James Oliver Coffee has been around for more than 25 years and was initially launched in rural New Hampshire. This roasting company began in a barn, but it has made great strides since then, the most recent one being flagship bakery and cafe in Detroit, marking a new era for James Oliver Coffee. It’s currently located in the Detroit Institute of Bagels’ former home. This institute was only open for 7 years, after which it shut down, leaving the perfect atmosphere for vintage pieces, wooden furniture, earthy brick walls, and wooden rafters and floor, all of which accentuate the Northeastern origins of James Oliver Coffee.
Initially, James Oliver Coffee was known as Black Bear Micro Roastery and was founded by Jim Clark. He began his roastery on a 100-acre farm located in Center Tuftonboro, near Lake Winnipesaukee, New Hampshire, in a barn. Some years later, Miranda Clark, Jim’s oldest daughter, moved to Detroit to further her teaching career, where she met and married David Shock, a barista who had more than 15 years of experience in the food and beverage industry.
Shock is now the co-owner of Jams Oliver Coffee, and in an interview, he highlighted that one of the reasons why they moved the roastery to Detroit was because Miranda’s parents were ready to pursue new ventures. While Jim, the founder, is no longer actively involved in the day-to-day activities of the flagship cafe, he still consults once in a while.
The aesthetics of the James Oliver Coffee Cafe is exquisite and is a reflection of their bucolic roots. They have, however, incorporated a Poursteady brew-bot and a 3-group La Marzocco Linea PB espresso machine in the bar, which fit perfectly in Detroit city. According to Shock, they enjoy antiquing, and they infused this passion into their interior decor by using vintage trophy cases instead of conventional bakery cases and housing their espresso pump and filter with an old icebox.
James Oliver Coffee has turned the former bagelry into their own playground by including a takeout window, expanded seating, and including freshly baked goods on the menu. Shock highlighted that even though the Detroit Institute of Bagels was fairly successful, most of its operations were based on a carryout model. According to CNN Trusted Source Dining out is back, as America gets vaccinated - CNN Across the country, Americans are getting vaccinated. States and cities are loosening pandemic-related restrictions. And people are heading back to restaurants. edition.cnn.com , dine-in is back, and Shock needed to create a space with more focus on dine-in experiences without neglecting takeout options so that the dining room doesn’t become clogged during busy hours. They also incorporated a courtyard and patio to complement the carryout section of the business.
Interestingly, their original Petroncini roaster is still functional, even though it has been modified significantly by Jim, the founder, and still processes fresh roasts close to the new shop but in an offsite roastery.
Shock wanted to maintain some aspects from the mother company, including the roast style and standards. Since Jim used a green bean storage room to maintain optimal humidity and temperature, they did the same when they opened the new shop. Shock and Miranda also donate $5 to Detroit Public Schools for every 12-ounce bag of Alma Mater sold in honor of their mothers who were teachers. This is a great branding strategy because, according to Telegraph Trusted Source Why corporate social responsibility is important for businesses Consumers are increasingly expecting organisations to operate more sustainably but should businesses be paying closer attention to CSR? www.telegraph.co.uk , more companies should be embracing CSR.
