Chatting about chocolate and connections with Asli and Sel Gider, La Petite Artisan Chocolate

“In ten years time we’d like to see La Petite as a solid, established icon for Thorndon and Tinakori Rd.  That would be a very, very satisfying goal.  When the ships are coming in and for people visiting the Botanical Gardens, if they think “Oh, we need to see La Petite”, and we become a destination, that’s probably a good target for me.  – Sel Gider, La Petite Artisan Chocolates

To walk into La Petite on Tinakori Road is to be literally like a kid in a chocolate shop.  There are the beautiful displays of chocolate bars with original artwork by local artists, a French aesthetic with a bicycle parked against the wall, the well-lit counter cabinet twinkling with coloured bonbons and of course, the smell.  A pervasive sweet, yet spicy, aroma of dark chocolate that sets the taste buds tingling ….

First, a little history.

New Zealanders have been enjoying chocolate manufactured in Aotearoa ever since Richard Hudson set up his chocolate and cocoa manufacturing plant in Dunedin in the 1880s.  Hudson’s factory was later taken over by Cadburys and became a Dunedin landmark.

More than a decade later Whittakers chocolate set up shop in Christchurch before relocating to Wellington.

For generations of New Zealanders chocolate meant Dairy Milk or Milky bars.   Dark chocolate was marketed as “Energy” chocolate.  Boxed chocolates such as Roses or Cadbury’s Continental were for “special occasions” such as Christmas, and no trip to the cinema was complete without a box of Snifters or Jaffas.

Then in the 1990s a different type of chocolate began appearing on the New Zealand market.  High end, quality, boutique chocolates with their makers trained in the European chocolate style.  These artisan chocolate makers and chocolatiers were dedicated and passionate about their craft and businesses continued to expand through the 2000s.

Here in Wellington/Te Whanganui a Tara the newest entry into the artisan chocolate market, La Petite , opened the doors of it’s chocolaterie in October 2022.

Asli and Sel Gider of La Petite Chocolate, Tinakori Rd

Run by Asli and Sel Gider, La Petite specialises in organic, fairtrade, single origin artisan chocolate bars, bonbons and drinking chocolate, with an emphasis on sustainability and collaboration with local producers.

Leaving Turkey and settling in Hawkes Bay over a decade ago, Asli and Sel both have backgrounds in food production; Asli as a winemaker and Sel as a food processing engineer in the apple industry.

2020 and the early months of lockdowns when neither was able to work, gave them time to think about what they wanted their future to look like.  And that future involved a business where they could work together utilising their skills to turn some of New Zealand’s high quality produce into an artisan product.

When a local chocolate business came onto the market at around the same time they decided to make the leap ….

Surrounded by displays of mouth watering, handcrafted chocolates WCL recently sat down with Asli and Sel to talk about taking on a business at the beginning of the tumultuous Covid era, relocating it to Wellington and why connections with suppliers are important.

Asli :  We always loved Wellington and wanted to move here but with our jobs it was not possible.  So when we decided to stop and do something for ourselves we saw our favourite chocolate business was on sale …

Sel : Straight after the lockdown we sat around the table, discussed all the details and took over the brand.  In the back of our minds we were always planning to shift but we spent a year and a half or so in Hastings where the business was originally located.

WCL : Did you receive mentoring from the business owners?

Sel: A little bit. They were still around but we picked up pretty quickly.  And then we started looking in Wellington. We had to find a location for the business and that search period took quite a while because things were stop-start with lockdowns.  It took about a year or so.  I was driving down to Wellington pretty much every week to look at places and to look at the suburbs, observe the people.

Asli: But Thorndon, especially Tinakori Village, was on our minds from the first because I think it suits our brand image a lot.

Sel : Last year in June we found this shop, moved in in September, did a bit of fit out work and we opened in October.

WCL : You were gifted some artwork when you moved into this space.  Tell us a little about that.

Sel:  It’s Sir Michael Fowler’s painting.  This building used to be his workspace back in the day, and he drew this from across the street.  One of our customers gifted this to us.

Asli : This is the chronological side but story wise – Why chocolate?  We wanted to work as a couple and bring our expertise into our business. Food production was something we had in common. I always wanted to have a shop where I can connect with people through my creations. Also chocolate is similar to wine, the terroir is important, then it is the combination of science and art.

Before taking the big leap, we bought all the chocolates we can find in New Zealand and tasted them, blind tasting. If the chocolate was not good it would not work for us. We loved La Petite chocolate. The couverture was French origin, from an organic and fair trade certified family business.

For us the most important part of the business, the quality of the chocolate, was ticking the box. So we brought our scientific minds and taste buds and built up the rest of the business from there.

Hastings was a good start for us because local people were very supportive, especially after covid and we felt that we were making people happy by chocolate.  They were always coming smiling.  I never saw a rude person in the shop.  They were happy and when they gifted our chocolate to someone else, they were happy. Gifting a local artisan produce creates a positive community vibe and that’s what we love about La Petite.

At first, chocolate for me was the bars. I tried to differentiate the origins, getting better at tasting. I honestly did not know anything about the pastry side, the confections. I am making up for it now. Chocolate has become my world and I wouldn’t have it any other way.

The bonbons, the small, soft centered chocolates, I discovered when we took over this business. Now I feel creating different tastes with different ingredients is the fun part. I love creating gift boxes with different shapes, colours and flavours. They bring joy to our lives.

Creating bonbons requires a lot of work but it is fun. The flavour combinations are endless. We look for balance, harmony, flavour and stability. Just one bite should be satisfying  and fulfilling.

WCL : There are pros and cons to setting up a business vs buying an existing one.  Did you weigh these up?

Asli : We had a lot of synergies with the previous owners in terms of the ethical and artisanal side of the business. The chocolate is ethical and the packaging is plastic free and compostable. All hand made in the kitchen. So we thought  the core values were right..

Sel : Having a brand name that people knew and trusted was obviously a big benefit rather than trying to create something from scratch. There was also room for improvement, especially in terms of the branding, the packaging and putting the scientific, technical function into production.  And also with the plan in the back of our minds of moving this to a bigger city and a bigger audience was one of the main things.

And the cons : obviously there were some set practices in the way things were done historically and when we started we had to go through everything and dig out what’s right for us and what’s not, and how can we make it better.  Is it the right way doing it this way or do we change it.  So changing the habits , not just the people but the business practices.

Having a brand name that people knew was obviously a big benefit rather than trying to create something from scratch.

WCL : You said earlier you wanted to work together.  How are you finding it?  Do you have complementary strengths and skills?

Asli : It’s very good, I think.  We are very, very different from each other and we complement each other a like.  I really like how Sel works that’s why I always wanted to work with him.  He’s a perfectionist in his own way.  He has a very good eye for the detail and I am a perfectionist in my own way, but in different areas.

Sel : In terms of the taste and the art side of it, the recipes and the kitchen, the preparation and the inspiration for the brand, Asli is the driving force.  I am more on the admin, invoicing, the technical labelling, the machines.

Asli: He’s a very DIY person.  It’s his pleasure if he can do something by himself.  I think that’s why he likes this business a lot.

Sel:  On the other hand, one thing that maybe affects us is that it’s never ending.  We come here in the morning together, we work together, we go home together.  There’s no such thing as work hours.  At dinner we are discussing things about work.

Asli : I don’t have work life balance.  This is like a third child for me.

WCL : Have you found previous Hawkes Bay customers have switched to online purchasing or coming to see you when in Wellington?

Sel : Yes, they have.

A lot of Hawkes Bay people have connections in Wellington, like kids studying here. We sometimes have people visiting us here as they know us from Hastings.  Also Wellingtonians go to Hawkes Bay so there are a lot of people who know us from the Farmers market [and those] people have found us here.

We have a lot of corporate customers from Hawkes Bay as well.

Straight after lockdown in the second half of 2020 there was a big boom then starting from last year, things started to change as things started to settle down.  In terms of the corporate side,  the businesses were much more comfortable doing gifting and staff events but now it seems like it has settled down a bit So that is obviously having an effect on the volumes.

We have maintained the customers as in the number of customers but the volume is not what it has been.

Asli: From the start we said we really shouldn’t rely on foot traffic.  When people need gifts or a small treat for themselves, they come here. Loyal customers are more important for us than the busy foot traffic. We are lucky to have car parks at the back.

WCL : Have you noticed different taste preferences between the two markets?

Asli : If we try something new here people are always curious.  Wellington people are more open to discover new tastes. There’s a more culturally diverse group here.

Sel : We are finding that some of the flavours that were not very popular in Hawkes Bay have become more popular here.

WCL : Supporting local and collaborating is important to you.  Tell us more about local inspiration and collaborations

Asli : We try to source our ingredients from New Zealand as much as we can and we really like collaborations with growers.  So when I find a good producer like, for example, salt, why use ordinary salt if you have good salt producers in New Zealand?  Chilli is the same.  There might be a very, very good chilli in the market, a Mexican chilli, but if we have good producers, who try to do their best in New Zealand I just go there. I tasted a lot of chillies to find the best one for us. It’s the same with honey, coffee, hazelnuts, fruits and herbs. In New Zealand we have the best climate and the best soil.  Growers are passionate about their products so from the beginning it was my aim to work with the producers in New Zealand.

Also, most of our label artwork was created by local artists.  It first started with Rachael. I saw her work on the street on a pamphlet and I contacted her “Do you want to create an artwork for the label of one of our chocolates?” and she tasted the chocolates – it was ginger mandarin …. and prepared a design. She ended up creating three artworks for us.

Then there is  Ana from Nelson.  Her style is  unique and beautiful and truly connects you with the chocolate.

Caramel Crystals was a difficult one. We went to Castle Point during Christmas holidays and the landscape inspired me with the idea and I found Helen’s artwork online. She is also the designer of our white bar, Tangy.

Lastly, we met Helen Cairney. I love her nature inspired, hand painted gift cards that we sell at our shop. She designed the Fennel and Bergamot artwork for us.

WCL : How much experimentation goes in to perfecting a new chocolate flavour?

Asli: Yesterday my husband was joking.  He told me “I will change the sign outside to say Research Department” because we are always researching.  We are always evolving and trying to do better.

We work in small batches and have the opportunity to try something different in each production. We know our weaknesses and strengths in tasting, so we decide as a team.  Also I value the feedback from the customers. They help us to perfect the new chocolate flavours.

In New Zealand one thing I have observed is that if people say of a flavour “It’s subtle”  it means “It’s not enough”. They don’t say this openly, they say “It’s subtle”. Then I know that I should go a bit more bold.

WCL : Do New Zealanders still need a degree of educating about quality chocolate?  How to savour and appreciate it?

Asli: We are lucky in New Zealand to have all these talented artisan chocolate makers and chocolatiers. New Zealanders have the chance to train their palate with high quality chocolate. The one thing that needs more emphasis maybe is the pricing of the chocolate. It is not possible to buy ethical, high quality chocolate at supermarket prices. Cheap chocolate means low quality ingredients and some people are suffering along the supply chain of the ingredients that go into the chocolate process. High quality chocolate has a higher price but has more complex, satisfying taste and is ethically correct.

WCL : Your chocolate is award winning.  To a boutique chocolaterie what does it mean to be judged and awarded medals by your peers in the industry?

Asli: It was very good timing as it was just as we moved here.  It was with Dr Beak we got most of the awards.  That’s the bar we created with the gin botanicals in collaboration with Dr Beak Premium NZ Gin. We’ve put a lot of effort into it so it was a really proud moment for us.

Sel:  Obviously it’s very good for getting the name out – we are here and doing this and doing it well. Asli appreciated the feedback from the judges – what’s good, what’s not so good and what can be improved on.

WCL : Let’s touch on the darker side of the chocolate industry.  Many people are not aware that there are many unethical practices associated with the chocolate supply chain (such as child labour).  What steps have you taken to address this?

Asli : At La Petite we use Kaoka couverture for our chocolates. They are  organic and fair trade certified and we have always been happy with their quality standard. Kaoka’s fair trade certification is from Fair For Life. It is a fully transparent, global certification for social accountability and fair trading. It protects farmers at the origin and guarantees fair practices along the entire supply chain.

WCL : What plans do you have for future developments?

Asli : I have a lot of dreams.  I’m more of a dreamer.

Sel: What we are not planning is to be a big brand. We have no such aims. We are not planning to be in every supermarket. We are aiming to remain within the boundaries of being boutique.

Asli: Maintain the quality always. That’s the first thing. That’s how we are keeping our customers. Even if the ingredient prices are increasing every day, we can’t compromise the quality.

Sel : In ten years time we’d like to see La Petite as a solid, established icon for Thorndon and Tinakori Rd. That would be a very, very satisfying goal.  When the ships are coming in and people visiting the Botanical Gardens, if they think “Oh, we need to see La Petite”, if we can make people think that and we become a destination, that’s probably a good target for us.

Want to learn more about chocolate, it’s history and uses?

Have at look at some of the sweet resources we have available through Wellington City Libraries.

On our streaming services …

Chocolate Road (Kanopy)
2021, 1hr 32min
A discovery of where chocolate comes from. Three renowned chocolatiers – Maribel Lieberman, Susumu Koyama and Mikkel Friis-Holm – take us through the process of craft chocolate-making, starting from the plantations, through the different stages of preparation of the beans and all the way to the final chocolate pieces. On their journey each of them finds how important it is to know the roots of their prime material – the cacao bean, and the social impact of the people involved in the chocolate production chain. (Library registration is needed to access)

The Science and Secrets of Chocolate (Kanopy)
2017, 30min
Today, chocolate is a multi-billion-dollar global industry. In this lecture, Professor Crittenden takes you back in time so you can follow chocolate’s trek around the world, considering not only its history and chemical properties, but its role in the current global market in the form of powerful chocolate empires.

El Cacao: The Challenge of Fair Trade (Kanopy)
2015, 19min
EL CACAO exposes the dark side of chocolate production in Latin America by examining the economics of Fair Trade from the point of view of the indigenous farmers as they attempt to sustain their community through the growth, harvest, and trade of cacao beans in the global market. This 20-minute documentary film highlights the life of an indigenous Ngäbe farmer in Panama and his unconditional devotion to this so-called “superfood.” The film threads together the themes of neoliberal ideology, human rights, and the economics of the chocolate industry. While the demand for chocolate in developed nations continues to raise, the farmers in developing countries, like Panama, are rarely awarded the economic incentive promised to them.

From the book collection

The true history of chocolate / Coe, Sophie D.
“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”–Chocolatier” (Catalogue)

Chocolate : a global history / Moss, Sarah
“… Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac-the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves.” — Title display.” (Adapted from Catalogue)

For the love of chocolate : a Kiwi indulgence / Everitt, Stephanie
“Author Stephanie Everitt, co-owner of award-winning Devonport Chocolates, shares her passion for chocolate and experience of making it and tasting it in this beautiful little book.” (Catalogue)

The chocolate tree : a natural history of cacao / Young, Allen M
“Provides an overview of the natural and human history of one of the world’s most intriguing commodities: chocolate. This title explores its ecological niche, tracing cacao’s journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests. It also presents a history of the use of cacao.” (Catalogue)

Whittaker’s : a passion for chocolate since 1896 / Farrell-Green, Simon
“Whittaker’s is a much-loved Kiwi brand and a genuine family business going back four generations. This luscious book takes a light-hearted look at the history of the business, and how the chocolate is made, and then gives a range of fully tested recipes. There are recipes from high-profile guest chefs, and a good range of everyday recipes from Whittaker’s Facebook fans, plus notes on different types of chocolate and how to use them. From marbled chocolate meringues and cinnamon cardamom blondies to white chocolate and macadamia cheesecake, Whittaker’s peanut butter chocolate and caramel brownie and a range of delectable hot chocolate drinks”–Publisher information.” (Catalogue)

Chocolate : a healthy passion / Aaron, Shara
“The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from its sensory pleasures to its role in emotional and physical wellness. With luscious photography and enticing recipes, this delightful, even mouthwatering, book will bring your appreciation for this gift of Mother Nature to a new level” (Catalogue)

Chocolate wars : from Cadbury to Kraft : 200 years of sweet success and bitter rivalry / Cadbury, Deborah
“The delicious true story of the world’s most famous chocolate firms by award-winning writer and a descendant of the Cadbury chocolate dynasty, Deborah Cadbury” (Catalogue)

Naked chocolate : the astonishing truth about the world’s greatest food / Wolfe, David
“David Wolfe and Shazzie introduce the phenomenal, enlightening power of cacao beans engulfed in the magic of chocolate. And they show us how to use extraordinary chocolate recipes to achieve higher and higher states of pure joy!” (Catalogue)


Lastly a couple of scientific articles on the health benefits of dark chocolate ….

“Food of the Gods”: History, Science, and Human Health.
Montagna MT, Diella G, Triggiano F, … et al
Int J Environ Res Public Health. 2019 Dec 6;16(24):4960. doi: 10.3390/ijerph16244960. PMID: 31817669; PMCID: PMC6950163.
Discusses some of the possible health benefits of chocolate consumption

Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial.
Shin JH, Kim CS, Cha L, … et al.  J Nutr Biochem. 2022 Jan;99:108854. doi:10.1016/j.jnutbio.2021.108854. Epub 2021 Sep 14. PMID: 34530112.
Investigates the effects of dark chocolate intake on mood in everyday life, with special emphasis on the gut-brain axis.

If you would like further information please contact the Prosearch team at the library. We can help you find information across a range of perspectives and resources. All enquiries are treated in confidence.

Talking baking and business with Laura of Vonuts

I’d like to say it’s not just about the donuts.  It’s about building a business that is sustainable, that does good.  One where ingredients have been ethically sourced.  That’s what’s important.

When Laura Reinisch set up Vonuts, her vegan donut business, in 2020 she didn’t think through the early starts it was going to eventually involve.

Two days a week Laura, who recently moved her business out of the family kitchen into a shared working space in the CBD, begins work while most of us are still snoozing.  Then, as others who share the workspace begin arriving at work,  Laura is putting the finishing touches to her creations before boxing them up and beginning deliveries around the city.

Arriving in New Zealand from her native Germany in 2019, Laura found herself missing the vegan bakery that had made donuts “almost as good as my Oma’s”.  Lockdown provided her with an opportunity to begin experimenting with making her own vegan version of her grandmother’s jam filled donuts.

Without much prior baking experience, Laura was guided and encouraged from afar by her nonagenarian Oma and Great-aunt Gertrud, who helped her master the techniques of baking with yeast.  Eventually, after a lot of trialling and experimentation a successful recipe was settled on.

Then in quick succession came a move to Wellington and a baby and Laura found her home comfort baking becoming a small home based business.

In the two years since, the growth of Vonuts has risen like a bowlful of dough in a warm kitchen.

In recognition of World Baking day, today, Wellington City Libraries sat down with Laura and talked to her about turning her love of vegan donuts into a small business.

WCL : Where you prepared for the early morning starts when you began thinking about making donuts as a business?

No, I’m not even a morning person!  I was able to start a bit later when I worked from home and everything was really well timed. Here (in the shared work space) I usually clean up when the first people are coming in and I’m out between 8 and 9 o’clock.

WCL : Talk us through your business day.

There’s a lot of prep work, I need to clean [the kitchen], I do the dough and while it’s resting I prep the boxes, prep the glazes.  Then I make the doughnuts, pack them, and deliver them.  I usually plan my route the day before when I have all my orders in.  I deliver them and then I’m usually home by 10.30 -11am.

WCL : The word ‘vonut’ to describe your vegan doughnuts – is that something you came up?

My partner did.  He dreamed of it.  We had been brainstorming different ideas.  Then one morning he woke up and said “I know – it’s Vonuts!”.  The first thing I did was trademark it.

WCL : Have you adapted your Oma’s doughnut recipe to a vegan one through trial and error or have you experimented with recipes sourced from vegan cookbooks until you got something that was reminiscent of her doughnuts?

A bit of both.  I talked with my Oma and my great-aunt Gertrud, they’re both in their nineties now.  I looked at their recipes and they taught me how it works with yeast.  Then I used the skills I had learned in combination with other recipes that are partly vegan recipes and partly other recipes I made vegan and did a lot of trial and error [which Laura recorded in a notebook as she experimented].  There was a time when I was four or five months pregnant and I worked as a nanny at that time in the evenings so I had the mornings free. Every morning I made donuts to get closer to the right recipe.  There’s a lot of donut eating involved.  When I have donuts spare I usually give them to my partner for his work, or to neighbours.

WCL : How hard was it upscaling making your home baking to a business?

I have been very fortunate to get the support from [shared space] Two Fifty-seven.  It made a lot of things easier once I had a space.  Even in my head space I could separate things a lot more.  The house wasn’t full of stuff.  I’ve got storage here.  Before, at home I used a spare room as a storage room.  It’s a bit harder getting up to drive here but it makes things easier in the long run.

WCL : How easy and straightforward has it been getting the Council approval to run a home based baking business?

People think its complicated but in fact it’s not if you do your research.  [The lady] I was working with was lovely.  Whenever I asked a question they had an answer.  I felt very supported and on to it.  When I came to the verification I had to send in photos of my kitchen and those kind of things but it felt very straight forward…I’m a list person so for me a tick list works.

WCL : Had you had any business experience before moving to Wellington?

I’d worked the past ten years with kids and young people.  I studied sport and rehabilitation with a major in education.  I worked as a PE teacher in England and returned to Berlin where I did Project Management for an NGO, so I have managing experience but it wasn’t for business.  I also managed kids and youth facilities in Berlin.  Starting a business in New Zealand has been very different.  In Germany I wouldn’t be able to open a baking business without a baking degree.  New Zealand’s a bit more chilled in that regard, a bit more supportive.  When I’m employing someone in the future I think I would prefer someone who is not a baker but vegan over someone who is not vegan but a baker, because that’s a different experience with food.

WCL : What background research into the market did you do before launching?

Mostly I started because I missed vegan donuts.  When I moved to Wellington, Wellington is known for having many vegans, so I looked around at what there was on offer.  I was inspired by a vegan donut shop in Berlin, my home town, so basically, missing those donuts, and knowing how good they can be, that was my goal to get there.  I think there was a demand here.

WCL : You started your business in the time of Covid – what additional challenges do you think that provided you with?

In some ways it made things easier.  Like getting my kitchen registered – it was all online.  Because I have a delivery service people, often those isolated at home got orders from people who asked me to put a “Get well” note in.  So I did a lot of care packages – treat yourself or treat others.

WCL : How do you go about marketing?

I started using [local] facebook groups.  The Vegan Facebook group was very supportive.  Now I have Google ads running.  To be honest, when I started I didn’t think of marketing.  That was a big mistake.  A big learning.  I thought of all the other things but I didn’t think of the marketing part and in the end there was no money left.  I had to think about how to do free marketing, which was a real challenge.  People forget about you if they aren’t constantly reminded that a business exists, unless the business is at a certain scale, and I’m not there yet.

WCL : Do non-vegans have misconceptions about vegan baking?

I shy away from putting all all non vegans into one pot and all vegans into another pot.  Everyone is different and everyone is different [when it comes to being] open to new things. Some people do vegan baking even if they are not vegan, because there are some great recipes out there.  I love when people  who are not vegan eat my donuts and are like “Is this vegan?  Are you sure?” That fills my heart with joy because it just shows that it’s possible to do delicious food without having animals suffer for it.  That’s the core of what I’m doing.  The problem is when people eat something vegan, and don’t like it and then they immediately think all vegan food is [like that].  That’s not really fair because you can eat a certain type of meat and not like it or have a really stinky cheese.  It doesn’t mean all cheeses taste like that.

WCL : Your offerings/flavours change regularly – where and how do you find inspiration and then how long does it take to get that right?

It’s very different.  Sometimes I have people messaging me and asking “Can you do a donut like this?” and I’ll always try to make requests.  I’m super open to people saying “I’d love to try this”.  Then a lot of ideas I get from my partner, who is my biggest supporter.  I always try to have my menu balanced with traditional flavours like vanilla and chocolate that people consider a “must”. [They’re] easy to sell because people know what they are getting.  Then I try something like the kumara biscoff to … mix it up a bit.  I try to make a variety that everyone can enjoy.  I will often stroll through the supermarket and see what flavours are out there, what might work well together.

WCL : Do you have a favourite?

Yes!  My personal favourite is vanilla custard crumble.  It’s triple vanilla.  That was a flavour I developed with my mum when she was over from Germany.  It has that personal note of us creating it together in the kitchen.  It’s a memory of her.

WCL : Any plans for expansion?

[The business] is growing.  It’s a slow growing and I think that is more sustainable for my health and for my mental health and everyone involved.  Slow growth and sustainable growth instead of growing big today and being broken tomorrow.  In hindsight [with family demands on time] I would probably have started in five years time but who knows what other challenges I would have encountered.

WCL : Where can people get their Vonut fix?

Mostly it’s online ordering.  [Buyers can now pick up from a central Wellington location].  At Forage Merchants in Lower Hutt every Friday, and there will be more cafes coming soon.  [Initially] I reached out to some local cafes but now cafes are beginning to find me. At the start I hadn’t considered that.  The tricky bit is that it’s just me and I can only make so many donuts!

If you want to know more about starting a small business from the the home kitchen, or just more about vegan baking.  Check out some of Wellington City Libraries resources below.

Wellington City Libraries resources of interest

How to bake a business : recipes and advice to turn your small enterprise into a big success / Bickerstaff, Julia
“An attractive handbag size guide to baking a business for every kitchen-table tycoon with a great business idea.” (Catalogue)

 

 

Grow your handmade business : how to envision, develop, and sustain a successful creative business / Chapin, Kari
“Kari Chapin will help by applying her trademark you-can-do-it coaching style to the nuts and bolts of entrepreneurship and covering all the issues involved in turning your creative hobby into a successful business.” (Catalogue)

 

Homemade for sale : how to set up and market a food business from your home kitchen / Kivirist, Lisa
“From farm-to-fork and “Buy Local” to slow food and hand-made artisan breads, more people than ever are demanding real food made with real ingredients by real people. Widely known as “cottage food legislation,” over forty-two states and many Canadian provinces have enacted recent legislation that encourages home cooks to create and sell a variety of “non-hazardous” food items, often defined as those that are high-acid, like pickles, or low moisture, like breads or cookies. Finally, “homemade” and “fresh from the oven” on the package can mean exactly what it says. Homemade for Sale is the first authoritative guide to conceiving and launching your own home-based food start-up. Packed with profiles of successful cottage food entrepreneurs, this comprehensive and accessible resource covers everything you need to get cooking for your customers, creating items that by their very nature are specialized and unique. You can join a growing movement of entrepreneurs starting small food businesses from their home. No capital needed, just good recipes, enthusiasm, and commitment, plus enough know-how to turn fresh ingredients into sought-after treats for your local community. Everything required is probably already in your home kitchen. Best of all, you can start tomorrow!” (Catalogue)  NB:  This is a guide only – legislation written for Canada will not apply in NZ.

How to do marketing : a comprehensive guide for small business / Hillsdon, Jane
“These days, successful small business marketing requires us to be brave. If your small business is based in a regional area, you compete with your local competition as well as the rest of the world. When it comes to solving a problem, your consumers now have the whole world at their fingertips. So how can your business compete? … In How to do Marketing, Jane provides a comprehensive and easy-to-follow guide for small business owners who want to learn brave, nimble and clever marketing solutions that leverage out-of-the-box thinking, including: – working out your marketing goals and matching them to your business goals – choosing the right media channels for your business – getting great results on a limited budget – making sure you are targeting the right people – monitoring the results of your marketing – getting help if you need it – taking advantage of the many opportunities in regional areas. In this book, she demonstrates that creative and effective marketing doesn’t have to come with a hefty price tag. In fact, she shows you that getting the greatest bang for your marketing buck is simply a matter of creating a sound marketing strategy that is based around your business objectives and focuses wholeheartedly on your customer. The marketing tactics suggested in How to do Marketing ensure that you leverage the nuances of your local community to create impact, legacy and loyalty while achieving maximum efficiencies with marketing spends.” (Adapted from Catalogue)

Starting a business from home : choosing a business, getting online, reaching your market and making a profit / Barrow, Colin
“Starting a Business from Home offers hundreds of ideas for setting up profitable and successful home-based businesses and includes practical advice on using the internet as a business tool.” (Catalogue)

 

 

The vegan baking bible : over 300 recipes for bakes, cakes, treats and sweets / Tegelaar, Karolina
“You shouldn’t have to compromise on flavour, texture and the look of your cake just because it’s vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker. Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book – a must-have for every baking-enthusiast’s kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you’ll never again have to make compromises on flavour, texture and design when baking vegan. Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too. With The Vegan Baking Bible by your side, you’ll never stop saying, ‘I can’t believe it’s vegan!'”–Publisher’s description.” (Catalogue)
Also available in EBook Overdrive

Simply vegan baking : taking the faff out of vegan cakes, cookies, breads and desserts / Cox, Freya
“70 fun and accessible recipes for all your favourite classic bakes made vegan – from Great British Bake Off’s young vegan star, Freya Cox. Vegan baking needn’t be difficult or boring – it can be simple and delicious! Freya Cox was the first vegan contestant on The Great British Bake Off and her mission is to show that vegan baking is just as delicious if not more so than ‘regular’ baking and, when all the ingredients are available from your local supermarket, there’s no reason not to give it a try. Try any of the 70 reassuringly familiar recipes and you’ll be amazed that they’re so effortlessly vegan. From simple cakes, traybakes, pastry and bread to special desserts and showstopping cakes, there’s something faff-free for every occasion. Recipes include: Salted Caramel Cupcakes; Carrot Cake; Triple Chocolate Cookies; Cinnamon Rolls; White Chocolate and Raspberry Blondies; Banoffee Pie Slices; Lemon Meringue Pie; Black Forest Gateau”–Publisher’s description.” (Catalogue)

If you would like more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Talking Ginger beer and Business with Tim Key, Peacock’s Tail

But listen — if you’re feelin’ dry,
Just see there’s no one near,
And go and wink the other eye
And ask for ginger beer.

This week in our Business blog we acknowledge International gingerbeer day, recognised on 13 March.   We delve into the history of gingerbeer brewing in Wellington City and talk to one of Wellington’s newest ginger beer brewers, Tim Key of The Peacock’s Tail.

Ginger beer – a refreshing beverage resulting from the fermentation of ginger, sugar, yeast and water – is believed to have originated in the Britain around the mid-1700s, taking advantage of the increased trade in goods like sugar and ginger from the Caribbean and India.  Usually it was bottled in sturdy, earthenware bottles that allowed for wide distribution. 

It’s not surprising then, that no sooner had the first Pākehā settlers arrived on the shores of Te-Whanganui-a-Tara and they began using natural springs to brew a range of alcoholic and non-alcoholic beverages.  Gingerbeer was one of the many beverages popular with the new immigrants and the first recorded brewers in the fledgling settlement believed to be John Osborne (Osborne and Co) and John Roots both of whom were documented as being merchants or manufacturers of gingerbeer by 1843.

As the colony grew so too did the number of manufacturers of “aerated waters, cordials and syrups” all of which made up the broader “softdrinks” (ie those without alcohol).  While some businesses flared and died within a short period of time, others became generational and established a solid reputation for product quality and service.

It was these family run operations that sometimes gave some women an opportunity to move into the business world, albeit due to the necessity of needing to support themselves and their families on the untimely death of their husbands.

Colonial life was harsh and Mary Roots took over John’s business following his demise a few years after establishing his business.  Also continuing on, and successfully expanding, the family business was Emma Dixon (Mrs Geo Dixon), following the death of her husband George.    George had in turn earlier taken over the aerated water and ginger beer manufacturing company started by his father Edward (who was ably assisted by wife Catherine) in the mid-1850s.  Other of Edward and Catherine’s offspring either branched out into starting cordial businesses in the Manawatu, Wairarapa or Nelson (for the sons) or, in the case of their daughters, married into manufacturing families.  Emma Dixon eventually sold the business to a competitor company, Bennet and Ready in 1897 and they in turn continued manufacturing softdrinks until 1920.

Around the same time as the Dixon business was established Thomas Cooper, and eventually his son George, ran an aerated water business first in Molesworth Street and then Thorndon Quay, continuing production for over thirty years.

Other names that became brands associated with the brewing of gingerbeer in Wellington included the Strikes who formed numerous companies over a forty year period.

Thomson and Co was a respected business that began in Dunedin, and through partnership, expanded operations into Wellington.  Becoming Thomson and Lewis in the late 1880s,  the company Thomson Lewis and Co. still has registered offices in Ngauranga.  A remnant of Thomson Lewis manufacturing can be found in the well at the entrance to Moore Wilson’s in Te Aro. 

F W Niven & Co. :[Thomson, Lewis & Co., Te Aro House. 1895]. F W Niven & Co. :View of Wellington N Z [ca 1895] from Aurora Terrace. F W Niven & Co. [lith] Ballarat, [Victoria, ca 1895]. Ref: D-002-005-002. Alexander Turnbull Library, Wellington, New Zealand. /records/23007862

The big brand international names of Schweppes and Coca-cola moved onto the Wellington softdrink manufacturing scene in the 1930s.  

Ginger beer remained a popular refreshment, particularly with those who abstained from alcoholic drinks, until some time after the Second World War, when popularity began to wane. 

The 1990s saw a resurgence in popularity of the ginger brew as noted in this article in City Voice from July 1995.

Throughout the decades there have been as many as 70 different Wellington gingerbeers.

Tim Key, a musician and self-described Fizz Whizz, and his Peacock’s Tail kawakawa infused gingerbeer are the latest to join the long list of Wellington gingerbeer brewers.

With the increased popularity in fermentation and its health benefits, along with a growing interest in alcohol free drinks we are again seeing a revival in gingerbeer and it was both these things, along with a desire for a less heavily sweetened drink, that led Tim Key to begin experimenting in his kitchen several years ago.

Tim operates his small batch gingerbeer brewing business out of the Vogelmorn Bowling Club community centre,  where he first began offering his product through the on-site cafe before venturing into wider sales via his website.

The name, Peacock’s Tail is, Tim advises a reference to its symbolism in alchemy and in turn the fermentation process the gingerbeer ingredients go through to become the end product.

Using the juice of freshly pressed root ginger, and infusing it with several leaves of kawakawa, Tim has arrived at a brew that is a dry, warming and refreshing addition to the non-alcohol options available locally.

Gingerbeer isn’t Tim’s first venture into beverage production having been involved in the start up of a chai manufacture some years previous.

Assisted by his daughter Ela who oversees the bottle labelling after school,  Tim’s gingerbeer is a unique, 21st century addition to a manufacturing industry that has a long history in Wellington. 

Watch our video as we talk to Tim about making gingerbeer and future plans to grow his business.


If you want to know more, check out some of Wellington City Libraries’ historical resources and some of the books we have that might encourage you to begin your own brewing.

A pictorial guide to collecting New Zealand ginger beers / Baldwin, Bruce
“Lists every New Zealand ginger beer bottle known to date, March 1996″–Pref.” (Catalogue)

  • NB: This item is in the Heritage Collection and is available only for in-library use.

The aerated water and soft drink industry in New Zealand, 1845-1986 / Robson, Peter E. W

  • The origins and early development of the industry –The soft drink industry in New Zealand — Further developments in the industry — The N.Z. Soft Drink Association.
  • NB: This item is in the Heritage Collection and is available only for in-library use.

Capital thirst : Wellington’s soft drink industry 1843-1988 / Fisher Peter

Traces the development Wellington’s softdrink manufacturing industry through bottles.

Better for you : entrepreneurs who broke big soda’s stranglehold on the USA and New Zealand / Lewis, Lisa A.
“In Better for You, Lisa A. Lewis examines the rise of a global healthy drinks market and presents profiles of entrepreneurs who dared to create innovative “better for you” beverages in two distant countries”–Back cover.” (Catalogue)

Kombucha & co : tips & recipes to make your own kombucha, kefir, jun, ginger beer, honey mead & more / Evans, Felicity
“Kombucha and other fermented drinks are great for gut health, but they’re expensive to buy and you can’t be sure of the quality. But it’s easy to make your own kombucha when you know how. Fermentation guru Felicity Evans has you covered with step-by-step instructions to make a range of 50 delicious flavours of gut-friendly probiotic drinks, including troubleshooting tips and inspiration for alcohol-free happy hour at home. From kombucha to kefir, ginger beer to honey mead, learn to confidently make your own fermented drinks and transform your health from within.” (Catalogue)

Wild drinks : the new old world of small-batch brews, ferments and infusions / Flynn, Sharon
“Wild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world. Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts – ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken. Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too”–Publisher’s description.” (Catalogue)

Probiotic drinks at home : make your own seriously delicious gut-friendly drinks / Evans, Felicity
“Take the next step after green smoothies, with probiotic drinks for gut health. From kombucha to kefir, ginger beer to honey mead – learn to confidently handcraft your own beautiful elixirs and transform your health, one ferment at a time. Fermentation guru Felicity Evans provides step-by-step instructions to make a range of 50 delicious probiotic drinks. Including expert guidelines and troubleshooting tips so that you ll soon be brewing delicious drinks to make your gut happy.” (Catalogue)

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Talking about a passion for pinball with Hamish Guthrey, Ye Olde Pinball Shoppe

“Ever since I was a young boy
I’ve played the silver ball.
From Soho down to Bond St *
I must have played ’em all”  

Wait! Where? Bond Street?  (*Apologies to The Who)

Yes, Wellington’s pinhead community already know there’s a new game venue in town and now word is getting out that Ye Olde Pinball Shoppe (YOPS)  has opened in Bond St in Wellington’s CBD.

Hamish Guthrey, a self-described AV integration geek, has turned a long-time passion for pinball into one of Wellington’s newest niche businesses. YOPS is both a pinball arcade and a showroom for Multimorphic machines for which Hamish holds the NZ distributorship. He is also able to help enthusiasts source and import machines produced by other companies and provides an installation and maintenance service as well.

When I dropped by in early January the windows were covered in newspaper and what appeared to be a very random selection of words – bumpers, gobble hole, draining. My first exposure to the international language of the pinball afficionado. 

Since then, the fitout has been completed, the front doors opened for business and regular monthly pinball tournaments are being hosted.

Fun fact #1
A precursor to pinball evolved in France in the late 17th century and eventually became known as bagatelle.  The game continued to evolve with the first coin-operated gaming machines being invented in the USA in the 1930s.

The day Wellington City Library visited Ye Olde Pinball Shoppe a diverse clientele popped in for a quick couple of games, and included a preschooler unable to see the table top but who seemed to know what the buttons were all for.

From design to implementation and installation Hamish has been hands-on all the way through undertaking much of the work himself with the help of likeminded friends. The result is a 21st century tech meets 1970s vibe and is welcoming to all.

Fun fact #2
In America pinball was viewed by some as a game of chance (like gambling) and was therefore banned in many cities. New York didn’t lift its ban until 1976.

Wellington City Libraries sat down with Hamish and asked what led him to make the leap from being an enthusiast to setting up a business based on his long held passion passion.

This is a two part video – part one – below – will focus on the business side of setting up a business from scratch.  Part two will look more at the pinball side of the business.

Following on from Part 1 of our talk with Hamish from Ye Olde Pinball Shoppe about how he has turned his long time passion for the game into one of Wellington’s newest niche businesses, we take a look at the long history of pinball, the art and design of the machines, and hear more from Hamish about his plans to develop his business in the months ahead.

At the end of this blog we have included a curated list of pinball related items, some of which are available in the Wellington City Libraries collection

But first some resources to help you turn a passion into a business :

It starts with passion : do what you love and love what you do / Abraham, Keith
“How to ignite your passion, live with purpose, and succeed in life and business. No matter what you want to achieve in life, the secret to doing it is passion. For people to be happy, they need to find meaning in what they do and in the roles they play in their lives, careers, and communities. When we identify the personal passions that drive us, the byproduct is focus, satisfaction, and achievement. But it’s not always easy to find our passions. In this book, Keith Abraham shows you how to ignite the passion in your life, as well as in the lives of your colleagues, employees, and associates. He includes in-depth research, easy-to-understand concepts, inspirational stories, and clear visual models to show you how to find out what’s meaningful to you and pursue it with passion and energy. In the process, Abraham shows you what you can achieve when you align your purpose, passion, and personal goals.” (Catalogue)
Also available as an e-audiobook

Passion, purpose, profit : sidestep the #hustle and build a business you love / Killackey, Fiona
“The must-have book for anyone starting a business or looking to fall in love with their business again. It’s one thing to have a business idea, or even to start a creative business. It’s quite another to scale it sustainably without increasing your financial and emotional stress. For most small business owners, what starts as something energising quickly turns into something overwhelming and energy depleting. You spend so much time in your business, it’s hard to find any time to work on your business. In this practical guide, experienced business coach and creative consultant Fiona Killackey shows you how to scale the business without scaling the stress. From validating your business idea (whatever stage in its development), mapping out your money and specifying your business goals, through to hiring staff and defining your marketing plan, Passion Purpose Profit gives you a clear understanding of where you’re going and exactly how you’ll get there. Complete with step-by-step tips and templates, as well as case studies of successful creative business owners, Passion Purpose Profit will have you empowered and excited about business again.” (Catalogue)
Also available as an e-book

Crush it! : why now is the time to cash in on your passion / Vaynerchuk, Gary
“Do you have a hobby you wish you could do all day? An obsession that keeps you up at night? Now is the perfect time to take those passions and make a living doing what you love. In CRUSH IT! Why NOW Is The Time To Cash In On Your Passion, Gary Vaynerchuk shows you how to use the power of the Internet to turn your real interests into real businesses. Gary spent years building his family business from a local wine shop into a national industry leader. Then one day he turned on a video camera, and by using the secrets revealed in this book, transformed his entire life and earning potential by building his personal brand. By the end of this book, any reader will have learned how to harness the power of the Internet to make their entrepreneurial dreams come true. Step by step, CRUSH IT! is the ultimate driver’s manual for modern business. Gary Vaynerchuk has captured attention with his pioneering, multi-faceted approach to personal branding and business. After primarily utilizing traditional advertising techniques to build his family’s local retail wine business into a national industry leader, Gary rapidly leveraged social media tools such as Twitter and Facebook to promote Wine Library TV, http://tv.winelibrary.com, his video blog about wine. Gary has always had an early-to-market approach, launching Wine Library’s retail website in 1997 and Wine Library TV in February of 2006. His lessons on social media, passion, transparency, and reactionary business are not to be missed!”–Provided by publisher.” (Catalogue)

Launch your dream : a 30-day plan for turning your passion into your profession / Partridge, Dale
“Provides a thirty-day plan for starting a new business, teaching readers how to hone their ideas, build an audience, construct an online presence, master social media, craft a brand, and create great customer experiences. — Publisher’s description.” (Catalogue)

If your interests extend more to pinball than business  check these other interviews featuring Hamish :

From the Pinball blog Knapp Arcade there’s New Zealand’s Amazing New Pinball Arcade – Ye Olde Pinball Shoppe.  Read it here

Listen to Hamish’s interview on Radio Active

In the Wellington City Libraries collection we have :

Pinball : a graphic history of the silver ball / Chad, Jon
“Jon Chad illustrates the little-known story of pinball – how it works and why it all matters in an age of special effects and on-screen gaming.”–Amazon.com” (Catalogue)

 

In the interview we talk about the Guns ‘n Roses game – learn more about Slash’s input into the design of the game with the article Guns N’ Roses Guitarist Slash On New ‘Not In This Lifetime’ Pinball Machine, Collaborating With Jersey Jack Pinball

Fun fact #3
There are pinball museums to be found across America, throughout Europe and in Australia

If film is more your thing you can access this doco via the Library’s Kanopy streaming site.  It’s free but you do need a library card to register.

Wizard Mode: An Autistic Teenager’s Quest to Become World Pinball Champion
2016  (Kanopy)  Library registration is required to access
Runtime : 1hr 37min
In the game of pinball, there is no greater reward than Wizard Mode – a hidden level that is only unlocked when a player completes a series of lightning-speed challenges. Robert Gagno has dedicated most of his life to mastering Wizard Mode, and is now one of the top pinball players in the world. He also happens to have autism.

Special When Lit (2009) 
What made more money than the entire American movie industry through the 50s and 60s? Pinball. Special When Lit rediscovers the lure of a lost pop icon. A product of the mechanical and electrical age, the American invention swept the world and defined cool. Now it is relegated to a nostalgic footnote deserving a better fate. Joining the fans, collectors, designers and champion players from across the globe who share a world many of us didn’t know still existed.  This documentary is available on Youtube

It’s not just Guns N’ Roses that have their own machine.  Ed Robertson from the Canadian group Bare Naked Ladies is also a pinhead and has recently had input into the design of a series of pinball machines dedicated to the group.  Read about it here
You can find BNL music on compilation albums in the Library’s music collection but for a dedicated pinball song but for a song dedicated to pinball check out Silverball on Youtube.

Last up, and it’s a bit cliched, but what’s an article about pinball without the sound track from the rock opera Tommy by The Who?  

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Considering a franchise?

According to the 2021 Franchising New Zealand survey conducted by Massey University Business School, there are around 590 franchise brands represented in New Zealand.

This makes Aotearoa one of the most franchised in the world.  These franchises cover a diverse range of products and services including, but not limited to icecream, companion driving services, gardening, home maintenance, health products, accounting and legal services and of course, a wide range of fast food brands.  You can read a summary of the survey here.

The research also shows that franchised businesses have continued to grow despite the challenges brought about by Covid.

The Franchising New Zealand 2021 report indicates the annual turnover of business format franchises grew by $9.2 billion in the past four years to $36.8b, from $27.6b in 2017, excluding sales from motor vehicle and fuel retail.

If you are starting out in business what are the benefits of a franchise over starting your own business from scratch?

For a start, becoming a franchisee gives your business instant brand recognition as well as support from the parent company thereby making starting up a business a less risky option.

For a first hand look at what it’s like to be a new franchise holder I talked to Nick and Mel who, in 2020,  ventured into the world of business ownership through franchising when they opened two Wellington outlets for the iconic American icecream brand, Ben and Jerry’s.

As Nick says, buying into the franchise was

“… the right thing for us… for us it was perfect.  It took the guesswork out of the equation …”

as they were starting out on the business ownership journey.  Franchising has the added benefit of being able to learn from those more experienced, who share their knowledge and mentor new owners.

“If we can learn from someone else who’s maybe made mistakes once before, we can avoid making them”.

Watch our video to learn more about Nick and Mel’s experiences of starting their business journey by becoming franchisees for a well loved brand during a global pandemic.

If you think franchising might be the right way for you to start a business, both Franchise New Zealand and the Franchise Association of New Zealand offer advice and free training to help you decide on all the aspects that you need to know before signing an agreement.

Free copies of the publication Franchise New Zealand can be read online or requested from the website.  Print copies may be found on the display stand at your library.  If not you can request them.

Other library material that could assist someone considering taking on a franchise include:

Australian and New Zealand business franchise guide.
“The Australia & New Zealand Business Franchise Guide is your introduction and manual to the world of franchising. Each chapter in the book is authored by an industry expert. This comprehensive book will lead you through all the steps necessary to fulfil your dreams of owning your own business. The Australian & New Zealand Business Franchise Guide can be utilised as a hand reference on specific topics, or can be read straight through to give a sound knowledge base regarding what is involved in buying, owning and running a franchise business. There is a lot to consider before becoming a franchisee, so inside you will find helpful articles on all things franchising, written by distinguished specialists within the franchising sector, including articles from the Franchise Council of Australia (FCA), the Australian Taxation Office (ATO), the Australian Competition and Consumer Commission (ACCC) plus many more. Whether you are considering buying a franchise or have recently established a franchise system, the team from Business Franchise Guide wish you the best of luck and success with your franchising journey.” (Catalogue)

New Zealand’s top franchise leaders secrets revealed / Burdon, Peter
“International author, branding expert and media trainer Pete Burdon is joined by New Zealand’s top franchise leaders to provide you with the inside secrets to financial freedom in franchising.”–Back cover.” (Catalogue)

If you want to learn more about Ben and Jerry’s and becoming an iconic brand then this audiobook makes a good listen :

100 great businesses and the minds behind them / Ross, Emily
“This fully revised and updated edition of 100 Great Businesses and the Minds Behind Them provides an up-to-the-minute look at a diverse collection of people, their businesses and how they make their enterprises work. From risk-loving entrepreneurs Richard Branson and the boys at Google to self-starters like IKEA’s Ingvar Kamprad; from one-person brands like Oprah to billionaire investment oracle Warren Buffett, this book delves into the hearts, minds and business plans of some of the world’s most successful businesspeople. Profiles include creative geniuses such as food guru Jamie Oliver, vacuum-cleaner mogul James Dyson and accidental ice-cream entrepreneurs Ben & Jerry. This is an accessible collection of stories from Australia and around the world that offers inspiration, ideas and lessons on the principles of successful businesses. 100 Great Businesses and the Minds Behind Them looks at what makes entrepreneurs tick, what drives them, and highlights the pivotal moments in the lives of their businesses. It is a book with lasting lessons on the art of making your business a success.” (Catalogue)

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Side hustles

Have you considered a side hustle as an extra income generating stream?

A side hustle is defined as a way to make money alongside one’s main form of income or employment.

A side hustle can be an entrepreneurial way to test a business idea on a small scale without giving up the security of your day job. Then, if it looks like it’s going to work out, you can transition more easily to a client base that is already partially established.

What kind of things can you do as a side hustle, whether to develop a business or just earn a bit of extra cash?

Within the WCL audiobook collection best selling author Chris Guillebeau presents an ideabook featuring 100 stories of regular people launching successful side businesses that almost anyone can do.  Check out : 

100 side hustles : unexpected ideas for making extra money without quitting your day job / Guillebeau, Chris
“… This unique guide features the startup stories of regular people launching side businesses that almost anyone can do: an urban tour guide, an artist inspired by maps, a travel site founder, an ice pop maker, a confetti photographer, a group of friends who sell hammocks to support local economies, and many more. In 100 Side Hustles , best-selling author of The $100 Startup Chris Guillebeau presents an “idea book” filled with inspiration for your next big idea. Distilled from Guillebeau’s popular Side Hustle School podcast, these case studies feature teachers, artists, coders, and even entire families who’ve found ways to create new sources of income. With insights and takeaways that reveal the human element behind the hustles, this playbook covers every important step of launching a side hustle, from identifying underserved markets to crafting unique products and services that spring from your passions. Soon you’ll find yourself joining the ranks of these innovative entrepreneurs—making money on the side while living your best life.” (Catalogue)

Although American in focus this article from Entrepreneur distils this idea further into a list of  50 profitable side hustle ideas while Moneyhub narrows down the 50 to a list of 8 profitable side hustles they consider suitable for New Zealand.

So now you have an idea – how do you develop it?  WCL have a number of resources to assist.  Amongst the resources are books in both hard copy and audiobook format also by Chris Guillebeau.

Side hustle : from idea to income in 27 days / Guillebeau, Chris
“For some people, the thought of quitting their day job to strike out on their own as an entrepreneur is exhilarating. For many others, it’s terrifying. After all, a stable job that delivers a regular paycheck is a blessing. And not everyone has the means–or the desire–to take on the risks and responsibilities of working for themselves. But what if we could quickly and easily create an additional stream of income without giving up the security of a full-time job? Enter the side hustle. Chris Guillebeau is no stranger to this world, having launched more than a dozen side hustles over his career. Here he offers a step-by-step guide that takes you from idea to income in just 27 days. Designed for the busy and impatient, this detailed road map will show you how to select, launch, refine, and make money from your side hustle in under a month. You’ll learn how to: brainstorm, borrow, and steal to build an arsenal of great side hustle ideas (Day 3); apply “Tinder for Side Hustle” logic to pick the best idea at any time (Day 6); learn, gather, or create everything you need to launch your hustle, then set up a real-life way to get paid for it (Days 13-14); start raking in the money by channeling your inner Girl Scout (Day 18); master the art of deals, discounts, and special offers (Day 21); raise your game: improve, expand, or make more money off your hustle (Days 24-26). A side hustle is more than just another stream of income; it’s also the new job security. When you receive paychecks from different sources, it allows you to take more chances in your “regular” career. More income means more options. More options equal freedom. You don’t need entrepreneurial experience to launch a profitable side hustle. You don’t have to have an MBA, or know how to code, or be an expert marketer. You don’t need employees or investors. With Chris as a guide, anyone can make more money, pursue a passion, and enjoy greater security–without quitting their day job.”–Jacket.” (Catalogue)

Also in hardcopy is Bec Evans’  How to have a happy hustle : the complete guide to making your ideas happen

How to have a happy hustle : the complete guide to making your ideas happen / Evans, Bec
“How to Have a Happy Hustle shares the secrets of innovation experts and startup founders to help you make your ideas happen. If you’re looking for fulfilment outside the day job, have an idea but don’t know where to start, or are held back by a lack of confidence, experience, time or money, Bec Evans will help you get off the starting blocks with this complete guide to making your ideas happen. There’s no getting away from it – hustling is hard work – but with practical tools, inspiring stories, science-backed research and guidance every step of the way, you’ll find what makes you happy as you build your side hustle.” — Provided by publisher.” (Catalogue)

If it’s taking it to the next level that interests you,  Susie Moore asks and answers the question  What if it does work out? : how a side hustle can change your life

What if it does work out? : how a side hustle can change your life / Moore, Susie
“In What If It Does Work Out? life coach and professional side-hustler Susie Moore offers expert tips and guidance to help you earn an extra source of income by doing something you love. In her energetic and encouraging style, she guides you through all of the planning stages and potential obstacles, showing how to overcome any hesitation or fear, create multiple revenue streams, and more. Susie also presents inspiring stories from fellow side hustle successes, including the founders of Spanx and MindBodyGreen. Recommended by Entrepreneur magazine as a book “entrepreneurs must read to dominate their industry,” What If It Does Work Out? features all you need to take the practical steps toward living the life of your dreams”–Amazon.com.” (Catalogue)

Finally The Side Hustle Show offers a series of podcasts across a range of related topics and Side Hustle School also provides daily podcasts.

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Pricing your services

When setting up my business in 2007 one of the hardest things to work out was what and how to charge clients.
I had a proven idea, a targeted customer base but what were they prepared to pay?

Taking in to consideration overheads, outlays, and what my knowledge of my client base indicated they were prepared to pay I finally settled on a fee structure which people seemed happy with.

There was no set formula for arriving at the price which is what made it so difficult.

The resources below have been compiled to assist you through the process of coming up with a price to charge for your products or services.

In The key to charging what you’re really worth business strategist Andrew Griffiths delves into the reasons why business owners fail to charge what their products or services are really worth.

Marketing strategist, Rachel Klaver discusses why you should charge for your services in a manner that is sustainable and profitable in her article Pricing right will help you make more impact
” … a business that has healthy cash flow and an owner who is paying themselves can provide stable employment, have more consistent giving, and can make decisions based on best practices rather than “what we can afford”

Related to this is her article Marketing can kill your business if your pricing is all wrong.  In it Klaver says :  It’s really important to start by working out your true costs, including what it’s going to take to pay yourself.

Pricing expert Natalie Coombe offers a series of informative blog posts on her website, including How much does it really cost to run a business and How to stop giving your time and value away

Mark Peacock, a UK based Price Coach, offers a series of video and podcasts on the resources section of his website.
 
Linkedin learning offers a range of video courses on price setting and valuing services.  Just use your library registration to sign in and then enter pricing into the search box.

Finally, from the Library book collection there is :

Smarter pricing : how to capture more value in your market / Cram, Tony
“Are your prices too low? Some of your customers would pay more, and there are times and places where you could charge more. Of course none of your customers will tell you this, as competitors tempt them with promises of lower prices and the media trains them to be bargain-hunters. All this price pressure is one way – downwards. This book will help you to move your customers and your business in the other direction – upwards. It’s all about commanding the right price, and the right price is, more than you would imagine possible, a higher one. This is Smarter Pricing, and these are the rules of commanding a higher price and capturing more value.” (Catalogue)

And available as an e-book from Overdrive :

Pricing for Profit : How to Develop a Powerful Pricing Strategy for Your Business

Price is the most significant factor affecting the profitability of every business, profit centre or department. When the pressure is on to perform or grow, your instinct may be to discount, undercut your competitors, cut costs and promote through price. Yet these are often the last things you should do. Pricing for Profit is the most practical guide on pricing available. Using a firm, profit-focused framework developed running real projects for real businesses, this book shows you how by getting your pricing structures right you can make a huge difference to your bottom line. It gives business owners, managers and leaders simple, achievable pricing strategies that will deliver sustainable business growth. Can you afford to leave money on the table? If not, Pricing for Profit is the guide for you.

If you need more information please contact the Prosearch team at the library. We can help you find information across a range of perspectives and resources. All enquiries are treated in confidence.

Saying Thank you

Remember when your mother used to prompt you to say “Please” or “Thank you” with the phrase “What’s the magic word?”.

Do you still keep your mother’s words in mind?

Saying thank you is an important way to acknowledge customers, clients and employees.


In a time when competition for business offers so many options, a simple “Thank you” can make a customer feel valued and help retain their business.  

Marketing advisor Graham McGregor provides a strategy on how to use gratitude marketing to increase sales

The article How to Say Thank You for Supporting My Small Business suggests ten small, inexpensive ways to acknowledge customer support for your business.

Customer appreciation is an important part of running a small business. It not only helps make customers happy and want to come back but also builds your brand’s reputation as a good company to do business with.

It is also important to acknowledge your employees.  Regular recognition and acknowledgement of staff makes for a happier workplace and more employee loyalty.

O great one! : a little book about the awesome power of recognition / Novak, David
“When was the last time you told your colleagues how much you value them? It sounds like a trivial thing in the middle of a busy workday. But as David Novak discovered during his years as a hard-charging executive, there’s nothing trivial about recognition. It can make a life-or-death difference to any organization when people see that someone important really notices and appreciates their contribution. Rather than explain the power of recognition in a typical business book, Novak decided to write a fun story that draws on his real-world experiences at Pepsi and Yum! Brands, as well as his personal life.” (Catalogue)

Influence and impact : discover and excel at what your organization needs from you the most / Berman, William H.
“Many people are unhappy in their jobs, feel frustrated, or limited for reasons they cannot identify. A lot of them think they are doing a great job. But they are not getting raises, recognition and promotions. However, most of the time they are not doing the job others need and expect. They do not clearly understand all aspects of their job, and unintentionally end up doing the wrong job or doing it in the wrong way. This book will help leaders and employees clearly analyze their current situation and figure out if they are doing the job that the company and the culture want them to do. The goal of this book is to help individuals understand their real job ? the one that everyone wants them to do – and deliver the results they expect, regardless of what they were told when they were hired or what is in their job description. Sometimes the next step is to find another job – not because they are failing but because they do not want to do the job they are expected to do. More often, they are able to work with their manager and their team to shift gears, and everyone then experiences better results and more satisfaction in their jobs.”– Provided by publisher.” (Catalogue)

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Digital Boost – support for small businesses

Digital Boost is a series of free, self-paced training videos prepared by MBIE for the benefit of small businesses.



These short – 3-5 minute – videos give you the full rundown on how to operate a business in today’s world.  There are hundreds available with printed learning summaries.

MBIE’s figures show that over 40,000 small businesses are participating in this free training initiative.  If your business isn’t one of them, sign up now.

Learn more here


Organic week

Along with celebrating Te reo this week it is also Organic week throughout the country.

A listing of events associated with Organic week can be found here

With a growing interest in organic products here are some of the library resources that may interest those who are either working with organic products or considering developing or diversifying into that field.
Read Organic NZ online via Overdrive
Organic NZ.
“Organic NZ is filled with info to live a healthier lifestyle – for you and the planet! Published by the Soil & Health Association of New Zealand, working since 1941 for sustainable organic agricultural and good health. Topics range from home garden to large-scale success stories; eco-building; urban organics; genetic engineering & chemical issues; food matters & natural health.” (Catalogue)

Some hands on advice for regenerative gardening comes in this new book by a New Zealand market gardener. Available in both hard copy and e-format 

The abundant garden : a practical guide to growing a regenerative home garden / Kay, Niva
“Niva and Yotam Kay of Pakaraka Permaculture, on the Coromandel Peninsula of Aotearoa New Zealand, share their long experience of organic gardening in this comprehensive book on how to create and maintain a productive and regenerative vegetable garden. Taking care of the soil life and fertility provides plants with what they need to thrive. This is grounded in the latest scientific research on soil health, ecological and regenerative practices.” (Catalogue)

If you wish to know more about building organically, or in an eco-friendly, sustainable fashion then you will glean some ideas from
The sustainable house handbook : how to plan and build an affordable, energy-efficient and waterwise home for the future / Byrne, Josh
“The Sustainable House Handbook is your comprehensive guide to building an affordable, eco-friendly and energy, plus water-efficient green home for the future. In this book, sustainability expert and Gardening Australia presenter Josh Byrne takes takes readers through the process of planning a 10-Star rated high-performance home according to the Australian Nationwide House Energy Rating Scheme (NatHERS), and outlines how it is possible to build with conventional materials, in an accessible and cost-effective way.” (Catalogue)

If you wish to reduce synthetic chemical cleaning products in your home then checkout
Fresh clean home : making your own natural cleaning products / Graham, Wendy
“Discover how to make your own cleaning products to maintain a germ-free home whilst avoiding a cocktail of chemicals. Reap the potential health and environmental benefits of natural products with these organic and environmentally friendly mixtures. Using a base of essential oils and natural ingredients, these cleaning products are easy, eco-friendly and as effective as any shop-bought mix.” (Catalogue)

You can learn how to make your own skin care and hygiene products with
Botanical soaps : a modern guide to making your own soaps, shampoo bars and other beauty essentials / Tarallo, Marta
“Learn how to simplify your beauty regime with Botanical Soaps as this book shows you how to create your own beauty products using all natural ingredients. Demystify your skin type and discover how to combat bathroom plastic, minimize your routine by making your own soaps, shampoo bars and other beauty products including, lip butters, cleansers, bath salts and natural deodorants. Botanical Soaps is a beautiful and inspiring guide that will encourage you to green up your beauty regime with all natural, organic projects that are kinder to both the planet and your skin”– Provided by publisher.” (Catalogue)