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Casa Lumbre Kitchen in Austin, Texas
Food & Drink

Casa Lumbre Kitchen Brings His Grandmother’s Recipes to Austin

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Javier Ortega’s 40-seat restaurant runs on family recipes, a wood-fired grill and a very loyal lunch crowd.

We sat down with Javier Ortega, owner of Casa Lumbre Kitchen in Austin, Texas, to talk about how the business started, what sets it apart, and what Javier has learned along the way.

How did you get started?

I cooked in hotel kitchens for twelve years. When a small space came up near my house, my wife and I took the leap.

What makes your business different?

Everything on the grill is cooked over oak. It takes longer, but you can taste it, and people notice.

What was the hardest lesson so far?

Staffing. Good cooks are hard to find and harder to keep. We pay above average and it’s worth every dollar.

What advice would you give another owner?

Keep the menu short. Do fewer things, and do them really well.

What’s next for you?

A weekend brunch service. It’s the most-requested thing on our Google reviews.

Featured North interviews small business owners across North America. Want Casa Lumbre Kitchen on your radar? Visit them in Austin.

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Ember Roasters in Portland, Oregon
Food & Drink

Ember Roasters: Small-Batch Coffee With a Neighbourhood Feel

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Dana Whitfield roasts every bean in the back of her shop, and her regulars can smell when it’s happening.

We sat down with Dana Whitfield, owner of Ember Roasters in Portland, Oregon, to talk about how the business started, what sets it apart, and what Dana has learned along the way.

How did you get started?

I was a nurse who roasted coffee as a hobby. Friends kept asking for bags, then their friends did. The shop came later.

What makes your business different?

We roast twice a week in small batches and put the roast date on every bag. Fresh coffee sells itself.

What was the hardest lesson so far?

Learning that a good product isn’t the same as a good business. I had to learn pricing, payroll, all of it.

What advice would you give another owner?

Talk to your customers every day. They’re the best consultants you’ll ever get, and they’re free.

What’s next for you?

Subscriptions. About a third of our regulars asked for home delivery last year.

Featured North interviews small business owners across North America. Want Ember Roasters on your radar? Visit them in Portland.

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Maple & Crumb Bakery in Hamilton, Ontario
Food & Drink

How Maple & Crumb Turned a Farmers’ Market Stall Into Hamilton’s Favourite Bakery

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Priya Nand started with two tables and a borrowed oven. Six years later, the line is out the door every Saturday.

We sat down with Priya Nand, owner of Maple & Crumb Bakery in Hamilton, Ontario, to talk about how the business started, what sets it apart, and what Priya has learned along the way.

How did you get started?

I was baking at night after my day job and selling at the Saturday market. When we sold out by 10am three weeks in a row, I knew it was time to find a real space.

What makes your business different?

Everything is made the same morning. We don’t freeze dough, and we tell people what’s coming out of the oven next on a chalkboard by the door.

What was the hardest lesson so far?

Hiring. I tried to do everything myself for too long. My first two hires changed the business more than any new recipe.

What advice would you give another owner?

Start smaller than you think, and let your customers tell you what to make more of.

What’s next for you?

A second location in Dundas, and a wholesale program for local coffee shops.

Featured North interviews small business owners across North America. Want Maple & Crumb Bakery on your radar? Visit them in Hamilton.

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