Time takes time…

In the beginning, it was a part time creative hustle bubble. Having worked with coffee since 2005, the service experience has brought a lot of views. The mom & pop shop: cute and well intention-ed. The 24hr drive-thru: you kind of know but you never know what you’re going to get. The mobile espresso service in convention centers: methodical hours with variables to always consider and re-consider. The designer cafe: a real skill builder for hand crafted things. All with their own adventures and lessons, the biggest take away was the value in intention toward others through the olive branch of coffee.

Saving pennies and picking up extra part time work, a single group espresso machine was bought along with all of the other bits to outfit the rig that my father would custom build. The idea was to hold everything needed to pop up anywhere. In the summer of year one, we met The Hotel Palms and were hosted four times before making it official. What started with cold brew service on the weekend, quickly became a single group espresso machine on the bar with locally baked snacks. Saturday and Sunday service started to include one-off wild-card bevies never to be made again, music/ food/retail pop ups, and Friday & Monday morning short service. It was time for a bigger machine, a new license to be able to prepare fresh food on demand, and to take Show Pigeon Coffee service to full time.

Enter Nancy. My literal mother and figurative sister, she has been with me since the beginning days of loading in & out and all of the hours around it. Having retired from clerical work, Nancy has taken to the full time roll of magic maker for your egg sammies, seasonal breads, biscotti, granola, coco whip and chia pudding, and is solely responsible for packing your (greens) bowls and rolling your (breaky burrito) fatties on. With southern charm and a pinch of spice, she continues to be a huge part of the Show Pigeon Coffee experience. Together, Nancy and I (Jamie) are your four hands seeing you though service, start to finish.

What’s up with your Hours? (Mon-thurs, 8a-1p)

Over the years, we’ve hosted a number of hour/day combinations, weekends, and holidays. As a crew of two, we’ve learned our limits of capability both in our service model and menu items needed prep time. Enjoying the shared experience on bar with the community, we value your available time to come through in balance with our needed time to execute your requests; with that said, weekend demands were slipping from our able grasp. A recurring lesson to us both, recognizing that taking care of yourself to better care for others is as important as showing up to every day. Encouraging all the same to you, we’ll look forward to seeing you when you can make it through!