The one-person
roastery.
Small-batch roasted to order. Traceable beans, honest prices, zero pretension.
Our Story
How It Started
For years, coffee was just the thing I drank on autopilot. Instant, every morning, no questions asked. It did the job.
Then I bought an espresso machine — mostly out of curiosity — and everything changed. I started paying attention to what was actually in the cup. That led me to specialty coffee, and once you taste the difference, there's no going back.
It became a ritual. Every new city, every trip, I'd track down the local specialty coffee spot. I also started trying small roasters as a hobby — and found some incredible surprises along the way. Different origins, different roasters, different approaches — that's how I fell in love with what coffee can actually be.
Eventually the curiosity went one step further: what happens before the bag? I got my hands on some leftover green beans and started experimenting — a pan on the stove, then the oven, then a small gas burner with a drum. It was rough, but the coffee was alive in a way store-bought never was.
Friends got curious, tried what I was roasting, and actually liked it. Some of them started asking to buy beans. At the same time, I was curious about what it would take to actually launch something in the coffee industry. The hobby and the ambition lined up — and Le Petit Roast was born, a one-person micro-roastery in Montreal.
How I Roast
Every batch is roasted with precision and consistency. I profile each roast carefully so the coffee you loved last month tastes the same when you reorder.
Every coffee is dialed in based on its origin, density, and processing method. Light and bright Ethiopian? Different approach than a full-bodied Brazilian. That's the whole point.
I roast in small batches, only after you order. No coffee sits on a shelf. What you get was green beans a few days ago.
How I Source
I work with Canadian specialty importers who share full traceability — farm or cooperative, region, altitude, processing method, and cupping scores.
The lineup stays small on purpose. A handful of single origins that cover the spectrum — bright and floral, sweet and smooth, dark and bold — plus one espresso blend I'm genuinely proud of.
If something doesn't clear my bar, it doesn't make the shelf.
Why "Le Petit"
Because small is the point. I'm not trying to scale into a warehouse operation.
Sourcing, roasting, packaging, design, shipping, social media, website, finances... basically everything. When you're a one-person roastery, your job title is "yes."
You're not buying from a brand — you're buying from a person.
Thomas
Founder & Roaster
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How do you take your coffee?
Black, always. If I can't drink it black, the roast needs work.
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Favorite origin?
Depends on the day and the mood. That's the whole point of specialty coffee — there's always something different to reach for.
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Favorite part of roasting?
The smell. When the beans start developing and the whole room changes — that moment never gets old. And first crack — there's nothing like hearing it hit. You know something good is happening before you even check the numbers.
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What are you working on right now?
I recently got a Kaffelogic and I'm learning a ton from it. I also buy small quantities of green beans for myself just to experiment — trying different profiles, pushing things further, seeing what each coffee can do. That's how I sample and choose the right beans and profiles before committing to a full batch. Every coffee has a sweet spot — I want to find it.
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Anything outside of coffee?
I'm a software engineer. I've built a few tools around coffee to help me run Le Petit Roast the way I want — tracking beans, profiles, batches. Same obsession, different screen.
Simply Great Coffee
Specialty coffee roasted in Montreal with intention, priced with fairness, and made to be enjoyed — not overthought.
See the Coffees
