Behind The Counter: Nicole at Made Grey Street

Volare Grey Street, is the busy one. Saturdays and Sundays they smash it, the line is often already there, and by lunch the counter is full of people the team have never served before. Manager Nicole lives just down the road in Chartwell, and would rather be out front talking than behind the coffee machine.

We sat down with her for a chat about tourists, almond croissants, and why our biggest store still feels like a good place to meet people.

What’s the vibe here?

Very busy, all the time. Saturdays and Sundays we smash it. Always busy, lots of new people ands lots of different people. We have a few core regulars, but it’s a good place to meet people from everywhere.

Who’s coming through the door most days?

A real mix. Tradies, families, people from the Lodge and Deloitte, people who work along Grey Street, and plenty who have been coming for years. Lots of tourists too, including a fair few Americans. I’d say only about 40% are people we see every day. The rest are new.

Favourite part of the day?

Before 10 o’clock, before it gets crazy. That’s when the regulars come in, so we get to have a chat. How are you, all that. Towards lunch is when the newcomers come in. If it’s not busy we kind of twiddle our thumbs a bit, and I can actually sit down and have something to eat.

Go-to order right now?

Almond croissants, definitely. Chicken Chimichurri fold, pies and sausage rolls, any flavour. Hot food does really well here. Coffee-wise it’s a long black, or a small flat white. At the moment my personal favourite is the Cherry Cheesecake Danish, and the Vege Korma Pie is always good.

How would you describe the team?

Fun, charismatic, easygoing. Everyone’s pretty chill, and capable of getting the job done. Because we’re the biggest store there’s a constant rotation of people. Even at the big meetings there are still people I’ve never met. Shylee’s the one customers remember. She always asks how the kids are, how the family is, and she gets tipped for it. Actual money, pressed into her hand. She’s just that friendly.

Something people would not know happens behind the counter?

How much we have to know about the product. So many new people come in and they want to know everything. What we are, what we sell, why the merch is on the shelf, what seeds are on the grain loaf, which thing has the most calories. I have to constantly be on my toes. For the record, it’s the carrot cake, then the apple pie. Nobody asks about protein. They know they’re going to indulge.

People also don’t always realise we do frozen. The freezer is a bit harder to see than at the other stores. Once they find it, it doesn’t do too badly.

Why do people keep coming back?

Accessibility is a big one. We’re on the way out of Hamilton for a lot of people. The team is the other part. Really good customer service. And we stock the most product, so when everyone else is running out, we’ve still got plenty. We’re open till four as well.

What do you love most about working here?

Because we’re the biggest store, there’s a constant rotation of new people. It’s nice to get to meet everyone. Otherwise I wouldn’t get to work with them. I mainly just work here. And I like to serve, so I can chat and talk rubbish with the customers. I’m not protective of the coffee machine. I stay away from it.

How long have you been here?

Since just before COVID, so about six years. Not as long as Kelly and Elise. Before that I was at Cafe Irresistiblue, further out. I like the blueberries. The travel just got a bit far.

Where's home for you?

I live in Chartwell now, just down the road, which is handy. I grew up in Ahipara, all the way up north. Beautiful beaches, a good fish and chip shop, about an eight-hour drive unless you know the roads. Hamilton works because it’s central, and close to other places I like. Rotorua, the Mount, Waihi.

Any little rituals or inside jokes?

I wouldn’t say we have any rituals or jokes. We do get a lot of perks though, because we’re surrounded by other food places. We get to try their things. Oat Bros down the way, sushi, avocado on toast so we don’t have to eat pies all the time.

📍 Made Markets, 401 Grey Street, Hamilton East