NAMBOUR’S Husk & Honey cafe owners Eric & Tania Hubbard have made such a huge hit with their small side street business that they have doubled its size.
Eric and Tania have just taken over the shop next door in the attractive one way Queen Street in Nambour, as well as decorating its walls with local art.
When this energetic pair first decided to open their cafe it was never going to be a run-of-the-mill coffee shop. They not only wanted to create a range of grain free, gluten free products that tasted great and were good for you, they also decided to create an oasis of fresh, local food.
They teamed up with operations like Steve & Tina Standish’s Wonderworld Organics, Obi Obi Essentials, local permaculture growers, and other passionate foodies like Wholefood Provisions, Nathan and Jackie Hoeksema. With those skills behind them they are finding it easy to promote the idea that fresh, local food is the key to sustainable community, economic and environmental development.
“It’s the real connection between healthy communities and keeping our money in the local economy by supporting local farmers that makes it all worthwhile,” Tania told the Hinterland Times.
From the start Eric & Tania decided to operate a business that not only served good food, but was good for the community, supporting the arts and featuring local live music. With their expansion Husk & Honey now hosts performances by local musicians every Friday lunchtime and showcases an ongoing exhibitions program curated by Sandra Conte, Art Gallery of the Sunshine Coast.
“People really appreciate the fresh alternatives and tell us they feel good after eating. They get pretty excited when they realise how fresh the food is.”
“It’s very easy to work with our local growers and providores. You just make the connection, have a conversation about how you can work together and then put it into action.”
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