Every cup of coffee tells a story — of origins, craftsmanship, and, sometimes, conviction. For Muslim entrepreneurs in the growing halal café industry, coffee is more than a business; it’s an expression of faith, culture, and community.
To uncover what it really takes to build a halal coffee brand from the ground up, we sat down with Aisha Malik, the founder of Qahwa & Co., a beloved halal coffee shop nestled in the heart of Toronto. In this candid interview, Aisha shares her inspiring journey — from humble beginnings to becoming one of the leading voices in the halal coffee movement.
Q: What inspired you to open a halal coffee shop?
Aisha:
It started with a simple frustration — not being able to find a coffee shop where I felt fully comfortable. I’ve always loved coffee; it’s part of my daily ritual. But I’d often wonder if the syrups were halal or if the desserts were made with gelatin or alcohol-based extracts. It was exhausting constantly having to ask.
One day, I thought — why not build a space where Muslims could enjoy specialty coffee without worrying about ingredients? That was the seed that grew into Qahwa & Co.
The name “Qahwa” comes from the Arabic word for coffee, which has deep roots in Islamic history. Coffee actually originated in Yemen and spread through the Muslim world before reaching Europe. So, in a way, I felt like I was reconnecting coffee to its cultural and spiritual roots.
Q: What was your vision for Qahwa & Co. when you first started?
Aisha:
From the very beginning, I didn’t want to create just another café. I wanted Qahwa & Co. to be a community hub — a place where people could gather, work, study, or simply unwind, all while enjoying ethically sourced, halal-certified coffee and treats.
My goal was to blend faith and modern café culture seamlessly. The design reflects that — minimalistic, warm, and welcoming. We even have a quiet prayer space tucked in the corner for anyone who needs it.
For me, halal isn’t just about the absence of certain ingredients; it’s about ethics. It’s about how we source our beans, how we treat our staff, and how we serve our community. I wanted to show that a halal café could be elegant, creative, and inclusive — not just for Muslims but for everyone who values authenticity and ethical living.
Q: Tell us about your early challenges.
Aisha:
Oh, there were many! The first major challenge was finding halal-certified suppliers. When we started, it wasn’t easy to find coffee syrups or chocolate powders that didn’t contain alcohol or non-halal emulsifiers.
At one point, I almost gave up because the supply chain felt impossible. But I didn’t want to compromise. So I started experimenting in my kitchen — making our own syrups using organic cane sugar, natural extracts, and halal-certified flavor oils.
Now, our signature Saffron Latte and Date Caramel Macchiato use those same homemade syrups. Customers love them, and that challenge became one of our strengths.
Another challenge was educating suppliers and even customers about what “halal” means in the context of a café. Some thought it only applied to meat. I had to do a lot of explaining — but I saw that as part of our mission.
Q: How did the local community respond to your concept?
Aisha:
Honestly, the response was overwhelming — in a good way. We expected mostly Muslim customers, but people from all backgrounds started visiting. Many told us they came because they admired our ethical approach or loved that we didn’t serve alcohol.
Our café became a safe, welcoming space for everyone. I think people are hungry for honesty and connection. They can taste the difference when something is made with intention and care.
One customer once told me, “I don’t even drink coffee, but I come here because the atmosphere feels peaceful.” That’s when I knew we were doing something right.
Q: Running a café is demanding. How do you balance faith, family, and business?
Aisha:
Balance is a constant work in progress! There are long days and unpredictable challenges — but my faith gives me strength. I start every morning with du’a (prayer), asking for barakah — blessing — in whatever the day brings.
My family has been my biggest support system. My husband handles logistics and inventory, and my siblings help with social media and events. We’ve turned Qahwa & Co. into a family-driven business.
We also built our work culture around Islamic values — honesty, respect, and fairness. For example, we have flexible scheduling for our staff during Ramadan, and we donate leftover pastries to local shelters instead of throwing them away.
Running a business can be stressful, but when your foundation is faith, it keeps everything grounded.
Q: How has technology helped you grow your business?
Aisha:
Technology has been a huge blessing. We use Instagram and TikTok to share our story — from how we source our beans to behind-the-scenes videos of our baristas perfecting latte art. People love seeing the process.
We also listed Qahwa & Co. on halal discovery apps like Zabihah and Crave Halal, which helped Muslim travelers find us easily. About 20% of our customers discover us through those apps!
Online ordering, loyalty programs, and digital marketing have made it easier to build relationships with our customers. I think the modern halal café movement wouldn’t exist without social media — it’s how we connect, educate, and grow.
Q: What sets halal coffee shops apart from regular cafés?
Aisha:
It’s the intention behind the business. A halal café isn’t just a coffee shop that avoids alcohol or pork; it’s a space guided by moral responsibility.
Our decisions — from where we source to how we price — are shaped by faith. That means no exploitation, no deception, and no shortcuts.
But at the same time, we strive for excellence. I never want anyone to think “halal” means “less quality.” We invest in top-grade beans, state-of-the-art machines, and skilled baristas. When people taste our coffee, I want them to say, “This is amazing!” before they even realize it’s halal.
Q: How do you see the future of halal cafés?
Aisha:
I think this is just the beginning. The halal café movement is growing fast because people want experiences that feel good on every level — body, mind, and soul.
I predict we’ll see more halal coffee chains, collaborations between Muslim and non-Muslim entrepreneurs, and maybe even halal coffee festivals. There’s so much potential.
And beyond business, it’s about cultural representation. Halal cafés show that Muslims can create modern, stylish, ethical spaces that everyone can enjoy. We’re reshaping how people see halal — not as a restriction, but as a standard of excellence.
Q: What advice would you give to aspiring halal café owners?
Aisha:
Start with sincerity and purpose. Don’t just chase trends — understand why you’re doing it. Running a café is hard work, but when you connect it to faith, every challenge becomes a form of worship.
Also, do your homework. Research your ingredients, learn about your audience, and invest in training. Customers can tell when your product is made with care.
And lastly, remember that halal is not just about compliance; it’s about character. Be kind to your team, honest with your customers, and generous with your community. That’s where the real barakah (blessing) comes from.
Final Thoughts:
Aisha’s story embodies the heart of the halal coffee movement — one that blends spirituality with modern entrepreneurship. Her journey from frustrated coffee drinker to café owner illustrates how innovation can grow from faith, and how meaningful businesses thrive when they serve both purpose and people.
As Qahwa & Co. continues to inspire others, it stands as a reminder that behind every successful halal café lies a story of resilience, ethics, and passion — brewed one cup at a time.
