Dominic Drouin and In Gamba: the Art of Coffee, the Art of Connection

In 2025, Café In Gamba celebrates its 18th anniversary (!) — ten of those years under the leadership of Dominic Drouin. For many Montrealers, this café on Avenue du Parc has become a true landmark — not only for the quality of its lattes and espressos, but also for the warmth of its welcome and the strong sense of community that radiates through the space. This is the story of a man passionate about both coffee and human connection.

Humble beginnings in the chains

Originally from Québec City, Dominic arrived in Montreal in 1999 and got his start in the coffee world at Second Cup — working the night shift on Sainte-Catherine Street. “I started rough!” he laughs. Arriving at 10 p.m. to clean up after a full day of service, he learned the hard way what the job really entailed, all while taking his first coffee courses.

Later, while working at Café Bistro Van Houtte, he discovered the world of franchising. He quickly climbed the ranks — barista, assistant manager, manager — and by the early 2000s found himself behind the counter at the UQAM café. There, he developed a lasting conviction: the coffee matters, but the relationship with the customer matters even more.

Dominic then became a trainer at Van Houtte’s head office, helping redefine operational standards, training baristas across more than 60 cafés, and building solid expertise in both product and service.

Learning from the big leagues

Armed with this experience, Dominic joined Café Suprême, a network of 60 locations across Canada, mostly in office towers. For three years, he supported franchise owners from Québec to Toronto, ensuring standards were upheld.

A lover of gastronomy, he watched the rise of independent cafés and traveled extensively for work. In 2006–2007, he visited Vancouver and Seattle, where the third wave coffee movement was in full swing. He was captivated by La Marzocco machines, independent roasters, and an artisanal approach that deeply inspired him. Back in Montreal, that culture didn’t yet exist — but Dominic knew one thing: someday, he wanted to open his own third-wave café.

In 2007, Van Houtte invited him back to lead operations once again. As Director of Operations, he oversaw a team of regional managers, each responsible for around 20 cafés. It was an intense, all-encompassing role — quality, service, business plans, and everything in between.

But over time, he realized his true passion wasn’t paperwork or contracts — it was the product and the customer experience. After a stint as General Manager of Café Bistro, he burned out. “I’d get to my desk in the morning, look at leases, balance sheets, contracts… none of that interested me. I’m a product guy!”

The meeting with In Gamba

After an 18-month break, Dominic joined the SAJE entrepreneurial program to draft a business plan. Though he decided against opening a new café from scratch, the dream of owning his own place never left him. “I admire entrepreneurs who jump without a net, but I’m more cautious — I like to have a plan and stick to it.”

That’s when he thought of buying In Gamba, a café founded in 2007 by Jean-François Leduc in the Mile End. Inspired by Italy and the U.S. West Coast, In Gamba was among the first in Montreal to embrace a multi-roaster approach.

Dominic began discussions with the owner and officially took over the café in 2015. “At first, he said no. Two weeks later, he said maybe. It took a year of negotiations, but eventually, I bought it.”

An obsession with detail and service

From day one, Dominic threw himself fully into the business — often working over 60 hours a week behind the counter. Every detail mattered: grind weight, extraction consistency, milk texture. But at the core of his philosophy was one thing — customer service.

He trained his team rigorously. Two full days were dedicated just to the art of saying, “Bonjour, how are you?” For Dominic, the average three-minute interaction in a café should be warm and memorable. And it worked.

Recognition and growth

Between 2015 and 2018, Dominic built deep bonds with his clientele. In March 2018, La Presse named In Gamba the café with the best latte in Greater Montreal — and that very day, sales hit a record high.

In 2019, he was approached to take over Café Brooklyn, also in the Mile End. The adventure began that fall, just before the pandemic. Despite the challenges, Dominic returned to the bar to support his team. Soon, the second In Gamba became another neighborhood hub — complete with a hidden terrace that quickly became a favorite among locals.

In Gamba today

In 2024, In Gamba opened a third location on Avenue Laurier Est, right across from Parc Laurier. It quickly became known as one of Montreal’s most beautiful cafés — offering the same exceptional coffee and attentive service in a cozy, elegant space. Guests come and stay, then come back again — proof that the café has become, once more, a true gathering place.

By 2025, the company employs over 30 baristas and continues to fulfill its mission: serving impeccable coffee in warm, welcoming spaces where the community feels at home.

Ten years later

Ten years after taking over In Gamba, Dominic has every reason to be proud. Ten years of pouring his energy into every cup, every detail, every smile. Ten years turning a café into a Montreal institution.

In Gamba isn’t just a coffee shop — it’s where technical precision meets human warmth. A place you visit for a perfectly executed latte, and return to because the people are kind, genuine, and welcoming.

For anyone who loves coffee and human connection, In Gamba remains simply one of Montreal’s finest cafés.

Written by Jean-Philippe Tastet
Photography by Alison Slattery