Enniskillen cafe still going strong in The Buttermarket

The popular coffee shop sits proudly in the middle of the old market surrounded by its cobbled stone path.

Whilst currently lodged in a town with a burgeoning coffee market, Rebecca’s is still a favoured choice for people of all ages whether it's senior citizens making the trek down from early morning mass or two friends catching up on their latest life events.

After entering, you’ll find the friendly Sharon Morrison who took over the running of the café from her mum Brigid in 2006.

Brigid Brady set the foundations in 1991 when the shop first opened its doors.

“Rebecca’s was first started up by my mum in 1991, she was always a very good baker and had been approached to see if she would open up the coffee shop in the newly renovated Buttermarket,” explained Sharon, with the shop being named after Rebecca Dickson who used to make fresh and home-made bread and sell it to the original workers in The Buttermarket.

“At the time the coffee shop industry was not as popular as it is today so it was a new venture that was a bit uncertain if it would work.

"She hit the ground running and enjoyed the business and certainly was very successful in doing so for approximately 10 years. At the time I had done my GCSEs and A-Levels and went to study business in Dublin. I spent seven years working in Dublin working in the Sunday Tribune and later in the Ireland film television net.

"I really enjoyed my time in Dublin and the challenge that the media industry had to offer. It was a busy life and I enjoyed it. My mum then decided that she wanted to semi-retire and not have the stresses involved in running a business, so asked if I would like to take it on.

"Initially, I wasn’t sure but one day walking to work through St. Stephen’s Green I decided why not give it a go. 20 years later, I’m still giving it a go!”

Sharon has utilized a degree in business and culminated her experiences of working in marketing to maintain Rebecca’s popularity among its loyal and long list of consumers.

The shop doubled in size when it extended to the back area of the building in 2015 meaning it no longer had to turn eagerly awaiting and queuing guests in the opposite direction.

“We have expanded the business and doubled the amount of customers that we cater for,” Sharon added.

“I am now a very keen baker and have continued the ethos of homemade baking that my mum started. I love to bake and went off to Bewley’s to do my barista training as I know and understand how important a good coffee is.

"My degree in business and work experience in Dublin has certainly helped how I run the business, with finances, customer care and HR.

"We have a variety of customers at Rebecca’s. Regulars who we get to know well; families with small children like to come in as there is plenty of space and a good variety of wholesome food to offer.

"People who just want to meet up for a coffee and chat feel comfortable knowing that they can relax and take time over their coffee. Customers who have been coming here for over 25 years like the familiar surroundings and the traditional approach.

"Young people like to come over after school or for lunch, we try to keep on top of new trends.”

Like any other business, and in particular the hospitality industry, there have been plenty of mountains to climb for Rebecca’s, especially in the last few years with the ordeal of the pandemic and also the flourishing coffee shop market with shops popping up and down in Enniskillen, like meerkats in the Kalahari Desert.

“Hospitality has certainly had its highs and lows over the last few years and can be challenging,” said Sharon.

“It’s difficult at times keeping on top of new regulations, increased pricing and changes in customer requirements. You are constantly having to watch what the industry is doing without losing what is unique to your business.

"Also, over the many years that Rebecca’s has been established we have seen so many competitors open which is always a worry, every time a new place opens you become anxious that you’ll lose customers, so I guess it keeps you on your toes, but it definitely worries you.”

Rebecca’s staff serve behind a display lined with croissants, scones, brownies, buns, muffins and more with a continuous hum, from the kitchen behind, cooking up a selection of dishes right through the day.

“Our most popular products would be our scones and the good variety of breakfasts and lunches. You can pretty much get anything you want at Rebecca’s, breakfast, lunches, traybakes, scones, desserts and more,” Sharon continued.

“We currently employ 12 staff between full-time and part-time. I am very lucky to have great staff who have been with me a long time. We all work as a team at Rebecca’s and work well together, backing up each other, especially during busy periods.”

Sharon’s passion for business is still burning brightly as she intends to continue Rebecca’s journey at the helm: “Going forward I’d say I could improve on social media and work some more at that, but it’s hard finding the time to do it all.

"All in all, Rebecca’s is doing well and as long as standards are kept up and the customer is looked after we can keep going for another few years yet.”