• BLOG SIX

    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 …

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  • BLOG FIVE

      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 …

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  • BLOG FOUR

    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 …

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  • BLOG THREE

    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 …

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