An interview with Judith Taylor, who owns Clementine’s Bed and Breakfast in Astoria, with her husband, Cliff. 847 Exchange St. 325-2005

(www.clementines-bb.com)

The “eyesore” next door, now restored. The Italianate architecture, returned to its former glory. The lump of grass in the front yard, now a garden overflowing with flowers. Judith and Cliff Taylor have been busy in the last 10 years.

How long have you been in business?

“It’s our 10th anniversary. We bought the house in spring of ’93 and we were open for business in July.

“I started with maybe three rooms, and back then, boy, the economy around here was pretty bad. I really wanted to work, having just moved here from Las Vegas. (Taylor is from Tacoma, Wash., originally.)

“We came through here and found it charming and lovely and wonderful. (But,) there were no jobs to be had.”

So how did you decide to start a B & B?

“Cliff, my husband, was retired as a CPA, and he didn’t want to work really. It was his idea to start a bed and breakfast.

“Cliff bought this property on the corner (next door to Clementine’s, now part of the bed and breakfast). It was quite a buy, but it was really pathetic. It was an eyesore. I am so proud of Cliff for investing in that property. It (is) the oldest house in Astoria and he saved that building. That’s how we found this property.

“Cliff looked at the building and decided to buy it because he wanted his wife to have a job. And this house is just suited to be a bed and breakfast, with the views and the Victorian architecture.

“We did a complete renovation of the property in 1993 and made it into a five room bed and breakfast. And then we ran a restaurant next door called the Lagniappe Cafe. But the problem was Astoria wasn’t really ready to support (the cafe), so we turned that into large suites … So that gives me seven rooms and because I don’t accept children in this house, it gave me the chance to not have to turn anyone away.”

Why did you name the business Clementine’s?

“When we bought the house, we inherited the original abstract. The house was built in 1888 … Cliff was reading the abstract one day and he related to me that the original owners of the house were William and Clementine Ross. I thought it was a great name, a very Victorian name.”

What do you enjoy about running a B & B?

“It’s a very fun and interesting business … If you’re a people-oriented person this is great. That’s kind of the fun of it, meeting new people – their stories, their lives … just to kind of realize the diversity of all our lives.

“Plus, I love to cook and the house is wonderful. I probably wouldn’t be able to live in a house this big, frankly.”

What was on the menu today?

“We had a frittata this morning with leeks and some caramelized vidalia onions as a topper, a homemade blueberry drop scone with lemon zest and roasted mushrooms. We always do something indigenous to the area.”

And you also offer a cooking school?

“Marketed over the Internet, especially in the fall, winter and spring. In the summer I don’t need that business.

“I usually package it with a couple of classes. We do French. We do soup and bread. We do Italian. We do lots of different things. … It’s always a party.”

What kind of challenges do you face?

“It’s very demanding work. It’s very physical work. It’s at least a 12-hour-a-day job … probably more like 14 or 15.”

How do you cope with it?

“Physically staying strong and healthy and in shape because I find that if I don’t physically stay in shape, the exhaustion level can really get to you because this is seven days a week. Also finding leisure – something else to take you in a different direction. You’ve gotta have something you do. I direct the North Coast Chorale during the year. That helps a lot. It gets me out of the house, which is a big deal.”

Who are your customers?

“People who stay at bed and breakfasts are looking for something different. They’re avoiding motels. They want something that’s very characteristic … they want a story. They’re looking not for rubber-stamped kind of decor. For the most part they’re looking for good food and they’re looking for friendliness.

“Most people are the type that are going to book ahead and will kind of seek you out.”

What kind of volume do you do?

“Obviously this is a very seasonal business. The heaviest six months are probably April to October. Each month is different. It can be a range between 45 percent and 85 percent occupancy.

“Every year’s gotten significantly better … I think it’s related probably to what’s happening to Astoria, but also because I’ve been in business longer … I get a lot of repeat business.”

– Benjamin Romano