"They supply our bakery's coffee and trained our staff on their own machine. When our grinder died mid-morning, Oscar drove a loaner over within the hour."
Elena R.
Owner, Crescent Heights bakery
Est. 2020 · Bridgeland
The roastery behind
The roastery behind
HappyDealsClub
A former print shop on Freeport Boulevard, a secondhand 12 kg drum, and a stubborn idea: Calgary deserved coffee roasted close enough to smell.
6 yrsroasting
since 2020
since 2020
How we got here
Started as a café,
Started as a café,
became a roastery
The café opened first, beans bought from a Vancouver roaster, good coffee, fine. Then we tasted what the same lots did fresh off a local drum and the math stopped working.
In 2020 the back room was storage and a leaky sink. We cleared it, vented it, and parked a refurbished drum roaster where the mop bucket used to live. The first hundred batches were honestly mediocre; batch 101 is the one regulars still talk about. These days the roast room produces every bean we serve and enough extra for fourteen wholesale accounts.
The club side grew the same way, accidentally. A punch-card for regulars became member pricing, then first-pour rights on new lots, then Thursday cuppings where the table votes on what we buy next. We're adults-only on club stuff, which is why the site carries the 18+ mark.
2019
The lease on Freeport signs. The space is a print shop; the espresso machine arrives before the furniture does.
2020
Café opens, then the roaster lands. First batches are drinkable at best, we keep the log anyway.
2022
Wholesale starts with two bakery accounts. The punch-card regulars become the deals club.
2024
First Thursday cupping sells out. Workshops launch after customers keep asking to touch the machine.
2026
Nine origins on rotation, five people on the crew, one very opinionated chalkboard.
What we believe
Three rules the whole
Three rules the whole
place runs on
Show the work
The roast room has a glass wall on purpose. Dates go on bags. Prices are printed where everyone can see. A business with nothing to hide doesn't need a fancy story.
Buy like it matters
We pay over commodity price for every lot and keep buying from the same farms year over year. Loyalty both directions beats a bargain every time.
Serve the neighbourhood
Free drip for the dog-walk crowd before 8, pitchers of water in summer, a bench nobody's rushed off. The café works because the block keeps it alive.
0
cups poured
0
wholesale partners
0
workshop grads
0
cuppings hosted
The crew
Five people,
Five people,
zero job titles that fit
Small enough that whoever answers your email also roasted your coffee.
Mark Sullivan
Owner
Signed the lease, unclogs the drains, answers the legal email.
Dana K.
Head roaster
4,000+ batches on the drum, Q-grader, writes the chalkboard.
Sam O.
Head barista
Runs the bar and the workshops. Pulls the 7 AM test shot.
Priya L.
Barista
Remembers your order, wins latte-art throwdowns, writes the blog.
Working the same week means the espresso tastes like the roast, that's the whole point.
Order services What we do
Projects & proof
Things we've actually
Things we've actually
built and shipped
The roast room, 2021 build
Side Door blend, year three
Our house espresso, rebuilt twice when farm lots changed, still the best seller. Recipe card available if you ask nicely.
The espresso cart
Built on a market-stall frame in Oscar's garage. Eighty-five events in and it still fits through a standard door, barely.
The Thursday vote
Cupping regulars picked four of last year's feature roasts. The tally board on the wall is the only focus group we trust.
Client work
People we've caffeinated
"Took the milk workshop as a total beginner. Three hours, forty pitchers, and I went home and poured a recognizable heart the next morning."
Devon M.
Workshop grad
"The cart at our September wedding ran through sleet and a power hiccup and nobody noticed either. Guests still bring up the cortados."
Ha & Tom N.
Wedding, September 2025
About us
Questions people
Questions people
ask about the place
Tuesday and Friday mornings, grab a bar seat facing the glass wall. If Dana's not mid-batch she'll usually wave you in for a closer look.
One room, one roaster, one crew, that's the whole company. The 'club' is the membership program, not a chain.
Only the deals club and tastings are 18+, membership programs get regulated that way. The café itself serves everyone; the legal page explains the detail.
Neither, we advise wholesale partners on gear because we've made the expensive mistakes already, but nothing's on commission.
Meet the room
The coffee's better
The coffee's better
with the story attached
Come taste what the chalkboard produced this week, or book something hands-on.