REAL LIFE
There's a shady terrace outside where people can meet and enjoy a coffee and something freshly baked
people, I’d had this idea of running a café but for me it was a serious project, I knew exactly what I wanted. A few of my friends said they’re not at all surprised, and on the boats I've always loved cooking, so it was a natural progression.” Luckily, the administrative
side of starting their business proved to be more straightforward than they anticipated. “I’m so impressed with the French system, it’s been fantastic. I did a one-day course at the Chambres de Métiers et de l’Artisanat in Quimper and they were great from the start; they appointed me an advisor who told me all about the financial aid I could apply for, including an interest- free loan, and they gave me a grant to get the necessary catering equipment. Doing an interview in front of the 20 people listening to my case was nerve-racking, but my advisor helped me with that.
A HELPING HAND “Also, when we opened, we were assigned a voluntary advisor for three years; he comes four times a year to check over the figures and the practical aspects of the business, and puts me in touch with the right people locally. It means there is always someone who has my back, and I feel supported by that. “The hardest parts were
58 FRENCH PROPERTY NEWS: November/December 2023 Being able to open year-round to serve the locals was important to Freya
getting commercial status for the building, and a licence to sell alcohol. The commercial licence had lapsed since the days of the dairy and crêpe shop, and because it had fallen
“The catering here feels like a big family get-together or a coffee morning”
by the wayside we needed to reapply, and in turn that meant we had to respond to all the new legislation. It was a huge challenge to comply with all the latest requirements of fire-resistant standards and disabled access without ruining the authenticity of the building – but after building our replica ship, it felt like second nature. I can tell you, in a building as old as this, that planning application was really tough but it was such an accomplishment afterwards!” “As for the licence to sell
alcohol, it’s an unusual system in France, because there’s a finite number of licences for any given town. In practical terms, this means you have to purchase your licence from another person within the same department, perhaps someone who is retiring. For
me, this was important as having a café that also sells wine and beer makes it feel more French to me.”
HOMEMADE QUALITY The Café du Marché has an immediately welcoming atmosphere that encompasses both cultures. Being open all year round was important for Freya, who wanted her business to be part of the local community, not just for summer visitors. “The philosophy comes from
everything being homemade, which means I can control the quality of what’s on offer, and as I wanted to make everything myself, it needed to fit with my talents and abilities. I wasn’t going to pretend to be anything other than British. The catering here feels like a big family get- together or a coffee morning,
with carrot cake, scones, tiered chocolate cake and a gluten- free lemon polenta cake. “We offer our own versions
of croque monsieur, including a vegetarian option made with roasted aubergines, peppers, courgettes and cheddar cheese, plus big bowls of mixed salads with coleslaw, lentils and olives. Getting portion sizes right was a challenge as our customers range from local workmen with big appetites to very slim, elderly ladies. Our portions are pretty generous and some people said it was a shame they were too full for cake, so we now offer takeaway options.” Off-season, the Café du
Marché is open Tuesday to Saturday from 10am to 6pm, extending to 8pm during the summer holidays. Including the outdoor sun terrace, they can seat up to 50 people so it can get pretty hectic for the two front-of-house staff. “You need to keep up the
energy and the good humour, but I prefer that to when it’s quiet and the time drags on – that’s a bit like sailing when there’s no wind! I’ve learned to deal with my perfectionism, and know that this café revolves around lots of elements: the food, the drinks, the music, the friendly staff, the wonderful old building, the seating and the atmosphere, so it’s not just on me. All these create the overall experience. “I’m sure other people have
dreams of doing something similar and I’d say, find the right location and go for it. It’s the best job in the world!” ■
© CAFÉ DU MARCHÉ
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