Today we’d like to introduce you to Darcy Heine.
Hi Darcy, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, let’s briefly walk us through how you got to where you are today.
My first job in coffee was when I was 15 years old, and I’ve been in the industry ever since. As I turn 35 this summer, I will have 20 years in the business! Working in the industry before specialty or third-wave coffee was very prevalent in the Midwest, what first attracted me to the community and culture aspect of the business, which is still our most considerable emphasis 20 years later. After college, I started working at places where the craft and science behind coffee became a more significant focus- I worked for Kaldis Coffee Roasting Company in Saint Louis and PERC Coffee Roasters in Savannah, Georgia. PERC is where I tasted the best coffee of my life (still to this day), and that’s when a light went off in my head, and I realized there’s so much more to this than I ever knew. My combined passion for community and coffee is what Fiddlehead has been built upon. I grew up in the Shaw Neighborhood in Saint Louis during a time when it still needed a lot of revitalization, and being a part of that was interesting to me. When a Shaw property that had been uninhabited and crumbling for decades became available, my mom, stepdad, and I developed part of it into Fiddlehead Fern Café. The Shaw neighborhood has grown and developed so much since then, and I think the café has played a big part in that. My great-grandparents settled in the area nearly 100 years ago, and our family’s being here ever since makes that story special. These days, the café is operated by a team of badass women who continue to create community and quality coffee, which is our biggest pursuit.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
Having friends in the industry who’ve had more challenging stories, I find myself incredibly lucky in mine. But opening a small business is always tricky. Opening a small business is always tricky; a lot of people glamorize it, but there are days/months, sometimes years, that you’re struggling to make rent, or there are just simply not enough hours in the day to work the floor and do all the necessary administrative work. And if you have staff who are dependent on you for their livelihood, it can be incredibly stressful. I opened the café with about $300 left in the bank account, which was terrifying. One of my biggest struggles was handling my responsibilities as a 27-year-old small business owner and managing my team early on. There were many days that I will say were not my best. In recent years, I’ve learned to balance my expectations and be a better manager. Over the years, I’ve connected increasingly with other small-business owners, and having each other has been one of the best things that’s kept me going- we are each other’s mentors, among so many different things. Today, I’m blessed with an incredibly passionate team with shared goals of being intentional in what we serve and serving our guests with unreasonable hospitality. They make it easy for me.
We’ve been impressed with Fiddlehead Fern Café, but for folks who might not be as familiar, what can you share about what you do and what sets you apart?
Fiddlehead Fern Café gets its name through inspiration from the vibrant and historic Shaw Neighborhood and the nearby Missouri Botanical Garden. You may notice a subtle botanical theme in our space and menu items. Women-owned and operated, our mission is to enrich the lives of those in our community by offering thoughtfully sourced and prepared menu items, serving each guest with heartfelt hospitality, and being a gathering place for our local community. We’re known for our developed coffee program, croissants and toasts, and a healthy, vegan-friendly menu. I often have difficulty describing the café because I think it is more than just a coffee shop. What sets us apart, and I’m most proud of, is our intentionality in anything and everything we do. How we define “specialty coffee” is with intention, and we try to incorporate this idea in everything we do. Every coffee at Fiddlehead is made specially for each guest. We source ingredients from some of the best farms and producers nearby and emphasize minimally processed, beautifully prepared items, and our space is immaculately clean. We’re intentional in our day-to-day operation and caring for our team members. We’re committed to managing our environmental impact and have specific policies and procedures demonstrating our commitment to sustainability. We not only greet our guests, but we also learn about their lives. People might not know we have our own juice line at the café- we make all our cold-pressed juices in-house and hope to expand this part of our business. Another thing is that we frequently hold private events in the evenings.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check?
YES!
- Books:
-Unreasonable Hospitality by Will Guidara
-Atomic Habits by James Clear
-The Authenticity Project by Clare Pooley
-Let My People Go Surfing by Yvon Chouinard
-And last but not least- The Subtle Art of Not Giving A F*ck by Mark Manson - Podcasts:
-Cat & Cloud Coffee Podcast
-Valor Coffee Podcast
-Financial Feminist
-The Psychedelic Leadership Podcast
-Brené Brown
-The Huberman Lab
Contact Info:
- Website: fiddleheadferncafe.com
- Instagram: @fiddleheadferncafe
Image Credits
Suzy Gorman Photo
