Here at Black Sheep, we’re all about the details. (Did you catch our recent post highlighting our charred walls?) This time around, we wanted to give you the story behind our gorgeous mugs and plates.
After such a great response to our Green Credentials post last month, we thought we’d tell you a little more about where your coffee (and other organic waste) goes...
Toby is a university student during the week, and a Black Sheep family member on the weekends. He’s a bright, young genius (he’s going to be a doctor!) with a beaming smile and his latte art is impeccable. He enjoys a little casual banter with the customers and might just be too friendly for his own good! We love having him on the team.
We’ve always been conscious of our impact on the environment, but the airing of ABC’s War on Waste really opened our eyes to the problem we’re causing in the community. We kept thinking, how can we go about making it better?
Lately we’ve managed to take some really big steps and we wanted to share them with you...
Want to know the secret behind our gorgeous black walls at the roastery?
You’ll find Angie at the Roastery during the week and the Markets on a Saturday morning. She looks after the roasting and is Renee’s right hand gal. At 5ft nothing, she’s tiny but the Black Sheep family just wouldn’t be the same without her… and her tasty treats — she used to have her own pastry business!
By mid-2012, it was time for Black Sheep to grow again.
Even though they were going through more than 40kg of coffee every weekend — plus the wholesale customers who’d buy 20kg or 30kg at a time (including Gordon Ramsay’s Melbourne restaurant Maze) — Mark was still roasting on the tiny, 3kg roaster. They needed a bigger roaster. And if they had a bigger roaster, they’d need a bigger space...
Meet Emmy, digital content creator, mother of two and one of our Black Sheep favourites.
Emmy took some time out from her hectic schedule (two little ones, three websites…) to chat with us about motherhood, chickens, diamonds, and of course, coffee.
In January 2011, flash flooding devastated Queensland and three-quarters of the state were officially declared disaster zones. Rocklea, where Black Sheep had their market stall, was one of the worst affected suburbs in Brisbane.
“There was so much water,” Katie recalls. “It’s unbelievable. And just to come up and go so quickly.”
With Easter only a few days away, we thought it was the perfect time to share another of our favourite recipes using Black Sheep coffee.
This time we’ve gone for a ‘grown ups only’ concoction and asked our wonderful friend Tim Morrissey of Black Bear Lodge to lend his expertise in making the perfect espresso martini.
Now that Mark and Katie had decided it was time to get serious about the business, they needed to come up with a name.
“We went through all sorts of names,” says Katie. “There was The Cranky Donkey. Mark’s surname is Gloftis so we joked at one point that it was going to be Glofie’s Coffee..."
Renee is our manager and inspiring leader. If you’ve come by the roastery, you will have seen her smiling face and no doubt been greeted and treated like family. That's one of the things we love about her...