How a Couple Built One of the Most Beautiful Coffee Houses

When asked how it all began, Barbara Ballot simply replies: “First of all, Vincent and I fell in love.” Originally from Marnay, a village in Haute-Saône 30 km from Besançon, this restaurant owner’s daughter and this farmer’s son met in school. Barbara landed her first job in the banking sector, while Vincent, an engineering student, worked during the summer selling sugar in sticks to coffee roasters. In 1996, when he had the opportunity to take over the sales agent contracts from his employer, who was retiring, he didn’t hesitate and brought Barbara along on the adventure. The couple complemented each other perfectly—he out in the field, she behind the scenes, taking orders and managing contacts with suppliers… All from the small office set up in their apartment. Named BVB, their agency offers everything coffee roasters need (coffee sticks, pods, chocolate squares…), except the coffee itself! At least at first—because very soon, Vincent set off to train around the world to learn how to master this bean native to Ethiopia, a passion that gradually took hold of him.

BVB began selling coffee as well as tea and herbal teas—Barbara’s area of expertise—and she, in turn, went to Germany for training. Upon her return, she designed her own tea menu, which went on sale in 2004. Alongside the agency, the couple launched a trading business in 2006 that immediately found its audience. Four years later, staying true to their roots, they opened their first shop in Marnay, in a former barn. This location would give its name to the Maison laGrange brand. There, Barbara Ballot introduced an innovative “Open Table” concept, offering customers a visual, tactile, and gustatory experience of teas and herbal infusions.

MOF Excellence

Meanwhile, Vincent continued to advance his career. In 2018, when the first “Meilleur Ouvrier de France” competition for coffee roasters was held, he was the only Frenchman to win it, after two years of rigorous preparation. One of his strengths is his exceptional memory for flavors. “One day at a restaurant, he identified the grape variety, the vintage, and the producer of the wine served at the table—a wine he had tasted just once before. The sommelier was stunned! ” says his wife. This demanding competition includes, among other things, a delicate practical test in which the candidate creates a blend of four coffees from four different continents. Each is roasted separately before blending, which gives it its unique flavor. It’s called “Le Cinq,” a nod to the number assigned to the roaster during the competition.

© Maison La Grange

Winning the MOF title has given Maison La Grange a new boost; the company has officially added coffee roasting to its offerings and now provides a range of high-quality MOF specialty coffees. This term refers to a high-end coffee characterized by its aromatic complexity, balance, and traceability, and rated at least 80/100 by experts from the Specialty Coffee Association. Vincent Ballot oversees every stage of production, from growing the coffee plants to packaging the coffee. From March to October, he travels to coffee-producing countries (Ethiopia, Honduras, Kenya, Costa Rica, Myanmar, and others) to observe the harvesting of green coffee cherries, the washing of the beans, and, of course, to select the coffees. He forges partnerships with small-scale producers—who are certified organic whenever possible—and provides them with guidance and training.

Expertise and Knowledge Transfer

Back in France, it’s time for roasting—a crucial step that Vincent Ballot carries out in Marnay with the help of his son Armand. While industrial roasters use a 90-second “flash” roast that burns the beans, laGrange’s roasting process lasts 15 to 30 minutes, depending on the desired result and the coffee variety. Knowing when to stop the machine at just the right moment is key to ensuring the beans retain their essential oils and that the coffee remains fresh and aromatic, without developing too much bitterness.

© Maison La Grange

Bolstered by his MOF title, Vincent Ballot feels a duty to pass on his craft—a commitment shared by his wife in the realm of tea and herbal infusions. Maison laGrange thus offers training programs for both individuals and professionals. In 2025, the company was awarded the government-recognized “Entreprise du Patrimoine Vivant” (EPV) label, which honors excellence and commitment to preserving artisanal craftsmanship. Joined by Jeanne, the Ballots’ daughter, who oversees customer relations, the company—which now employs eighteen people—has no intention of stopping there. Its latest project is experimenting with lupine cultivation to offer a local alternative to coffee. “ We tend to see ourselves as explorers, ” explains Barbara Ballot, “while remaining true to our values: growing rather than getting bigger.” A wonderful story, always ready to write a new chapter.

• Maison laGrange
• Where? 13 bis, rue Gambetta, 70150 Marnay
• Phone: 06 38 69 16 07
• maison-lagrange.com
• @lagrange_infusions_thes_cafes
• I want to visit Maison laGrange

▶ This article is excerpted from the 2027 Bourgogne-Franche-Comté guide. Find this guide in bookstores or in our online store.