Who is Minnie?
My mum would describe me as someone who likes stepping outside of the box a little. I’ve tried and tested a few wacky business ideas since I was in Year 9 until I found the right one. If I want to do something, I’ll do it and I’ll do it right now. Not sure if that is a good thing. I guess I wouldn’t be where I am, doing what I’m doing otherwise.
How do you find balance between work and life?
I feel like only recently I’ve found a healthy work life balance, and realised the importance in prioritising that. Beginning Arlo’s (the first coffee van) 5 years ago I worked every day for 3–4 months before having my first day off. It was well known around those times that my priority was the business. Finishing work after midday and then going home to stay up most nights until 12am baking for the next day. It was a repeated cycle, I loved it so much but I could not step away to have time for myself.
Opened a second van, and then a couple years later, Spur. In reflection, I can see how consuming it was for me, personally. Early last yearI had a naturopath appointment with Lucy, owner of Elsea (who is now my roommate, personal assistant, cafe supervisor and bestie) and it was the process of opening up to someone on a vulnerable level that helped me come to an important realisation.We discussed how my lifestyle at the time wasn’t sustainable, the importance of regulating my nervous system and charging up to be able to show up. It was a conversation that for the first time I realised I felt guilty for stopping and dedicating complete days off, for some reason. It has been a wild ride but I am very grateful for the efforts I put in at the start so it allows me to have that work life harmony.
When did you realise you wanted to create a space, not just work in one?
I always knew I would own my own business and work for myself one day. I was obsessed with cafe culture, a space where I envisioned people could come to sit and take a moment out of their day to enjoy what I created. This vision is very special to me. I love that really nothing is off limits, it’s my space and I can do whatever I want to do even if it is a little different, I love that about it.
What’s a day in the life of Minnie look like?
Gosh, every day is different. At the moment it’s usually Lucy and I having a debrief in the morning either at Spur or at another cafe, we have been loving Equium or Local Customs. We talk about what we need to get done for the day, then Lu usually will organise a list, we’ll run a few errands, then go to Spur for lunch and stay there for the afternoon getting the rest of what’s on our list to do.
At the moment we are working on fun things like merch, stickers and some other things we can’t quite tell you about yet.
I like to end my day by hanging with my roommates and making a yummy meal.
What is something people romanticise about opening a café that is different in reality?
This is such a good question because I often romanticise it now and I love it so much, but it is hard work.
It’s easy to romanticise the idea of owning a cafe and see it as this slow, aesthetic lifestyle, where you get to come to work and make coffees all day, chat to people, and be your own boss. Honestly, some days are like that but in reality it’s hard work, forever problem solving, long hours, a never ending checklist of things to do, overload of texts, emails and DMs to respond to, managing staff, ordering stock daily, and wearing multiple hats can be crazy.
When anything happens or breaks it’s all eyes on you. Broken dishwasher, tills broken, someone’s sick and can’t come in on a busy Saturday. Fix it.
How has your relationship with work changed as the business has expanded?
I go in waves of different relationships with my business and having different workloads, but as the business has expanded I have learned to value more time off the clock. Seeing how much the business has grown since making space for myself is quite beautiful. I give myself time to think, cook, reflect, read, brainstorm and check in with myself and then I can come back to work feeling good.
What does community mean to you, and how does this show up in Spur?
Community is the foundation of Spur. Support which goes both ways.
I love supporting my creative friends in art and business. I think of how many people supported Arlo’s starting out so I am always trying to do my best to pass that love on. I know how hard it is to get your own thing going, and I will support my friends where I can.
What are you learning or have learnt about leadership?
One thing I’m really enjoying about leadership right now is creating a work environment people actually enjoy being in. I love when people show initiative.
I really enjoy giving opportunities to people who want to grow with me, especially when they care about it as much as I do.
I feel so proud when staff tell me they get excited to come to work. It’s very special to me.
How do you approach building a menu?
Honestly it is usually what me or staff are craving at the time and want to enjoy at work. I love keeping it fresh, seasonal and using local produce where I can.
What are the small choices that feel invisible, but deeply intentional?
Small things that I feel like people may overlook but create the space and atmosphere of Spur are fresh flowers, a selection of books, a candle lit on a rainy day and the music we play.
What’s an ingredient you think deserves more attention?
I think good quality flaky salt and olive oil are everything in the kitchen.
What advice would you give to someone dreaming of opening their own space?
Create something that feels like you. The spaces that stand out are the ones with personality, where people feel the intention behind it. Whether it is the food, the design or the way you run your team.
Also, start smaller than you think. You don’t need to do everything at once. It is better to do a few things really well and build from there rather than stretching yourself thin and trying to be everything.
You’ve recently started wine nights. Will events like these continue into 2026?
Yes. Keep an eye on our socials for the next BYO wine night. I’m keen to even try some new things like collaborations or different cuisines depending on what people are enjoying.
