Check out the 'Black Sheep twist' we've given to Sydney’s famous Bourke Street Bakery’s dark chocolate and sour cherry biscuit... and find out why Katie's calling it "a summer Christmas hit!"

Genevieve is our resident dog cuddler, and when she isn’t fixing our IT issues/printer problems/software meltdowns, you’ll find her behind the bar, brewing the amazing coffee we know and love at Black Sheep. Despite studying, working, and patting dogs (sometimes at the same time), Gen constantly impresses us with the passion she brings to the roastery. 

Today, our house blend and all-round favourite, Feeling Woolly, is a 5-bean blend, with smooth, lingering notes of dark chocolate, honey and malt. 

But back when Black Sheep was a single, stainless steel cart at the Rocklea Markets, Mark was working hard to come up with the perfect blend...

When you think Black Sheep, you think coffee, right? We are a roastery after all. But did you know we also serve tea? And of course, it’s not just any tea…

Don’t be intimidated by Issy's dry sense of humour, this little greyhound (she's a fast runner) can make a killer coffee and the conversation is always a laugh. She’s easy going and in true Aussie form can take insults just as easily as she gives them. Stop by the Roastery and let her pour you a cuppa.

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...