The Village Pickle in Nambour, Sunshine Coast is closing after flood of challenges

A popular cafe and bar in Nambour is closing down after three years, to the disappointment of thousands of their social media fans, but it’s not the end for the business.

Jaimi Crocker and Brendan Chan are the co-owners of the new funky cafe The Village Pickle in Nambour. Photo: John McCutcheon / Sunshine Coast Daily

After transforming a “run down” old butchery into a much-loved venue three years ago, the couple behind a beloved cafe in Nambour is closing their doors.

The Village Pickle owners Jaimi Crocker, 33, and Brendan Chan, 38, have announced they’re shutting down from January 2 after pouring $100,000 into the site to build their hit venue in December, 2019.

The popular cafe and bar along Blackall Tce, Nambour specialised in slow-cooked brisket, a New York-style Reuben sandwich, and fermented food, including ketchup, mustard, and sauerkraut.

Ms Crocker said she made the “bittersweet” decision to close the venue following rises in the cost of living, electricity, and ingredients, saying the “catalyst” was the floods early this year.

“It’s just gotten too hard,” she said.

Jaimi Crocker and Brendan Chan are the co-owners of funky cafe The Village Pickle in Nambour. Photo: John McCutcheon / Sunshine Coast Daily

The business owner said she tried absorbing the extra costs and bumping her prices, but reached a point where the couple couldn’t keep bumping up price tags to stay afloat.

Plus, the mum-of-one said she wanted to spend more time with their four-year-old.

“We’re looking forward to having a little bit of freedom back,” she said.

Before their cafe became a hit with thousands of followers on social media, Ms Crocker said they put their life savings into creating their venue from a “super run down” former butchery with graffiti and overgrown weeds.

Jaimi Crocker and Brendan Chan are the co-owners of funky cafe The Village Pickle in Nambour. Photo: John McCutcheon / Sunshine Coast Daily

Ms Crocker said their cafe became a favourite because of their passion, origin story, and unique offering, not simply serving “avocado on toast”.

While they were closing the cafe, Ms Crocker said they weren’t giving up on a big part of their business, selling fermented hot sauce, which takes about three months to produce.

Village Pickle chilli Co co-founder Brendan Chan with the many varieties of chilli he uses to make fermented hot sauce. Picture: Supplied

Keeping their venue’s kitchen firing, she said they wanted to focus on branding and selling their five main hot sauces, building on the current wholesale side of their brand.

“That’s the plan,” she said.

Meanwhile in Kawana, a new restaurant has opened with a unique dining twist.

Originally published as The Village Pickle in Nambour, Sunshine Coast is closing after flood of challenges