Meet Jay | Co-Owner

We had the good fortune of connecting with Jay and we’ve shared our conversation below.

Hi Jay, have you ever found yourself in a spot where you had to decide whether to give up or keep going? How did you make the choice?
Hello my name is Jay. I am the husband and co-owner of La Maison Bleue. In the past, my wife Anna has led most of our public-facing interviews. This time, I chose to step in because entrepreneurship carries a weight that isn’t always visible from the outside. When you build something from the ground up, you carry the responsibility for your team, your customers, and your family — and that perspective shapes how you speak about your journey.

People often ask how we decide whether to keep going or step away. For us, the answer is simple: we follow the path that aligns with our long-term vision and values. The most meaningful roads are rarely the easiest ones. They refine your discipline, your clarity, and your purpose.

Our departure from Mitsuwa was not performance-related. Our business there was strong. However, circumstances created by involved parties ultimately made it impossible for us to continue operating in a way that aligned with our standards and principles.

As public transitions unfold next month, the broader picture will naturally become clearer. We don’t feel the need to narrate it ourselves. Our focus is forward.

At La Maison Bleue, we believe in quiet excellence. We believe in respect, craftsmanship, and doing things the right way — even when it’s not the easiest way. That philosophy has carried us from farmers markets to recognized partnerships across DFW, and it continues to guide every decision we make.

Of course there are moments of fatigue. Any founder who says otherwise isn’t being honest. But resilience is built into our culture. We don’t make decisions based on emotion; we make them based on vision.

More than anything, Anna and I are building something that lasts beyond us. We want our daughter to see that integrity and perseverance matter. That true success is not about short-term wins, but about long-term character.

We are not in the business of reacting. We are in the business of creating, refining, and elevating.

Challenges are simply part of building something meaningful. They don’t slow us down — they sharpen us.

The next chapter for La Maison Bleue is already underway, and it reflects everything we’ve learned, everything we value, and everything we’re capable of building.

We remain grateful, focused, and committed to excellence.

That is who we are.

What should our readers know about your business?
Not many people know this unless they’ve been longtime customers, friends, or family, but La Maison Bleue was originally meant to be a dessert company. The vision began as a bakery, but that direction shifted during our first pregnancy with our daughter, Alexandria.

At the time, we noticed a gap in the beverage market. Drinks marketed as “healthy” were often expensive, and affordable options were typically filled with artificial ingredients and sugar. That realization stayed with us.

Before COVID, we traveled throughout Asia and rediscovered how deeply tea culture is woven into daily life across many countries. That experience reshaped our thinking and became the rebirth of La Maison Bleue. Once we went down the tea path, we never turned back.

Anna continued developing recipes after our daughter was born despite the challenges COVID placed on families and small businesses. What started as small batches for friends turned into catering requests, then a presence at the Dallas Farmers Market. Word of mouth grew naturally.

Through this journey, Anna connected with incredible chefs and leaders in the culinary space. One meaningful milestone was becoming a VIP participant at Chef for Farmers after meeting Iris Midler. Her impact on the Dallas food community is something we deeply respect, and we’re grateful to be part of that ecosystem.

When I joined the business full-time in 2023, I focused on expanding our ready-to-drink teas across DFW. I visited companies personally, introduced the product, and talked about what we call the “BBS problem” in American beverages — many drinks are bitter, boring, or overly sugary. Letting the tea speak for itself opened doors to opportunities with organizations like the Dallas Mavericks, Southern Methodist University, Toyota Motor North America, and retailers like H-E-B and Central Market.

None of this was easy. We heard plenty of “no’s.” But we learned that persistence is often a numbers game — every conversation is a step closer to the right opportunity.

Our café concept emerged because catering clients kept asking where they could get our drinks daily. I initially thought our flavors might be too niche. Anna believed otherwise, and she was right.

What truly sets us apart is sourcing. If an ingredient is Japanese, we buy it directly from Japan. We’ve built dedicated supply routes for key ingredients. That process is complex and requires coordination, trust, and patience, but it allows us to maintain authenticity.

Along the way, we’ve learned practical lessons: have strong legal guidance, review agreements carefully, and choose partners and landlords wisely. A great location matters, but a great landlord matters more.

Most importantly, La Maison Bleue is about people. Our team — from pastry chefs to managers — is the backbone of what we do. We try to lead by putting our team first and building a culture where people feel valued.

We know our brand isn’t for everyone, and that’s okay. We simply hope to share meaningful drinks, honest flavors, and good conversations with those who connect with what we do.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Tetsuya Soda – Sushi Sake
Tsubasa Takarada – Yama Sushi
Shine Tamaoki – Pearl Sushi
Iris Midler – Owner of Chef for Farmers

Website: https://www.LMBCafe.com

Instagram: https://www.Instagram.com/LaMaisonBleue_

Facebook: https://www.facebook.com/LMBCafe