What made you want to open a cafe?
Our journey began in the artisanal decor world. With a decade of experience owning Louis & Lewis, a candle factory in Buenos Aires, my wife and I embarked on a new venture. Five years ago, we envisioned a unique retail store, a concept that would seamlessly blend our passion for decor with the world of gastronomy. This dream culminated in the creation of our cafe, a place I had longed to bring to life.
How would you describe the brand of your cafe?
At Blanca, we are more than just a brand. We are a family of entrepreneurs driven by a singular focus on quality. From the raw materials we use to the smallest details in our premises, we strive for excellence in everything we do.
Our concept store is a testament to our adaptability and evolution. It is a reflection of our passion for decor and our dream of gastronomy, a brand that is always in tune with the latest trends and constantly transforming.
Describe the location/demographics of the area where you opened. Why did you choose this area?
Blanca Deco Cafe began in the neighborhood of Las Cañitas, Buenos Aires, a residential neighborhood with a shopping center on the street that extends for several blocks. A neighborhood where many generations coexist, from young people and adolescents to older people. All of them are our clients.
We chose this neighborhood due to its population density, number of buildings with many apartments, and because the style of the neighborhood had a lot to do with what we imagined for our brand.
What equipment are you using to make coffee? Why did you choose this equipment?
We started 5 years ago with our first La Marzocco, the FB80 in white; we still have it and now use it for events outside our premises and pop-ups.
Last January 25, we did a big upgrade to our store and started with the Modbar. We use it in Blanca Studio (our slow coffee proposal), and apart from being very happy, we are delighted with its performance. So, with that, we decided to add Modbar to our Las Cañitas location, considering that the space is tiny and we needed more space above the counter.
Describe your bar or customer flow. Break this down for us. How did the equipment influence the flow or vice versa?
In Argentina we usually do 4 meals a day, thus having breakfast, lunch, snack and dinner. For our snack (around 5 p.m.), we typically make a meal similar to breakfast, which is why coffee shops are full of people. In recent years, an age range that did not exist before has joined the world of coffee.
Young people between 15 and 25 years old have dates of having a coffee moment with friends, their partner, and also alone.
Our stores are designed to accommodate a variety of customer needs throughout the day. In the mornings, we cater to those looking for a productive workspace, with many people working on their laptops or having meetings. The midday period is usually quieter, perfect for a relaxed lunch. In the afternoons, we experience a higher rush hour, where our space becomes a hub for all kinds of activities: meetings, work, and social gatherings.
Modbar was a perfect conclusion, providing fast service. We divide the workstation with two baristas, one in charge of all the coffee shots and the other in charge of the milk and plating to finish the order.
What’s one thing that makes your cafe special?
We have been doing this for 5 years. We are young, and the people who visit us feel very identified with the style of entrepreneurship that we carry out. It is a trendy place with a great focus on design, and that is constantly changing in order to remain dynamic. We are a vast team of people, we focus 100% on coffee, and our food options are of great quality, this is why we end up being a great option for anyone looking for a relaxed and relaxing place.
Visit https://www.blancadecocafe.com.ar/ for more.