‘I’m not gonna let no one crush my dreams’
Jean-Guy Doucette finds running Johny’s Java a thrilling enterprise
Jean-Guy Doucette has always found his home to be in the kitchen. “Cooking is my passion,” he tells Cumberland Wire. After much of his life working in full service, Doucette decided to take another big step last year.
Doucette says he has always been a big goal and dream-oriented person. And when he saw an opportunity to open his own café at the Hewson Complex in Amherst, he knew he had to do it.
“I was just like, ‘I’m not gonna let no one crush my dreams, I’m gonna go into this headfirst’ and sure enough I did and … it has been so beyond successful,” he says.
Johny’s Java opened last August and has exceeded Doucette’s wildest dreams.
“Come January, February, I thought the food service would have lulled but they surpassed one another, each month, consecutively. So, it’s been unreal how good and positive and how much support I’ve gotten from the local clientele.”
Johny’s Java serves coffee, tea, fresh soups and fresh baked goods, always emphasizing freshness, consistency and attention to detail.
Doucette feels what distinguishes the quality of his food is the love and attention it receives.
“The attention to detail to make sure it doesn’t need anything else, any other kind of spice or ingredient,” he says.
Doucette and his baker Sarah Rutledge are responsible for the high-quality victuals.
Doucette says Rutledge handles the baking side. One of her trademarks are the cinnamon rolls, frosted or unfrosted. Hot cross buns, cheesecakes, date squares, sticky buns and whole slew of oat cakes are among the fresh baked goods that are also popular.
Meanwhile, Doucette takes care of all the soups.
“I pride myself in my soups,” he says.
Johny’s Java now has its own special house blend of Paw Life Coffee, a Tidnish based coffee company. This coffee is not brewed in-house, but bags of the Johny’s Java hand crafted blend is now for sale at the café. His in-house coffee is supplied by Van Houtte.
THE BACKGROUND
Doucette is originally from a small village out of Yarmouth. In his early 20s he moved to Halifax where he worked at a few restaurants over the years.
“Along the way, worked underneath a few chefs and asked the right questions and then sponged it all in my brain,” he recalls.
He moved to Amherst about 13 years ago, remaining in the culinary world under different employers. About two years ago, he left food service and thought he was done with the industry.
He was bouncing around with factory work, Amazon delivery and property management when he encountered the available space at the former Scotsburn building, now the Hewson Complex.
Doucette says his passion for food service never actually waned. And here was a chance for him to become his own boss. Thus, the idea for Johny’s Java was born.
“Now, being my own boss, I still work all the hours I need to work,” he explains. “I’m in 4:30 a.m. and I put the 13 hours in … but I can pretty much come and go as I please.”
Support from other parties when he first opened helped bring attention to his café.
Doucette says in his first week, Mansour’s Menswear did a video on their Facebook page that attracted thousands of views. Later, the Town of Amherst presented him a certificate, congratulating him on opening. This, too, received numerous views on social media.
An additional congratulations was extended from MLA Elizabeth Smith-McCrossin.
“Starting out I received tremendous support,” he says.
From there, the quality of the food, word of mouth and maintaining strong social media presence has been a boon to business.
As great as it has been, Doucette anticipates more good days ahead.
“I’m not done yet. I want to keep on growing and building and growing my brand.”
For now, however, he is focused on providing the quality hot beverages, soups, pastries and snacks Johny’s Java is renowned for already in just a few short months.
CAFÉ DETAILS
In the summer, Johny’s Java offers both indoor and outdoor seating.
In recent months, the café has gotten into catering. It also does some delivery depending on the time of day and staff availability.