4B - Thursday, January 16, 2014 The Michigan Daily -michigandaily.com LIGHT UP Local tobacconist finds staing power Maison Edwards shop remains an Ann Arbor fixture ByELLIOT ALPERN DailyArts Writer Asmuch asthecityofAnnArbor derives its personality or, at least, itslivelihood fromits colorfularray of downtown storefronts, there's one truth about business that's impossible to ignore: It's hard to stay afloat. The seemingly immortal icon Blimpy Burger closed its doors this past autumn, and even giants like Borders eventually reveal themselves to be only temporary. At first glance, then, it would seem miraculous that a cozy little shop could nestle away in Nick- els Arcade for over 50 years. And yet, the name Maison Edwards has been a mainstay of the his- toric walkway - "Tobacco & Cof- fee," reads the unassuming sign, "sought after since 1963." There's nothing that shouts or gets in your face about wanting your patronage. Instead, Maison Edwards shows passersby a wide array of straight- razor kits, grooming products, Zippo lighters and old-fashioned cigarette advertisements. It's a presentation that offers a subtle and effective message: Letus pique your curiosity, and before you know it, you'll want to have a look around. And once you're in, it doesn't take much more to become hooked. Most days, if you happento stroll in at the right time, you'll be greeted by none other than Chuck Ghawi, the owner and manager of Mai- son Edwards. And after staying in the store for just a few minutes, it's easy to see how Maison remains a fixture of Ann Arbor. At one point during my time there, a student walks in - Chuck greets him by name. Seconds later, the two are in deep conversation about a blend of tobacco they refer to as "wild sweet orient." The stu- dent finds it too harsh, and they move over to the pipe tobacco blends, where eventually they set- tle on something that might appeal more. "If you don't like something, I need to know so'I can write it down for next time," Chuck tells him as the purchase is being made. It becomes clear that Chuck has accomplished what most small business owners dream of - he's developed a dedicated clientele of regulars, the ultimate coup for what some may consider a niche market. According to Chuck, it's that ability to develop a connection that is his biggest boon: "I think (it's) the relationship, which really is my only asset - the credibilityIhave," Ghawi said. That credibility is backed up by Chuck's extensive personal expe- rience with the store. Opened by James and Augusta Edwards in May of 1963, the tobacconist had been in business for over 20 years by the time Chuck began to work there. "I walked into here in 1986 as a student and asked if they were hir- ing,"Ghawisaid. "Three oldguys in three piece suits all said 'no' to me at the same time. So I got to know Mrs. Edwards, who owned the store next door and catered wom- en's products, and she convinced her husband to hire me part-time." Chuck worked there until 1987 before he was hired to a corpo- rate position out of college, but he ended up returning to buy the store in 1991. "I really liked the store, I really liked the area." Ghawi said. "It's hard to find a shop anywhere like this. It's something I liked to keep going; it's not something I cre- ated. What really makes it is the diversity - the people who come in here." As if on cue, a sidewalk-busker walks into the store strumming a guitar - Chuck once again greets him by name, asking how the weather has been fairing. Once the thrum of business dies down a bit (and a couple of customers have reclined to smoke their pur- chases in the handful of chairs around the room), Chuck guides me through the intricacies of tobacco. The first tobaccos you're likely to spot upon walking in is the row of apothecary-size glass jars that line a bar at the back of the room - each numbered as a dif- ferent blend of pipe tobacco. Here, Chuck really shows that he knows what he's talking about - first, there are the "aromatics," clas- sified by a greater proportion of "shell casings" and flavoring. If aromatics are the whole-grain bread of tobacco, then non-aro- matics are obviously the white bread, with less overall casings and flavor. Then, lastly, come the English blends. "They tend to be a bit heavier on smokiness, so not usually something a newcomer would buy," Chuck tells me - or, essen- tially, not usually something I would buy. When we move over to the humidor which houses most ofthe shops cigar selection, I ask hins to guide me through a decision as though I was a new customer looking to get into the practice. "I would give you a tour of the different types of cigars we have, the different countries of origin," he says, gesturing at the shelves of cigar cases. "Dominican, Nica- raguan, Honduran. I would steer you toward a milder Dominican cigar -" he selects one in front of us after some consideration, showing me one that seems to be a lighter tan. By this point, another regu- lar in businessman attire has lit a cigar and watches with some semblance of amusement a few feet away. Chuck moves between the different cigar types rapidly - darker Dominican "maduros," even darker Nicaraguan oscuros, NICHOLAS WILUAMS/Daily LSA freshman Ryan Dau smokes a fat stogie in the upstairs lounge at Maison Edwards. ligeros, or the deepest shade, the "double ligeros." "Is that a double ligero?" Chuck asks the man. "It is not, which is probably good for me," the man answers, grinning, and the two laugh in a way that only those who share the same passion can understand. After the store dwindles to just us three, Chuck remembers something else to show me, and unlocks a door behind the pipe- tobacco bar, withdrawing a var- nished mahogany box. The two of us crane our necks at the small collection of cigars, each perfectly rolled with the kind of finesse and attention that hints at luxury and a substantial price tag. "Those are beautiful," the man to my right assesses as he's finish- ing his own, which he refers to as an "affordable Christmas cigar." Chuck tells me that he began smoking cigarettes, but has since dropped them from his tobacco diet. "Cigarettes are kind of the junk food of tobacco," he says. "Pipes, or cigars, you don't inhale; there's no sense of addiction to those. When I'm working, (it's) a cigar, when I'm home, a pipe ... (they're) two different experiences. The range of flavors with pipe tobac- cos is huge - you don't have that with a cigar." Though Maison Edwards's humidor is carefully stocked with a wide selection of cigars, it's not hard to see that the store puts as much zeal - or even more - into its pipe tobacco offerings. Blends are mixed by none other than Chuck himself - but don't expect to find a recipe any time soon. "I measure the different ingre- dients, and then I mix them - I can't tell you (which); they're secret," says Chuck, as the man in the suit listens and puffs contem- platively. "The proportions, the types make the differences. ... It took a long time to put these reci- pes together, and I think in most tobacco shops, they mostly guard their process." "It's like how Emeril Lagasse won't share his recipes either," agrees the man puffing his cigar, and the two laugh as though they're longtime friends. As smalltime businesses like butch- ers and grocers continue to fall by the wayside, it's becoming increasingly difficult to forge a personal relationship with a local store - and yet, here at Maison, Chuck's business thrives off of it. "Wonderful people come through this store," says Chuck, and then he laughs. "I spend more time with some of them than I do my family!" dsh.E 4 1