The Drive: What challenges have you overcome?
When Covid hit and my income disappeared, I chose to see it as an opportunity to create and re-invent myself. Our business spans across hospitality, events and retail – three of the industries hit hardest by the pandemic – and we’re still here, still growing, still making people happy.
We’ve had difficulties with ingredients along the way with brown sugar contaminated with lead, unavailability of eggs, and we also have to buy 20kg blocks of frozen Australian butter as New Zealand exports ours!!
Working within the realms of allergens has its fair share of ups and downs too. We work really hard to make sure everything is labelled properly and that there is no risk of cross contamination. Recently we hit a block with an ingredient that uses soy as a processing aid, once the soy allergen is removed from it. Our vegan baking mix was lab tested and it showed no traces of soy, therefore why did we have to declare soy as an allergen? This would mean that people who have allergies or intolerances to soy wouldn’t buy a product that they could in fact eat and enjoy! I’m very pleased to say that in April we were notified that as a result of our case, the rules have now changed, and if the allergen isn’t detected, then it doesn’t have to be declared. Fortunately, other food manufacturers won’t have to go through this kind of ordeal in the future.
For Better or Worse: The pros and cons of running your own business?
A big pro is having the flexibility to be available for my kids when they were growing up – although as soon as they were in bed, I’d be working again! I love being creative and so running my own business means that my imagination can run wild! I have learned to rein it in at times – instead of having a gazillion products, concentrate on what works and do that well.
One of the greatest joy of running Badass Brownies is hearing parents say, “Oh thank goodness – my child has something delicious that everyone can share and they won’t feel sick”. Oh and meeting people and having a laugh and a bit of banter over the name is definitely a plus of the business.
The challenge is that running a food business touches so many moving parts – production, logistics, events, wholesale, retail, e-commerce – all at once. There are big days and slow days, and learning to pace yourself through both is an ongoing practice.
Hopes and Dreams: What next?
A global franchise network of Badass Brownie Bars! The dream is for Badass Brownies to reach chocolate lovers – with or without dietary requirements – all over the world.
Our next baking mix we’re launching in September is “Badass Baby”, to promote lactation for mums. We’re also becoming a distributor for gluten-free brewer’s yeast (inactive and debittered), as this is a key component for encouraging let-down of breast milk. It was one of those moments when I couldn’t for the life of me find this ingredient for sale in bulk and at wholesale rates in either New Zealand or Australia, and when I finally connected with a company who can import it, I was like “Let’s make this easier for bakers out there!”. I’ve already had a sample tested and it’s coeliac safe, so now it’s time to get it shipped in from Europe and get the packaging sorted! Watch this space.
Having a brownie business was never something I planned. But creating something for everyone to enjoy without the worry of feeling unwell? That feels badass.
Visit badassbrownies.co.nz to find out more and to shop their delicious brownies and baking mixes. You can also connect with them on Facebook and Instagram.
