Page 20 - Food&Drink Business Magazine June 2019

BAKERY & DESSERTS
✷ BAKING SUCCESS IN THE COOKIE JAR
The Byron Bay Cookie Company was pulled from the oven in 1990. The original cookies, baked by founders (no longer with the company) Maggi and Gary – White Choc Chunk & Macadamia Nut and Triple Choc Fudge – are still favourites today.
The company now produces more than 200 SKUs across a range of distribution channels, including foodservice, grocery and department stores.
Its reputation spread further when it forged a partnership with Qantas 15 years ago. Its cookies are available on selected national and international flights.
The factory is still based in Byron Bay, employing around 60 people.
Mastering luxe vegan
It took almost 12 months, but Byron Bay Cookie Company has released its first vegan cookie. Kim Berry writes.
BYRON Bay Cookie Company’s first vegan, gluten- and dairy-free biscuit is on the shelves. Made in Byron Bay, its Maple and Pecan cookie is packed with pecans, walnuts, cranberries and chia seeds.
Marketing manager Emilie Emond told Food & Drink Business that developing the biscuit took “roughly” 12 months.
“A vegan cookie was a first for us. We’re known for our indulgent cookies, that is our brand, so we didn’t want to stray too far from that. We wanted to come up with a vegan
cookie that ticked the indulgence box as well as the gluten- and dairy-free boxes,” Emond says.
The challenge for the company was that lots of gluten free products have a grainy texture and crumble easily, while many vegan products have a ‘glaggy’ feel that is not very appealing, Emond says.
Its cookies are also known for cookies that have ‘large inclusions’ or large chunks of chocolate, fruit or nut, she adds.
“The main challenge for us was how do we produce
something that is true to our brand promise of an indulgent cookie that also met these other criteria.
“It took a lot of work but we think we’ve got a product that is enjoyable regardless of whether you’re vegan or gluten free.”
It is a new direction for us and there are opportunities to expand the range, Emond says, noting this was reflected in cookie’s packaging, which is a new look for the company in collaboration with Australian artist Chloe Joyce. ✷
20 | Food&Drink business | June 2019 | www.foodanddrinkbusiness.com.au