In the heart of the eastern area of Padua, just outside the center and at the entrance of the city, lies the New Life Café, a place where passion and dedication have found a home for six years. At the helm is a barista whose love for the craft comes from afar, from childhood memories and family tradition.
From dependence to independence: the challenge and satisfaction of opening a business
After years as an employee, she decided to open her own place, driven by the desire to build something of her own. The difficulties, such as the Covid period and economic challenges, have not been lacking. But the satisfaction of still being here, welcoming new and loyal customers every day, rewards every effort.
The joy of serving… even the most difficult customers. "I love everything about my job," she shares enthusiastically. "I love cooking, discovering new trends between sweet and savory, being in contact with people. Even the long hours don't weigh on me: only those who have this passion can really do it well." And even if customers are not always as one would like, it is precisely the ability to welcome even the most 'grumpy' that makes the difference.
Everyday stories and curious requests
Every day something happens that brings a smile: elderly ladies on a diet ordering hot chocolate with cream but sweetener in their coffee; customers with specific dietary needs, turning the menu into a puzzle to be carefully reassembled. "But that's the beauty of it," she explains, "making everyone feel a bit at home."
The importance of choosing the right products
In his establishment, there are no shortages of Pausa products: ginseng capsules, hazelnut, decaffeinated, and also the espresso they mainly use for catering. "The convenience of the capsules is priceless. And the ginseng without sucrose sells like hotcakes!" he recounts. For her, staying updated is essential: "Pausa always offers new things, and trying them is important to avoid stagnation. It helps to stay creative."
Evolving dreams
After completely renovating the place, he is targeting an office clientele, neglecting the evening hours. The future? A bar by the sea. "My daughter is gaining experience in an award-winning ice cream shop by Gambero Rosso. We would like to open something in Caorle, perhaps returning to the origins with ice cream cups, as my father the pastry chef used to do."
