{"id":33184,"date":"2024-03-15T14:59:16","date_gmt":"2024-03-15T13:59:16","guid":{"rendered":"https:\/\/charliesantwerpen.mom\/team\/"},"modified":"2026-01-17T15:46:57","modified_gmt":"2026-01-17T14:46:57","slug":"team","status":"publish","type":"page","link":"https:\/\/charliesantwerpen.mom\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tAbout Charlie's
<\/span>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\tcoffee bar\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\tbreakfast\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\tlunch\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\tcake\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\taperitif\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t<\/h1>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Enjoy a delicious breakfast \/ lunch or cake in our coffee bar in Antwerp-South<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our story<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Charlie's started in Volkstraat, across from our current coffee bar.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Charlie’s starts in the Volkstraat, across from our current coffee bar. In a very small space, we set up 11 tables, a coffee machine, 1 small baking sheet on a counter that was just big enough to prepare a few plates of breakfast or lunch, and 1 small glasswasher that we bought secondhand.
After barely 5 weeks, our renovation was complete, and I had to dive in to be able to pay off my loan. There was no money for staff. So, I worked mainly alone, and I had my well-meaning mom helping me. ‘Our mom’ quickly became her nickname in the business.
The weekend quickly became a bit busier, so we hired 2 colleagues, Anne-Laure, our student, and Lily, our musician.
Gradually, word-of-mouth advertising spread on ‘t Zuid about that small coffee bar in the Volkstraat. Social media wasn’t a thing yet.
Every time the door creaked open, I made a little jump for joy. This jump, however, was behind my counter where no one saw it, because I wanted to come across as professional.
Gradually, that old door opened more and more, and we hired extra workers. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The owner of Volkstraat 66, our current Charlie’s, approached me to ask if we were interested in renting her property. A beautiful mansion across the street that previously served as a pop-up shop or clothing store.
I immediately saw some advantages (sun on the terrace in the morning, the possibility of making 2 toilets, a more spacious kitchen, and a few more tables). But a move, a small expansion, also meant more staff and a budget for a renovation.
We had already been going for 3 years, and I still saw Charlie’s as a very long-term venture, so I dared to make the move. Especially with the prospect of the reopening of the KMSKA (Royal Museum of Fine Arts Antwerp), we had a good future perspective. As long as we are willing and able to work hard ourselves and find good staff. Because you can’t run a business like this alone. <\/p>

For me, it was a high priority to maintain the same vision as initially when expanding at Charlie’s; offering quality food with a wide breakfast and lunch selection for both young and old, with flexibility for allergens, and an emphasis on cordial staff. A place where people like to return and feel safe.
And this last point led to many job interviews. <\/p>

We grew into a larger team, currently we are +- 25-30 people, of which 7-8 are full-time.
My initial work philosophy as a 25-year-old still came to fruition:
starting a daytime business, with a close-knit team where we leave for work with great enthusiasm every day, but afterwards can close the door to focus all attention on the family in the evening. Because my family, that is my everything. <\/p>

Because I already had some experience in the hospitality industry, I always have a targeted plan for how to assemble my staff. I make a combination of high school students, higher education students, permanent staff, and flex workers. In this way, we have a nice mix of different qualities and visions that can contribute to the business, and certain periods are also easier to bridge. <\/p>

Without our team, Charlie’s would absolutely not be possible in the way we function today.
When I am not present myself, our full-timers are equally responsible, and they take on this task fantastically! Our students also take a lot of responsibility and do their best, both in the kitchen, the dining area, and behind the bar.
Even though I know from experience that a certain distance between employer and employee is recommended, it is ingrained in me that I find the bond with my staff very important, and they also feel like family to me. They can always count on me, because they also put their best foot forward. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Soon (Sept '26) we expect to open our Charlie's Atelier across the street, curious to see which beautiful souls will join our team in our story!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"coffee-art\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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More photos<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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A colorful oasis for salads & barista coffee.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Here you are, at Charlie's<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The small coffee bar in Antwerp-South that I always dreamed of.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Behind our menu lies a lot of research and years of work experience in the hospitality industry, in and outside Belgium. Hopefully, I can soon let you enjoy a surprising breakfast<\/b>, lunch<\/b>, cake<\/b> or coffee<\/b> in Antwerp-South<\/b> at our coffee bar.

\nOne task for you: come in, enjoy it and dream away from this stressful society. Whether you are young or old, a small or big eater, an early bird or prefer a late afternoon breakfast? Everyone is welcome here<\/b>. You can always visit our brunch<\/b> and cakes<\/b> in our coffee house<\/b> in Antwerp<\/b>.

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our coffee<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"Grondstoffen<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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\n\t\t\t\t\t\t\tCoffee beans\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tRaw materials\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t

Pour un espresso cors\u00e9<\/strong>, avec une belle crema<\/strong> et un ar\u00f4me riche<\/strong>, tout commence par le choix des bons grains. C\u2019est pourquoi les caf\u00e9s verts (non torr\u00e9fi\u00e9s) sont s\u00e9lectionn\u00e9s parmi les origines les plus prestigieuses du monde, principalement d\u2019Afrique<\/strong> et d\u2019Am\u00e9rique<\/strong> centrale et du Sud.<\/strong><\/p>\n<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Koffiebonen<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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\n\t\t\t\t\t\t\tWood-roasting\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tRoasting\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t

The characteristic aroma is created by a classic, traditional process: wood-roasting. Each batch is slowly and carefully roasted by hand, per type and per country of origin, in equipment that is fired with beech wood.
\nAt temperatures around 400\u00b0F (\u00b1 204\u00b0C), the aroma and natural properties are retained, because the beans are then quickly cooled with only fresh air. <\/p>\n<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"coffee\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"Koffiebonen<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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\n\t\t\t\t\t\t\tAfter roasting\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tBlending\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t

The real \u201csecret\u201d lies in mixing after roasting. That takes the most time, but ensures precise, homogeneous blends. Each blend consists of 7 to 8 different coffees, carefully mixed in proportion, so that the taste is always perfectly balanced: body, taste and aroma. <\/p>\n<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Koffiebonen<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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\n\t\t\t\t\t\t\tMaximum freshness\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tPackaging\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t

The packaging protects the coffee against the three biggest enemies: air, light and moisture.<\/p>\n

\u2192 &nbsp Whole beans: flushed with nitrogen and vacuum packed in 1 kg bags with a one-way valve (gas can escape, nothing can enter).<\/p>\n

\u2192 &nbsp Cans: made of fully recyclable steel.<\/p>\n

\u2192 &nbsp Pods: individually packaged for top freshness.<\/p>\n

\u2192 &nbsp Capsules: 100% biodegradable.<\/p>\n<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Feel free to visit<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Feel free to reserve your table via the button at the bottom right or just come by...<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\tVolkstraat 66, 2000 Antwerp\t\t\t\t<\/span>\n\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/path><\/g><\/rect><\/clipPath><\/defs><\/svg>\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

About Charlie’s coffee bar breakfast lunch cake aperitif Enjoy a delicious breakfast \/ lunch or cake in our coffee bar in<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-33184","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/pages\/33184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/comments?post=33184"}],"version-history":[{"count":0,"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/pages\/33184\/revisions"}],"wp:attachment":[{"href":"https:\/\/charliesantwerpen.mom\/en\/wp-json\/wp\/v2\/media?parent=33184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}