The Wāhine Behind Wild Pear Kitchen

Chere Bailey is a plant-based flexitarian who likes to work with what produce is available. 

“What makes our café is that things aren’t perfect so the place takes on its own feeling.” 

While Chere believes in a small town you have to cater to everyone, what she won't budge on are her values that are the heart of her New Plymouth vegan café. 

“The cutlery and bowls came from op-shops so nothing matches but I like it that way. We don’t stock drinks in plastic bottles, only those stored in glass. This is my happy place.” 

After working in the region’s hospitality industry for 35 years, Chere thrives on making do with what’s available by repurposing and reusing materials.  

“I’m a firm believer you need to be sustainable as setting up a business can create so much waste. For the café's fit-out, we used what we wanted and sold what we didn’t need. That way someone else benefits, along with the environment.” 

Chere and her business partner Chesney Hiroa, who managed Chere’s former hospitality venture Deluxe Diner, bravely made the decision to employ eight staff to open during the red traffic light system. 

“I look back now and laugh at what we did but it’s worked as we’ve grown by two staff since opening three months ago. I’m happy to say that we’re here to stay,” smiles Chere. 

Chere’s husband Bill grows vegetables for the business and three local suppliers provide kai. Coffee grinds are given away to customers for composting and scraps go to a pig farmer. Chere uses IncaFé Organic Coffee as the New Plymouth company cares about people and their taiao - natural environment. 

“Everything about IncaFé is sustainable – I love how they grow the coffee and have full control over the product, right up to the compostable packaging.”