About three years into the business, and after presenting at several trade shows in Portland, Maine, we decided we wanted to crack a bigger nut.  We attended a food trade show at the Javits Center in NYC and thought we would aim for that show.  We decided to dip our toes into the bigger trade …

On October 1, 2006, we made our third, and final move, into our new roasting facility.  We had spent the previous year buying the land and watching the building be constructed. It was a thrill to go over to the other side of town and see the progress each day. Finally, we were going to …

  GOOD SAMARITANS Over the years, we have often been the beneficiaries of “Good Samaritans”.  Before we had even opened for business, we experienced our first random act of kindness.  Because we didn’t know better, when our roaster was delivered it was left in a crate on the sidewalk in FRONT of our new digs.  (We …

Redundancy. A term we fully embrace.  We recognized early on that one chink in the link of production and delivery could immobilize us.  We were fairly lucky during the first seven years of business operating with a single roaster.  It certainly didn’t mean that we didn’t hit bumps along the way, but it was a …

BLOG THREE As we have stated, Jane and I had secured seven accounts before we had even opened our business.  One such account was Cafe Brioche, in downtown Portsmouth, NH.  It was located on the hottest retail corner in the city. It required a massive brewer, coffee serving units and warmers and several grinders.  It …