A neighborhood roastery, by way of Manhattan.

Patricia Schmidt spent eighteen years training baristas for some of Manhattan's most particular cafés before she decided she'd rather know who was drinking the coffee. In late 2018 she pulled the trigger on a refurbished five-kilo Probat and set it up in the garage of her family's house on Regent Place.

The first month she roasted for friends. The second month she roasted for friends-of-friends. By the spring of 2019 there were enough standing orders to take a lease on a small storefront two blocks from the house, and Bellmore Roasting Co. opened its doors that May.

Six years later we're still roasting on the same machine. Same shop. Same crew — Patricia, her husband David who handles the books, and two longtime baristas who came over with her from the city. We've added a twelve-kilo roaster for our wholesale partners, but the rest looks pretty much as it did on opening day.

What we believe

• Coffee is a perishable food. We roast what we'll sell in a week.
• A good cup at home is more important than a great cup in our shop.
• The price on the bag should pay the farmer fairly. We publish what we paid.
• The café exists to teach the neighborhood what the beans are capable of.