Originally from Auckland, 23 year old Gemma Roberts has been making coffee for the last seven years. What started as a part time job while at school, has turned into a career that led Roberts to the Tasman region and Toad Hall Cafe.
Roberts was taught to make coffee on her first day working part time at a small cafe, an opportunity she now recognises how lucky she was to be given. Like many in the hospitality industry, Roberts fell in love with every aspect of making coffee and turned it into a career.
Roberts feels at home at Toad Hall, the environment that is created by the staff all being close friends outside of work is noticed and reflected by customers, creating an overwhelmingly positive atmosphere.
Toad Hall boasts a full organic garden behind the cafe, runs on solar power and utilises an extremely thorough recycling and composting system to ensure they’re being as environmentally friendly as possible.
Roberts’ coffee of choice is a long black, or a tulip oat cappuccino if she’s feeling adventurous. She describes a good coffee as “bright and bold in both colour and flavour, smooth in texture and holds lots of character and style.”
