RENICK W.Va. (WVDN) – Mountain Table was named “Small Business of the Year” in 2024 by the West Virginia Hive Network and voted “Audience Favorite” at the 2024 Pitch Southern West Virginia Business Idea Competition. The three co-owners – Nadine Sonneville, Alexander Durand and Nicole Petschulat – are well known for their roasting and distribution of coffee, farm-to-table restaurant, and high profile in the community at fairs and festivals.
Durand said Mountain Table works because “each of us owns our lane.” He said the three priorities that drive this close-knit team are a shared vision/different strengths, fierce local loyalty, and a refusal to do anything halfway.
“We’re not trying to be the next big thing,” said Durand. “We’re just trying to be the thing that lasts. Mountain Table runs on grit, storytelling, and a deep respect for the people and land around us. We don’t chase trends; we build systems that hold. Rural resilience served hot.”
Sonneville is “Roast-Maistress” and responsible for roasting and packaging. Her mother, Nicole Petschulat, is the “Bean Counter,” responsible for accounting and displays. And, Durand is the official “Wakey Juice Pusher,” in charge of sales and marketing.
Sonneville said they purchased the old Blue and Grey Bar in Renick on January 4, 2023, and have since turned it into a thriving mecca for dining, coffee, food trucks, and networking. Mountain Table’s operations began with its pop-up kitchens in May 2022. The formal incorporation, however, happened when the co-owners were deep in negotiations for both the coffee roaster and the property, solidifying Mountain Table as an official business.
“Mountain Table truly evolved organically,” said Sonneville. “It started with Alex and me doing popup kitchens at the local brewery, fueled by our dream of having our own food truck. Then, I developed a passion for roasting coffee, which added an exciting new dimension. The stars really aligned when both a bar right down the road from our house and a commercial coffee roaster became available for sale at the same time, just as my mom relocated to the area. Her arrival and willingness to jump in truly solidified our team and allowed us to expand Mountain Table into something much bigger than we initially imagined.”
Roasting coffee was Mountain Table’s immediate priority once they acquired the roaster and the building. Sonneville said, “It was our way to quickly introduce Mountain Table to the community and generate revenue while we tackled the extensive renovations needed for the building and kitchen. The dinner gatherings and broader culinary outreach came more fully into play as those renovations progressed.”
She outlined that Mountain Table’s evolution began swiftly. “Even before our full renovations were complete, we kicked off a farmer’s market and food truck in our parking lot on Tuesdays. We knew this market, previously hidden at the community center, would thrive with better visibility. It became our immediate point of connection with the community, where we offered free coffee, promoted bag sales, and sold refreshing drinks and baked goods, all while continuing to fix up our facility.”
Sonneville said the bar in Renick was the only property they looked at to bring their business vision to life. “It truly was a perfect convergence: the right location right by our house, available at the right time, and at the right price for the right space,” she said. “Even with all our changes as Mountain Table, the locals still sometimes call it ‘the old Blue and Grey Pub,’ a nod to its long history in the community.”
Mountain Table currently employs four full-time and five part-time individuals. Petschulat said they have plans for growth. “For us, the specific number of new employees isn’t as important as finding the right people to fill the right roles,” she said. “Our priority is ensuring they’re a great fit for our team and genuinely happy with what they do for Mountain Table.”
When asked about what’s next for Mountain Table, Sonneville said they’ve just launched a Sunday Farm-To-Table Brunch and are rapidly expanding their coffee reach – now in every Food Lion across West Virginia and featured in cold brew lattes at WV State Park restaurants. With FDA approval secured, they’re preparing for out-of-state sales, offering compostable pods, and developing a ready-to-drink cold brew line. Looking ahead five years, the team hopes to be consistently profitable, expand wholesale coffee distribution, and potentially add a microbrewery.
Durand said their commitment to organic and environmentally friendly practices stems from their core values. “For us, it’s about far more than just a label, it’s about nourishing our community with the highest quality food and coffee, produced in a way that respects the land, the farmers, and the future,” he said. “We believe in supporting healthy soil, protecting biodiversity, reducing our environmental footprint, and offering food free from synthetic pesticides and harmful chemicals. This commitment is reflected in every aspect of our business – we use only compostable packaging, from our coffee bags and pods to our take-out boxes, cups, shopping bags, to-go cutlery, and even our packing tape. Minimizing waste and ensuring our footprint is as light as possible is paramount to us. Our customers trust us because they share these values, and they appreciate knowing exactly where their food comes from and that it’s contributing to a healthier planet.”
The Roast-Maistress said Mountain Table conducts extensive research and will continue to do so, constantly evolving its offerings. “Alexander is perpetually diving into different cuisines, which inspires our Tuesday night supper offerings,” Sonneville said. “Simultaneously, I’m deepening my knowledge of coffee roasting techniques and exploring new and unique coffee origins. This continuous learning ensures our products are always fresh, exciting, and of the highest quality.”
On most popular coffees, Sonneville said, “Our Red Bandana Roast, a single-origin Colombia dark roast, is our most popular coffee and a consistent customer favorite. Beyond that, our Medium Roast Bourbon Barrel Aged coffee also flies off the shelves. We’re particularly proud of this one because we collaborate with Bullock Distillery from Charleston, and even better, they get the water for their distilling right here in Renick, making it truly local.” Sonneville said the WV Hive personnel and network have made a positive difference. “Our motivation for entering the Pitch Southern WV Business Idea competition was deeply rooted in our commitment to the community,” she said. “Our pitch was specifically focused on securing support for improvements to our recycling area. This service isn’t just for us. It’s a vital, free service we provide to the community through our partnership with Greenworks, and yes, we even accept glass, which is a big deal. We saw Pitch Southern WV as an incredible platform to gain the resources needed to further enhance this important local amenity.”
At the time of the 2024 Pitch competition, Mountain Table was an active client of the WV Hive, working with Devon Fitzgerald as their business advisor. “Devon has been an invaluable partner to us, helping us in so many ways that it truly feels like a collaborative effort rather than just a client-advisor relationship,” noted Sonneville. “Her dedication is remarkable – she even drove over an hour to dine at our restaurant recently, which speaks volumes about her commitment to us and the businesses she supports through the WV Hive.”
Online marketing, off-site events and recognition from organizations and publications have boosted Mountain Table. Sonneville said she felt Mountain Table had a strong chance of being Audience Favorite at the Pitch competition because Durand is a skilled public speaker. “We were absolutely thrilled and grateful for the recognition, especially considering the caliber of all the other contestants. Winning the WV Hive ‘Small Business of the Year’ award was an absolute shock and an incredible honor. We actually went to the award ceremony completely unaware that we had won anything; we honestly thought we were just there to sell coffee. It was such a wonderful surprise and truly humbling to be recognized in that way by an organization that has supported us so much.”
Other notable boosts this year have been Mountain Table being named the 2025 Greater Greenbrier Chamber of Commerce New Business of the Year, as well as a feature in the Greenbrier Valley Quarterly magazine. Sonneville said her business has also been fortunate to receive assistance from many other key individuals and organizations. “Donnie Pomeroy and Elwanda Jenkins with Workforce WV have been absolutely instrumental, providing exceptional help with both getting us qualified employees and offering crucial training,” she said. “Erin Hurst from the Greater Greenbrier Chamber of Commerce has been super helpful, tirelessly advocating for local businesses and directly instrumental in us receiving the prestigious New Business of the Year award. When asked about advice for aspiring entrepreneurs, Sonneville said, “My most important piece of advice is to prepare for a lot of hard work. It’s crucial to understand that you likely won’t see a profit right away, and there will be countless challenges. However, with the right team,
dedicated partners, innovative ideas, and strong support systems like the WV Hive, it is absolutely achievable. Don’t underestimate the grind but also don’t underestimate your own resilience and the power of a solid network.”
Petschulat said the mix of longtime and new customers has been energizing. “We have a dedicated core of repeat customers who’ve been with us since the pop-up days and the farmers market,” she said. “And we’re constantly welcoming new faces discovering Mountain Table for the first time.” She added that the most rewarding part of their journey has been the overwhelming and ongoing support from the local community. Fitzgerald of the WV Hive, says, “It’s been an absolute delight working with Nadine, Alex, and Nicole. Their passion for what they do and their genuine love for the Renick community shines through in everything they create—from their carefully brewed coffee to their amazing Tuesday Suppers and Sunday Brunches. Supporting them on this journey has been inspiring, and I’m excited to see what’s next for Mountain Table.”
Sonneville said the feeling is mutual. “Working with the WV Hive has been absolutely transformative for Mountain Table. It truly feels like a collaborative partnership, not just a client relationship,” she said. “What they bring that you genuinely can’t get elsewhere is a level of personalized, hands-on support and an incredible network of connections. They offer tailored insights and guidance that have been crucial at every stage of our growth. This blend of personal dedication, practical help, and strategic networking makes the WV Hive truly unique and an irreplaceable resource for us.”
Mountain Table is just breaking into profitability, according to Sonneville, and the future looks bright. “We’ve poured our hearts into transforming Mountain Table into a welcoming, vibrant community hub where everyone feels comfortable and happy,” she explained. “And the best part is seeing those same people who were initially hesitant about our former bar location now absolutely love what we’ve done with the place. It’s a testament to the power of a fresh start and a positive environment.”
Mountain Table is located at 24140 Seneca Trail, Renick, W.Va. For more information, check out its website: https://www.mountaintablewv.com/
