There’s a trendy new coffee shop in town that has made a huge impact on Bridgend. And although it’s only been set up for eight months you'd think it had been there for a lifetime.
The bakery, Beat, is just down the road from the train station and it’s clear when stepping in that coffee and community is what is at the heart of this pint-sized business. Downstairs things are kept sweet and simple with zero clutter and chairs looking out onto Station Hill and offer a welcoming space for anyone to enjoy.
“How are you?” Adrian Moses, the co-owner of Beat Bakehouse, askes as a customer stepped in to place her order. “Stressed,” The customer replied.
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A candid conversation about some technology issues the woman had been experiencing in her home then played out as Adrian offered a listening ear and caught up with the regular who was more than happy to explain what was going on for her. The next customer came in and the owner greeted them using their first name and asking them if they wanted their usual of a "coffee with a bit of chocolate".
And it happened again and again. A couple of people stopped to sit in but didn’t stay for long as it seemed to be more about the grab-and-go aspect for many with the venue attracting people who work from home popping in for a quick breather as well as busy commuters in need of a caffeine fix. One woman who sat in explained she had a meeting online in an hour or so and needed to clear her head. “I just needed a change of scene and thought I’d come out here before it starts," she tells Adrian as she sits down with a sigh of relief.
Husband and wife Adrian and Hollie run the café with no extra help and it’s clearly a seamless operation with Adrian serving the products and Hollie baking the goods in their tiny bakery upstairs – all while keeping an outstanding relationship with their customers. And word has definitely got out about the kinds of things they offer as Beat sells pastries as well as cakes, bread, and of course coffee. On this day one woman came in having heard amazing things about their famous cinnamon rolls. When told they were not in stock she left promising she would be back the very next day to try again.
Hollie spends as much time as she can getting all the different treats ready and the smell of freshly-baked croissants lingers in the air in her workspace with cookbooks neatly arranged above the stairs. The couple had clearly gone above and beyond to make what they could out of the petite kitchen and used all the space-saving hacks possible. Adrian said: "We decided to go all out with the artisanal baking but with a hint of modern coffee to support it. They both work hand in hand essentially so we tried to change the perception of a bakery in a town centre. So that's why the interior doesn't quite look like a bakery, it's got more of an aesthetic to it, and the reason we chose where we are is because it's so conveniently close to the train station."
They've established themselves, and got to know their regulars, within just a matter of months. "I suppose what happened very quickly was that our idea that people who buy from us are not just customers," said Adrian. "They're an extension of us really and not to say it in the wrong way but bigger chains sometimes offer a service just turn people over – they want to make their money and it's part of the machine. But for us we we try to appreciate anyone that's buying something.
"For me it's just about appreciating that one particular customer each time and getting to know them a little bit better. They're spending their hard-earned money on us. That's really what helped us a develop a relationship quickly as they're more likely to become regulars. As soon as people knew who we were and what we were about we got to know them as well."
Hollie's mum has run her own tearoom for 20 years, which she was involved with for 10 years. But Adrian also joined five years ago when he first got into coffee and never looked back and when they decided they wanted to set up Beat they couldn't resist the prime location in the town centre. The couple have plans to stay put in Station Hill for as long as they can and while they aren't opposed to expanding in some way in the future there's no masterplan in place. Adrian added: "We've been asked by people where we see ourselves in five years and the plain answer is we don't know but hopefully we're still doing what we're doing on a slightly bigger scale but we want to be able to keep an eye on quality."
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