Sunshine Coast barista Chenise Kirby, from Shingle Inn Sunshine Plaza, has been chosen as the national café chain’s best barista after she made the best espresso, flat white and signature drink for a panel of coffee judges at the finals held yesterday in Brisbane.

This year marks the sixth year Chenise has competed in the finals – and the first year she has taken out the title.

The judges were thrilled to see her back and said it was her technical skills that helped her to win the 2018 title.

“Chenise has really taken on the feedback from the past competitions and has developed a really good technique – she had the highest technical score out of all the finalists,” said Dillion Robinson, Grinders QLD Trainer and one of the judges.

“Overall the standard was brilliant, but Chenise’s perseverance, standard and knowledge of the brand and coffee bean origin really stood out,” Dillon said.

Chenise said she can’t believe she has finally won, but she feels that this year she definitely gave it her all.

“It’s very overwhelming and so exciting! I tried really hard with my technical side and really listened to the feedback I received from the previous years. I’m just happy to have won!”

Chenise was one of five top baristas chosen from all over Australia to compete in Shingle Inn’s 2018 Barista of the Year championships

The finalists had 15 minutes to prepare an espresso, flat white and signature drink for the four sensory judges who each tasted the coffees, with one technical judge who was at each barista’s side throughout the competition, timing the shots and watching their process.

Judges also said Chenise’s signature drink was well balanced and one of the best in the competition, with a unique creation of a cherry ripe flavoured Mocha coffee called the “Cherry Bomb” –

A lot of regular Shingle Inn customers specifically request Chenise to make their coffee with her teddy bear coffee art one of the most requested.

Her favourite coffee to drink is a caramel iced latte and her favourite coffee to make for customers is a classic latte or flat white as then she can be creative with art on the top of them.

Chenise has worked at Shingle Inn for over 8 years alongside her mother, Annette, who is the franchisee at Shingle Inn Sunshine Plaza.

We’re not picking sides at Shingle Inn

but you can!

Whether you support the MAROONS or the BLUES, Shingle Inn has covered the field! You can take home

No 3 – Greg Inglis
or
No 7 – Nathan Cleary
Or show your pride and take the whole team home with you!

For a limited time, head into your nearest Shingle Inn to take these men home with you.

before they RUN out the door!

Shingle Inn’s newest café opened on Tuesday 17 April 2018 at Top Ryde Shopping Centre and will include the country’s newest, innovative burger range of hand-crafted artisan burgers – ‘St Burger’.

The location marks the 54th location for the iconic family-owned Australian cafe chain, Shingle Inn.

The delicious new burger range will be served within Shingle Inn Top Ryde – the café most famously known for its coffee and cakes.

The opening month saw a host of exciting activities, including free burger giveaways, delicious sampling opportunities, and cookie decorating events for the kids.

The new franchisee owners, Amrik Bains and Ashwin Reddy, are good friends that were attracted to Shingle Inn’s long business history, successful structure and franchising practices, high standards of food quality and great coffee.

Both Amrik and Ashwin are no strangers to hard work and focusing on customer service, having previously worked for the Coles group.

Many of Shingle Inn’s decadent, delicious products that helped establish its popularity all over Australia remain, including the resounding favourite – the Patty Cake – with regular customer comments saying it reminds them of cakes “grandma used to make”. With over one million of Shingle Inn’s iconic Patty Cakes being sold every year it’s not surprising that it’s synonymous with a trip to the café chain for many customers.

The new franchisees are also excited to be the one of the first Shingle Inns in NSW to try the new burger concept after it has been a huge success at Perth and Brisbane locations.

Shingle Inn is celebrating its 82nd year in 2018. Born in Brisbane in the Autumn of 1936, in the midst of the Great Depression, Shingle Inn is more than just a business; it is a fascinating part of Australia’s history with a unique story to share.

From the humble beginnings of one store that stood alone for 66 years has grown a franchise network of 54 cafes throughout Australia in Queensland, New South Wales, Victoria and WA.

One of Australia’s oldest cafés has turned tradition on its head this Easter by reinventing the hot cross bun.

Shingle Inn, the heritage café much loved for its 80+ year traditions, will defy convention with the release of the “hot cross bar”.

This sticky deliciousness being marketed as a modern take on the traditional favourite has been created by the experts in Shingle Inn’s bakery from superior gluten-free ingredients and is available in both traditional and salted caramel flavours.

Shingle Inn’s Brand Manager, Louise Bellchambers, explains why the company is willing to break with convention and put a new twist on a beloved Easter favourite.

“We trialled the gluten-free Hot Cross Bar last year and the feedback was so great we’ve decided it deserves a permanent place in our Easter range. We call it a bar due to its shape but I tell people it’s more cake-y than bread-y to help them understand the difference between this product and the Hot Cross Bun we all know and love. After all, Shingle Inn was made famous by our handcrafted cakes and this one is particularly delicious served slightly warmed with cream or ice cream, accompanied by an expertly made cup of leaf tea or a barista-made coffee.”

“Of course being a business with a proud 82-year tradition of serving delicious treats, we’re still making our traditional Hot Cross Buns for the die-hard fans – and they are better than ever this year – hand rolled and hand iced by our bakery team.”

For the youngest members of the family Shingle Inn have also created a cute ‘Lil Chick’ biscuit available individually or in a giftpack of 5. There’s also a competition on for the most inventive place Lil Chick can be found on Instagram.

Shingle Inn background

Born in 1936, in the midst of the Great Depression, Shingle Inn is more than just a cafe; it is a fascinating part of Australia’s, and more specifically Brisbane’s, local history.

This iconic café holds a special place in the heart of people of all ages.

Their range of delicious and decadent baked goods helped establish the Shingle Inn’s popularity. The bakery products continue to be produced as they have always been – lovingly crafted by hand by the team of Shingle Inn bakers using traditional methods and ingredients. Shingle Inn’s bakers still use real butter and real eggs, which sets them apart from many other products available in today’s modern cafés.

In 2018, the Shingle Inn celebrates 82 years, with 53 locations right across Australia in Queensland, Victoria, WA and NSW.

@shingleinn #shingleinn #lilchick

ENDS

SHINGLE INN MEDIA CONTACT:

Shout Communications – Liz Miers 0447 223 021 / liz@shoutcommunications.com.au

SHINGLE INN’S TOP BARISTAS COMPETE TO TAKE OUT NATIONAL TITLE OF THE BEST BARISTA IN THE COUNTRY

Shingle Inn’s top five baristas from all over Australia have been selected to make their four best espressos, four best flat whites and four Signature Drinks for a panel of judges at the 2017 Barista of the Year championships on Wednesday 14 June 2017.

Amy Telfer from Shingle Inn Brisbane City Hall, Nataliah Emmily from Bulimba, Brisbane, JK (Jungkyu) Lee from North Lakes, Ellen Taylor: Belmont Forum, WA and Hank Heng Wang from Knox, Victoria will compete at the finals at Grinders in Woolongabba in Brisbane to win a variety of prizes and the title of 2017 Shingle Inn Barista of the Year.

ABOUT THE FINALISTS:

Amy Telfer is the Barista at Shingle Inn’s oldest café – Brisbane City Hall. Amy’s tip for coffee lovers is: “My favourite coffee and one I recommend everyone tries is a double ristretto honey flat white, the honey not only sweetens the coffee but brings out the natural flavours the barista is trying to extract.”

Nataliah Emmily is from Shingle Inn Bulimba, and Nataliah’s secret to creating the perfect coffee is: “texturing the milk perfectly will help create a beautiful pour in your coffee, and I also like to put a touch of art on each one”.

Ellen Taylor is Shingle Inn Belmont, WA’s Supervisor/Barista is very passionate about being a barista, saying “making good coffee is like creating art. If you put your all into every cup to and love doing it, that will show through in each aspect of your creation.”

JK (Jungkyu) Lee from Shingle Inn North Lakes says he is very proud to be representing the North Lakes team.

Hank Heng Wang is from Shingle Inn Knox and is delighted to be representing his state in the National Barista of the Year Championships, nominating a latte as his coffee of choice.