Jarrid + Robyn
After meeting on Marcell's Quantum Kitchen in Los Angeles, Jarrid + Robyn scoured the city for the perfect Beignets. Unable to find any - they packed up and moved to Florida to start The Poor Porker. With only a Coleman stove and a cast iron dutch oven, they opened a booth at their local farmers market and instantly garnered a following. Pairing their beloved Beignets with their chicory smoked coffee, their following has exploded. Crafty, inventive and passionate, Jarrid + Robyn are the model of what it means to follow your dream.
What Inspired You To Start Your Company?
While living in Los Angelesin the end of 2010, we went on the hunt for beignets as good as the beignets and coffee that we’ve had in New Orleans and couldn’t find any. That’s when inspiration struck. Why aren’t there any good beignets and chicory coffee in LA? We need to make them! Ironically, we ultimately decided to leave Los Angeles and start our business in Jarrid’s hometown of Lakeland, Fl. Moving to the south would allow us to get started on a serious budget. We opened The Poor Porker at the struggling farmers market in downtown Lakeland 2 weeks after our arrival. Using only 300 dollars, we built our little beignet and chicory coffee stand out of salvage that we found all over the area. We made our beignets using a coleman camp stove and a dutch oven. We percolated our chicory coffee using a thrifted percolator. Basically, we’re a little insane.
Tell us about your products.
Firstly, we make delicious beignets with a variety of toppings using our own vegan dough recipe. Our coffee has evolved since the beginning. Wood smoke and coffee are so amazing together. We wanted to evoke that feeling of sitting with the perfect cup of coffee at a campfire surrounded by nature. Hence the name Campfire Coffee. We developed an incredible smoking technique for our chicory by accident one day while smoking the chicory when it was raining. When blended with fair trade organic coffee, the smoked chicory gives the coffee the exact campfire in a cup a cup we were looking for.
What Does Being A Small-Batch “Artisan” Mean To You?
I would say the term “artisan” simply implies producing a product in the way great things have always been made using love and a careful hand.
What is your favorite small-batch treat?
We can’t get enough of Salt and Straw ice cream when we’re in Portland, OR. Their chef collaborationsare always very interesting and flavorful. Collaborating with them would be a dream.
What Drew You To Food?
Technically, food draws us to it out of necessity. Great things have come from learning to enjoy necessities. Like gathering, sharing and community. No matter how busy you are, you can stop, eat, and talk.
Where Does Your Food Inspiration Come From?
For us, food inspiration can come from anywhere. From a roadside BBQ stand to a forest full of edibles we can forage. We’re inspired by necessity.. making something beautiful and tasty out of very little.
What Products Are You Working On Now?
We’ve recently put our cold brew Campfire Coffee on Nitro tap. It’s super fantastic. We’re also opening an entire destination spot in Downtown Lakeland called 801 E. Main Street. It includes, The Poor Porker Beignets and Campfire Coffee, Bearcat & Big 6 trading post, a bar, community garden and soon, a savory concept we’ve been working on. So, lots of products. The craziness continues.
Do You Have a Favorite Product?
Right now, it is hard to start our day without a cup of ice cold vietnamese style Nitro cold brew made from our Campfire Coffee.
Latest Ingredient Obsession?
Aloha Shoyu. SO good.
What Did You Have For Dinner Last Night?
Dirty grits and gizzards with sweet potato biscuits.
What Person, Living Or Dead, Would You Most Like To Have Try Your Product?
Oprah, duh!
What Other Local Food Artisans or Chefs Do You Admire?
There is an awesome little place in Lakeland called Cafe Zuppina. The chef is a lady named Berna. She makes the most wonderful turkish food. Everything she touches tastes amazing.
If You Had To Choose Your Last Meal, What Would It Be?
The freshest yellowtail toro with good olive oil, lemon and maldon salt.
Favorite Restaurant or Food Experience?
The Church Key in Los Angeles. Everything is out of this world. Devon Espinoza makes ridiculously good cocktails. Che Fretz’ dim sum cart concept is genius.
What Do You Enjoy Doing Outside of the Kitchen?
Designing creative spaces using salvaged materials.
What’s Your Favorite Kitchen Soundtrack?
Jarrid- Dax Riggs
Robyn- old school funk
What is your favorite recipe to make with the product featured in our basket?
Smoky Irish Coffee- Campfire Coffee plus irish whiskey, cream and cane syrup and a dollop of fresh vanilla bean whipped cream.
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