Home to Nelson
Kiera and Marc had years of hospitality behind them when they moved back to Marc's hometown from Byron Bay. Marc had carried a plan for a long time: a roastery of his own.
From Byron Bay to a shipping container.
Marc and Kiera Shaw. Three kids, a handful of animals, one very small roastery.
Then came Bobby Franks
Inside their first year back, expecting their third child, they took the lease on a 150-year-old building on Tasman Street. They did the fit-out themselves and named the cafe after their two oldest kids.
The container
Soul Arch lives in a shipping container on their lifestyle property. Marc roasts whenever he gets a chance around the kids. Kiera runs the counter at the cafe.
Roast. Cup. Repeat.
Every roast gets tasted, measured and tweaked. A laptop for the roast curves, a refractometer for extraction, and a lot of cups.
Where it ends up
In the cup at Bobby Franks, which serves Soul Arch exclusively. On the shelf at Connings Food Market. And over the counter at the window on Gloucester Street.
