Michael Macaskill / Director / Design and Innovation
Terbodore Coffee Roasters encapsulates the perfect mix of laid back style and refinement in a brand. We’re humbled to have been part of their latest project The Big Dog Cafe – A space that welcomes all with an elegance and style that is hard to find anywhere else.
When Michael Macaskill approached us, he had a clear vision and insisted we be part of it!
How did you start:
My parents started roasting coffee in 2004 in the KZN Midlands.
In 2005 I went to study Interior Design in Durban. Afterwards I worked in a design firm in Durban for two years. In this time I started to see the rise of speciality coffee. I decided to join my parents back on the farm in the Midlands and see if I could grow our coffee brand into a bigger player nationally. I knew we needed a bigger presence in the Cape, so I moved down and opened our Franschhoek roastery in 2011.
We started more as a production facility with a small espresso bar on the side. Over the next few years we were able to build up the brand and volume of roasted coffee to start looking at bigger premises. In middle 2017 we opened our new production facility closer to town.
We also opened our Big Dog Café next to the roastery, which would act as the face of the brand. The focus in the café would be on coffee, food and design.
- Favorite time of day:
- Your favourite hotel/home space:
- Your local hang out city spot:
- Your ideal travel location/destination:
- Your top restaurant:
- Favourite drink:
- Your latest read:
- Listening too:
- From a creative/photography point of view, golden hour, just before sunrise
- Nothing off the top of my head
- Don’t get to the city all that often, but I’m fortunate to be able to hang out at Big Dog Café everyday
- Melbourne, Australia
- Le Coin Français, Franschhoek
- Coffee during the day, whisky at night
- Malcolm Gladwell – Outliers
- Angus & Julia Stone
Big Dog Café
191 Main Road, Franschhoek
Franschhoek is one of the most beautiful towns in SA, but to keep it that way it has a lot of strict building, historical and environmental restrictions. So the process of getting our new facility through council took far longer than we even expected. A fun challenge was getting a typically behind the scenes production facility which has to meet very high health and safety regulations to meet a cool interactive coffee roastery.
My dad is a chef and my wife also trained to be a chef, so besides coffee, food is also in our DNA. Opening our café was challenging in the sense that we wanted to really showcase café styled food, something that I feel is not being done fully in SA. We were recently rewarded for our persistence and out-the- box thinking when we were included in the EAT OUT Top 500 restaurants in SA within the first 9 months of opening.
This commercial interior used the Dark Horse Woven Rope stools, Boss armchairs, Boss Couches to give a modern edge to the eatery space.