From West to East: Roland Baker
Collectively Calibrated pt.2: Paul Massard
"The foundation of this coffee shop is simple; coffee should make your experience, or whatever you’re doing, more enjoyable."
Collectively Calibrated pt.1: Chris Nolte
"...I would sit with the buyers and cuppers as they were cupping and I realized that I could taste what they were tasting when they were talking about the coffees. That’s really when I fell in love with it."
Creating Community: Andrew Giambarba
"It’s just the two of us, but that’s great. We’re both doing whatever needs to be done. We have this trust element from knowing each other for 16 years. That I know that Paul’s going to do the right thing and he knows that I’m going to do the right thing."
It Takes Teamwork: Brian and Miriam Protsman
"Well, I grew up in an Italian-American family, so espresso was always a part of the mix. I think I’ve finished every meal since I was very young, with an espresso."
Creativity Counts: Andy Boodhoo
"When we (Mimi and I) reunited, we always knew that we would open up our own shop. As time went on I eventually got into the coffee industry and started roasting."
A Family Affair: Marcela Bedoya
"A lot of it had to do with Andy, the owner of Salty Donut. He really took the time out to teach me what I’m supposed to taste in the espresso, how to pull a shot, how to clean a portafilter, how to clean the group head, the little details."
"Then, I created a business plan and I was in the process of asking a bank for a loan so I pitched it to my older brother Alejandro instead and he was like “Alright, Marcela, I’ve got you.”