The Canadian Roasting Society (CRS), co-founded by longtime coffee obsessive Andrew Kyres and Myriade owner Richard Baghdadlian, has become a cornerstone of Montreal’s third-wave coffee scene. Originally launched in 2019 as a co-roasting hub for small cafés to develop and roast their own blends, the CRS has evolved into a multi-purpose coffee centre: part production lab, part educational space, part café (Dreamy), and part creative studio. With hundreds of thousands of pounds of beans roasted, the CRS now supports a community of roasters, baristas, and coffee lovers experimenting with branding, roasting styles, and storytelling. Kyres sees CRS as a bridge between the commercial and the craft, where coffee is less a product and more a ritual—one that ties origin, process, and personality into every cup.
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