By Chelsea Keetley
What happens when two outspoken baristas with a passion for good coffee meet in a chaotic café?
Spoiler: it starts with burnt milk, bold dreams, and a lot of late-night debates. But for us, Chelsea and Sky, those early days sparked something much bigger — the idea to create our own coffee cart and bring a fresh, personal twist to the coffee scene.
How It All Started
About 18 months ago, I met Sky while working at the same café. She came across as a bit bossy at first — but also incredibly warm and easy to talk to. We quickly bonded over our shared views on how the café could improve (and our mutual frustration that the owner didn’t seem too keen on hearing any of it, haha). That experience sparked more than just a great working relationship. We kept working together in other cafés, building the idea as we went.
Around the same time, our friend Alex — the talent behind Soul Bakehouse — launched her own horse box trailer, selling her amazing bakes and breads. We were both so invested in her journey. It lit a fire in us. The idea of running something mobile and independent really stuck. But back then, we didn’t have the time, money, or even the know-how to start something of our own.
Fast forward to now, and things have changed. Writing for WHY Hospitality and working in management at my current job gave me a big boost in both coffee knowledge and confidence. More importantly, we’ve built such an amazing support circle — full of people ready to offer advice, help, and encouragemen
Now, with experience behind us and a community around us, it finally feels like the right time to give this dream a proper go.
Why Sea’s and Sky’s?
Naming the business might’ve been the hardest part — until it suddenly wasn’t. Just a day before we committed to the idea, we were still tossing around options (including Bean There, Done That, thanks to many hours on ChatGPT). Nothing quite stuck. We wanted something witty, a little clever, but still reflective of us and our love for coffee.
That’s when Sky joked, ‘Why not just use our initials — C & S?’... Then came the lightbulb: Sea’s and Sky’s. SEA, pulled from the end of Chelsea, paired with Sky’s name, and suddenly we had not only a name, but a vibe — beachy, laid-back, and totally us. Within 30 minutes, Sky had already started sketching out our ocean-inspired logo.
But Sea’s and Sky’s isn’t just a cute name — it’s a reflection of how we do business. We care deeply about quality coffee (no capsules here, just a proper commercial espresso setup) and staying eco-conscious. We've been using recyclable packaging from day one. If we’re going to brand ourselves around the ocean, the least we can do is protect it.
We’re also passionate about supporting local businesses, which led us to Frazers Coffee Roasters — a local gem we chose after visiting, chatting, and falling in love with their approach to roasting. We’re still on the hunt for a local bakery partner to supply our pastries, but we’re excited about keeping it Sheffield-based wherever we can.
For us, this is more than a cart. It’s the beginning of something we’ve dreamt about for years — and with enough community support, we hope one day to turn Sea’s and Sky’s into a full brick-and-mortar café.
Crafting the Cart
The physical cart came together a lot like the rest of Sea’s and Sky’s — through a mix of fate, friendliness, and a few gusts of wind (literally). We found a pre-converted rice horse box from someone who needed it gone ASAP to make room for his caravan. After hearing our story, he couldn’t have been more supportive — not only did he give us a great deal, but he also fitted new locks, patched up small issues, and even delivered it himself... all free of charge. He even brought £50 in cash to make up for forgotten paint tins — which promptly flew out Sky’s car window. RIP, fivers
The trailer was already electrically fitted, which was a massive bonus. Right now, we’re weighing up whether to use a generator or lithium batteries to power everything — updates coming once we figure that puzzle out.
Then came another bit of serendipity: we snagged an amazing deal on our coffee gear from a café that had just closed. For just £400, we got a full Stafco espresso machine, grinder, syrup stand, tamp gear, jugs, cleaning kit, a Square POS system, and more. The seller even let us walk through and take what we needed — we left with our arms (and hearts) full.
We’ve DIY’d parts of the interior ourselves — new flooring, shelving, and a few personal touches — with our mums stepping in as the ultimate MVP’s.
When it comes to ingredients, we’ve stuck with our ethos: local, thoughtful, and quality-led. We’re sourcing tea from Teapsy (for their fun, flavour-packed blends) and matcha from Peak Supps, who offer high-grade ceremonial matcha without the hefty price tag.
The Ups, Downs & Lessons Learned
If there’s one word for this journey, it’s juggling. Between applying for our business loan, dipping into savings, and still working full-time, time and money have been our biggest hurdles. One night, after a full shift, I drove to Newcastle at 9pm just to pick up our espresso machine.
That said, some of the biggest steps have actually felt weirdly... easy. We’ve been really lucky with timing — and with people. From the cart seller to the café owner who practically gave us his equipment, kindness has been a huge part of our story.
One of the most important things I’ve learned? You can’t do everything yourself. As determined as I am, some things are best left to the professionals — like plumbing and accounting, which I’m currently outsourcing. There’s no shame in asking for help (even if it kills the inner control freak a little).
What’s Brewing Next
Right now, we’re in that exciting-but-chaotic in-between stage: sourcing a bakery for bakes, researching events, finalising logistics and still dreaming big.
We’re close to launch now — and excited to start serving.
Follow along, and hopefully we’ll see you at the cart soon.
This article was crafted by Chelsea Keetley. Chelsea has spent the last four years immersed in the world of coffee, turning her passion into a mission to share the stories behind every cup. Whether perfecting a brew or exploring sustainable coffee practices, she’s driven to spark curiosity and connection in every sip.