Hi everyone! I'm Giulia, originally from Hanul Ancutei,Neamt , and together with my husband Matteo I run Magico Bakery in Athlone, Ireland. We're an artisan bakery and coffee shop built around one simple idea: slow food in a fast world. We bake naturally fermented sourdough bread ( paine cu maia) every day, make our pastries fresh each morning, and we're trying to create a place where people come not just for coffee, but because they feel they belong. We've been open for several years, and like many of you, we've learned almost everything the hard way. Our biggest challenge right now isn't making better products—it's getting more people to discover what makes us different and turning that into sustainable growth. I'm here to learn from people who have already solved problems we're still facing, but I'm also happy to share anything we've learned about artisan baking, building a loyal community, and growing a local café in different country. Sunt mândră că sunt româncă și sper ca povestea mea să inspire și alți români care își construiesc un viitor în străinătate. Salutări din Irlanda! 🇮🇪 Dar inima a rămas mereu românească. 🇷🇴❤️

☕ Mâine poti lucra cu mine si comunitatea mea sa facem un concept de la zero! Luni, 29 iunie, ora 20:00. Workshop live despre concepte de cafenea. Mâine îl gândim înainte, nu după. Au mai rămas doar 4 locuri. Când se ocupă, gata. Join👉 https://chat.whatsapp.com/JhKoucNTkGX595qDRiyVap?mode=gi_t

1. Austin, TX USA 2. Neighbor Coffee & Friends - open 5 years 3. Specialty coffee roaster with 2 coffee trailers 4. Becoming profitable with trailer #2 (open 8 months)

Salut Bogdan , am si eu o nelamurire , De ce ai blocat accesul la toate informatiile din Skool Academy?

Here it is — ready to copy and paste directly into Skool. 👋 Introduce yourself — let's meet the people behind the cups Before we dive into strategies and numbers, I want to know who's in this community. Drop a comment below and tell us: 1. Where are you from? Country and city. 2. What's your coffee shop called? And how long have you been open. 3. What kind of place is it? Specialty, neighborhood café, grab and go, coworking vibe — whatever describes it best. 4. What's your biggest obstacle right now? Not the generic answer. The real one. The thing that's actually keeping you from growing. One sentence is enough. 5. Drop a photo. Your coffee shop, your bar, your best-looking cup. Let us see what you've built. I'll read every single reply. And if I see something worth commenting on — a pattern, an opportunity, something I've seen before in other cafés — I'll reply directly to you. This community works because the people in it are real operators running real businesses. Not students. Not dreamers. Owners. So introduce yourself like one.