Fernwood

Ben and Terra started Fernwood in 2006 after leaving high-end restaurant work in their early thirties. They'd spent years in fast-paced kitchens with sharp knives and late nights, but when their son turned one, they bought a café with a roaster in the back and built a different kind of life. They brought the precision of restaurant work but kept the approach grounded, like neighbours rather than chefs.

In 2006, putting café-quality coffee on grocery shelves wasn't common in the Pacific Northwest. Ben and Terra did it anyway, roasting in one-pound batches with daily quality control and no warehouse shortcuts. They grew shelf by shelf, from local butcher shops to national grocers, from independent cafés to online subscriptions. The day their daughter Keiko was born, their first custom-printed bags arrived, quietly marking the start of something bigger.

Fernwood still roasts in Victoria, keeping the process close and relationships closer. They supply cafés, grocery stores, and people at home who want coffee that works on trailheads, road trips, or quiet mornings at the kitchen table. The approach hasn't changed: roast well, stay grounded, and make coffee that feels like home.