I’ve always cared a little too much about the details.

When I was 20, I spent a summer working in hospitality and loved the idea that dozens of small choices could add up to an experience someone remembered. Years later, that same instinct showed up in the homes I renovated, the work I did in marketing and design, and eventually, in coffee.

Bon Brun started with a pretty ordinary problem.

I bought an espresso machine because I wanted to make great lattes at home, I just couldn’t find a syrup that matched it.

Everything I tried had too much sweetness and very little of the flavor promised on the bottle, so I started experimenting in our kitchen.

I started by replacing the shortcuts with ingredients I actually wanted to taste. I used whole vanilla beans instead of extract, French praline instead of hazelnut flavoring, then worked in cacao, chicory, spices, malt and sea salt to build more depth and balance.

What began as an effort to make a better latte became hundreds of iterations and a broader idea. If we expect care, restraint and quality from the coffee we drink and the food we bring into our homes, flavored coffee should be held to the same standard.

That became Bon Brun.

I still care about the ingredients and the process probably more than a reasonable person should. But Bon Brun is about making an ordinary part of the day feel a little less ordinary, not syrup chemistry.

My favorite coffee is the one I make in the afternoon when my wife gets home and the kids disappear downstairs. Before dinner, homework and everything else begins, we get twenty minutes on the couch with a latte.

It isn’t a grand ritual. That’s exactly why it matters.

We spend so much of life working toward the next thing. Bon Brun is my reminder that some of the life we’re working so hard to build is happening in the small moments already.

I hope it makes one of yours a little better.

Jonathon Webster
Founder, Bon Brun