic apple puree, organic coconut oil, hand designed instructions, baking tray, piping bag and all sent in a box that makes a total of 18 chubby donuts!
And for those local to us, we’d pop our masks on and drive out in the family car, kids in the back, during the summer heat, hand-delivering these little boxes of joy. We receive orders for boxes across the country and love hearing your feedback!
Each kit provides everything you need to make the very same gluten-free and vegan apple and cinnamon baked donuts that we sell in-store, in your own home. They are made in exactly same way as we do the ones in-store, where they have been a best seller for years.
,As 2020 draws to a close, and as we continued to adapt our business as best we could with the ever-changing landscape and COVID rules, we have done everything we can, as have nearly all the other hospitality businesses I know. Here in Berkshire we’re still in tier 4 and we have missed out on the essential Christmas trade. We are facing January with trepidation.
One thing is for sure though, it’s ‘Veganuary’ coming up, it’s cold, and our DIY donuts could not only be something that will help brighten anyone’s day, but are now the key to our survival, especially while we’re closed for business as usual. If we can’t pull through this year, we lose our dream, our team, our coffee shop, a little bit of magic.
We are just one of millions of businesses who know time is running out. And yet I remain hopeful. I am not ready to enter 2021 yet but it’s coming for us, and all we can do is our best and enjoy each and every day as much as possible and cherish life and our loved ones.
Happy New Year, to you all,
Nibsy x
One thing is for sure though, it’s ‘Veganuary’ coming up, it’s cold, and our DIY donuts could not only be something that will help brighten anyone’s day, but are now the key to our survival, especially while we’re closed for business as usual. If we can’t pull through this year, we lose our dream, our team, our coffee shop, a little bit of magic.
We are just one of millions of businesses who know time is running out. And yet I remain hopeful. I am not ready to enter 2021 yet but it’s coming for us, and all we can do is our best and enjoy each and every day as much as possible and cherish life and our loved ones.
Happy New Year, to you all,
Nibsy x
