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Baker Daryl Collier was one of the few who was already awake when the 2010 earthquake struck at 4.35am. M.
His first thought was that a train had derailed at the back of his property and was heading toward the building.
“It was a tremendous jolt, it just went under us.”
Collier, the owner of Darfield Bakery, was with another baker when the earthquake struck and the power went out.
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The pair found themselves in the dark, wading grease from overturned fryers.
A large amount of stock was lost but without structural damage, the bakery was up and running the next day.
They were flooded with customers desperate for coffee, a loaf of bread, or just some company.
“People wanted to talk. We were invaded, we couldn’t keep up with the bread orders, it was embarrassing, but we just didn’t have the capacity. ”
Customers were also desperate for food that they could feed their families because their own kitchens were out of order.
A brave new direction
Fast forward 10 years and although Collier would not like to repeat the experience, in hindsight the earthquake was the beginning of the expansion of his business, which has since doubled in size.
What started as a “shoe box” 25 years ago is now a company employing 40 people.
STUFF
Labor costs are the biggest contributing factor to the price of a cup of coffee. (First published January 2020)
The February earthquake shook the building in a different direction and in 2013 Fonterra opened its new facility in Darfield, which turned out to be another catalyst for growing the business.
The following year the new bakery opened, but it would be a couple more years before Collier was convinced he had made the right choice.
“It was so much bigger than our overheads were huge. The staff had to walk more to get somewhere, and I was saying to the accountant ‘what the hell have we done?’ ”
Now though, the place is buzzing, churning out 500 coffees a day and in the heart of the city and community.
“We support the community whenever we can, and we have great support from the locals, the farmers, we are fortunate not to depend on a particular part of the community.
“We are not a destination, we are a city of passage, so we do not depend on tourists, we are much more fortunate than some.
JOHN KIRK-ANDERSON / Stuff
Errol Barnes of Darfield Dairy says customers still wanted to buy a Lotto ticket on the day of the earthquake.
Further up the street is Darfield Dairy, home of the largest single scoop ice cream in the country.
Owner Errol Barnes has a different set of challenges and relies more on passing trade.
His store lost power, but otherwise suffered little damage. He was surprised to find customers coming outside asking to buy a lottery ticket, even though there was no electricity.
“I learned from that, you don’t bother the public,” he laughs.
He hasn’t lost his sense of humor, as the signs around his store attest, despite having faced many challenges as Darfield progressed over the next 10 years.
Perhaps the most significant was the opening of the city’s Four Square supermarket in August 2019, right in front of the dairy.
JOHN KIRK-ANDERSON / STUFF / Stuff
A $ 5 single scoop ice cream from Errol Barnes at Darfield Dairy.
But Barnes has no problem with competition.
“Yes, it makes it more difficult for people like us, but you just have to adapt.
“Low-key food, ice cream, drinks, candy, that’s where we’ve focused.
“A lot of my clients are traveling, so they come for that quick service.”
Two robberies in a month were the catalyst for Barnes to withdraw tobacco sales from the store, and the lottery has also been canned, but since they both turned very little, he has no regrets.
The Covid-19 pandemic has also taken its toll.
He has reduced his staffing levels to one (himself) and remains optimistic.
“Very interesting times await us, that’s for sure.”
