Coffee Culture Rangiora

"Great coffee and food as always."

"Coffee is slightly more bitter than usual today. The pumpkin quiche is good but a bit weird one part is super spicy whereas other part of it are not spicy."

"Its great to have a place open until 10pm if you feel like a coffee or hot chocolate on a Saturday night. The ladies on service were very welcoming and friendly. The slice was very nice and so were our hot chocolates. I think I paid $8 for my drink though, which is pretty pricey, and the slice for $6.60 is pricey too, but, tbh, I didn't mind, because the atmosphere is great, we got comfy seats, the toliets were clean, the staff were friendly, service was great, and it was so nice just to have somewhere to go later at night here in Rangiora, not many other places are open."

"It’s a nice place. Good location. However, the scrambled eggs I ordered was so smooth. I’m doubtful if it’s real fresh egg. The toast that goes with it cannot be seen as it’s covered with the creamy scrambled eggs. The extra salmon is a bite size. Flat white here is a No for me."

"Brunch last Sunday turned into a nightmare when part way through eating the vegan Chick'n and Avo Bagel that my daughter and I both ordered, we discovered that they had actually given us both real chicken. I was very careful when ordering, to specify that we wanted the vegan option (and to check whether the aioli was also vegan). The person who served us took our order correctly, so the major error occurred in the kitchen. We were both very upset (especially my adult daughter). In the 15 years I have been vegan nothing like this has ever happened. Admittedly the manager and supervisor dealt with the situation in an exemplary way - they refunded our entire order without me having to ask and apologised on behalf of the staff member who stuffed up, and said that the issue would not be dealt with lightly, for which we are grateful. It was a pretty major mistake and I suggest that they improve their processes to reduce the chance of chefs making mistakes reading orders, e.g. colour-coding orders or making orders with dietary requirements stand out to the chef, so they are alerted to the fact that this is not a typical order. Perhaps a similar situation might not happen in future."