Once you realise you’re doing this not because it’s about trend or making money but that this culture is going to be a big hit, then you should do it. Don’t even think about it.
“Guys come in and spend 30mins, hang out and chill, get their hair cut. That’s the whole barber vibe. Some people on Haven come to our store, SF Express guy, chef from Japanese restaurant.”
Brian’s partner is Ball, a third-generation hair stylist who spent time in Canada to train as a barber. “My father and grandfather were both barbers and I became a hairstylist in the 90s when hair salons were popular but I wanted to do something that I liked and took this chance to become a barber.”
Clients range from young children to men in their 70s and Ball takes on an active role in training the team, including their first barberette, Cherry.
The collaborative environment is exactly what Brian had envisioned when he took the plunge: “Once you realise you’re doing this not because it’s about trend or making money but that this culture is going to be a big hit, then you should do it,” he says. “Don’t even think about it.”