In an exclusive interview with CanadianSME Small Business Magazine, Aniko Fenyvesi, the self-taught confectioner and owner of Cube Coffee Bar in Tweed, Ontario, shares her inspiring journey from operating a renowned coffee shop in Budapest to creating a unique café experience in rural Ontario. With a deep passion for quality and a commitment to pushing culinary boundaries, Aniko discusses the challenges of running a seasonal business, the role of community-focused events in her strategy, and the importance of constant reinvention. She reflects on the value of self-care for entrepreneurs and offers advice to those looking to start or grow their ventures in small towns.
Aniko honed her skills in the trade while operating her first location in Budapest, Hungary, which has become a destination on the European specialty coffee scene. Aniko’s focus has always been on quality without compromise. Her cakes and pastries range from traditional to playful with an emphasis on fruit forward and bold flavours and enough butter content to please even the finickiest epicurean. Her experience in the craft of coffee making gained over a decade, provides the perfect pairing for her confections.
Your journey from operating a destination coffee shop in Budapest to opening Cube Coffee Bar in rural Ontario is fascinating. How has this transition influenced your approach to running a business, and what unique challenges and opportunities have you encountered in Tweed?
Tweed is a completely different market from Budapest. There, I barely noticed seasonal shifts, but in Tweed, summer trade dominates. The idea that Cube’s Tweed location is inaccessible to the lower-income demographic is interesting—our prices are similar to competitors, yet we use top-quality ingredients, from direct trade coffee beans to Belgian chocolate and pure butter. Everything is made in-house, so we could charge even more. Changing this perception is tough, as this community in particular seems to be resistant to change. That said, there’s huge potential in a town with little competition. We’re the only independent coffee shop, we offer some of the best fine dining menus within a 100 km radius, and we have a bar that serves original cocktails, craft beer, and biodynamic wines.
As a self-taught confectioner and experienced coffee maker, you’re introducing specialty coffee and pastries to a community without an established coffee culture. How are you tailoring your products and services to appeal to the local palate while staying true to your vision of “quality without compromise”?
When your motto is “quality without compromise”, staying on course is easy. After 20 years in Europe, I was surprised to discover that here, coffee means standard brew, not cappuccino or espresso. As a result we keep plenty of brew on hand at competitive prices, but we step up the game by using direct trade beans from a small local roaster. After experimenting, I settled on Colombian beans since they have a rich, chocolatey profile making them more accessible than Africa’s fruity, acidic varieties.
Our butter croissants are pricey for some, but I sell them well below recommended margins, even at a loss, but this is offset by our house-made treats. I love experimenting with desserts—there’s nothing I won’t try, and feedback has been really great.
Running a seasonal business in a rural community presents its own set of challenges. How do you navigate the ebb and flow of customer traffic throughout the year, and what strategies have you implemented to ensure Cube Coffee Bar’s year-round sustainability?
This is the biggest challenge I’ve faced so far. Since this is our first winter after a significant financial investment it’s been really challenging to get through the season and I’ve had to tap into every available resource. I’ve focused on what works, such as the Sunday dinners and eliminated what doesn’t work such as live music during the slow season. I’m constantly reinventing myself to find the right fit for this community. It’s a continuous process of trial and error. This not only takes a lot of creativity but also a strong team with which to brainstorm and refine new ideas.
Your Sunday dinners and live music events have quickly gained popularity. How do you see Cube Coffee Bar contributing to culinary tourism in rural Ontario, and what role do these community-focused events play in your overall business strategy?
I’m looking to expand on our community-focused events in 2025. We’ve already planned our calendar through fall and it will feature thematic weekends, street festivals, vendor markets, and live music. Being on Highway 37 makes us an easy stop for travelers, but the real challenge is becoming a destination coffee shop that draws people off the 401. At just 25 minutes away, a detour for lunch or dinner is totally feasible. Once our patio renovation is complete, we’ll have a fantastic outdoor space—perfect for live shows, markets and other cultural events.
As a woman-led independent business in a small town, what advice would you offer to other entrepreneurs looking to start or grow their ventures in rural communities? How do you balance the need for constant reinvention with avoiding burnout?
My eight years of running a successful café—surviving COVID and operating in Budapest’s tough small-business climate—have given me thick skin. But that doesn’t mean it’s not hard some days. I can’t stress enough that you should never go into such a venture blindly. Plan contingencies for every possible scenario and be prepared for all outcomes.
You’ll need significant capital because by the time you secure permits and reach breakeven, most of your resources will be depleted. Having family support can help. Rural initiatives exist but often come with interest burdens, so be cautious.
Avoiding burnout is the biggest challenge. I try to prioritize self-care–it doesn’t always work of course. Building good habits before starting your venture will definitely put you at an advantage. Once things are in full swing, it’s hard to adopt them. Get outside, exercise, and take care of your body and your mind—you’ll be pushing them to the limit and you really need to be on at all times. Definitely take time off. Time to forget your responsibilities. And one of my favourite bits of advice: don’t beat yourself up when things don’t go your way. GIve yourself time to reflect on your achievements and all the great things you’ve accomplished!
