In anticipation of the sweetness that is the festive season, Verve called in for a bite with Hayley Molloy, who founded artisan cookie company, Molly Woppy, with her partner, Alistair Parker, 21 years ago.
How did the idea for Molly Woppy come about?
We are both passionate foodies who have worked in the hospitality industry for years. Alistair is a well-known chef whose signature biscotti used to get rave reviews with customers continually asking where they could purchase it. So, we took the leap and decided to start our own business. It all began in our Pt Chevalier home, juggling two toddlers and Alistair still working in restaurants and as a private chef. It was so much fun, but we soon outgrew our purpose-built kitchen at the back of our house and moved into our premises in Avondale in 2003. We’ve continued to grow, adhering to the same family core values over the last 21 years.
Can you tell us about the story behind the name, ‘Molly Woppy’?
Growing up in Auckland, we religiously listened to the Sunday kids’ shows on the radio and one of the stories was Molly Whuppie. With my last name being Molloy, my family earned the nickname ‘The Molly Whuppies’. Fast forward a few years, we were looking for something unique and Molly Woppy felt like the perfect fit – nostalgic, whimsical, and part of our family!
What sets you apart from other similar businesses?
We take great care in the ingredients that we use – the integrity of our products is key. We have focused on building a brand that people love. Our obsession with creating good food hasn’t wavered in over 21 years and we have built a brand that continues to be loved by generations of Aucklanders. We only use the best ingredients and make our cookies by hand. Being a 100% Kiwi-owned and operated business and supporting our local economy is something we’re also very proud of.
What are some of your most popular products?
Both big and little kids love our Gingerbread Kids, which are all iced and decorated by hand using all-natural ingredients. We do gluten-free extremely well and are often complimented on creating products that don’t taste like cardboard! Launched in 2021, our plant-based range has won a raft of awards, which is so satisfying as baking without butter or eggs is not easy! And our seasonal ranges always sell out every year, baked with fun, festive shapes using traditional flavours.
How do you source your ingredients, and do you prioritise using local or sustainable options?
Sustainability is at the front of everything we do. We source from suppliers who align with our values, we review our packaging annually, and strictly adhere to internal food waste policies.
We love supporting our local economy where we can, so always prefer local suppliers, and we also connect with ethical suppliers. It’s important to know where the ingredients have come from and what suppliers’ values are when it comes to fair trade, pay and working conditions.
Love what you do – being passionate about what you are creating is essential.
What have been some of the main challenges you’ve faced?
Growing from a small to a medium-sized business was a challenge but we have enjoyed this process. Seeking advice externally from the right people has been critical to our success.
Are there any exciting plans on the horizon for customers to look forward to?
Growing our gluten-free range is important to us – we love being all-inclusive bakers! Everybody deserves delicious cookies. Also, our seasonal range has hit the shelves at selected gourmet food stores nationwide including Farro and selected New World and Countdown supermarkets. They’re authentically Christmas with festive shapes and flavours, and we are proud that they sell out every year. We love spending time – and love – creating new, innovative flavours – watch this space! There’s always something baking away in the oven.
How important is community to your business, and are there any charitable initiatives you’re involved with?
We love local! Being a part of the Auckland community for the last 21 years, supporting local and our local economy is a core value. We belong to our local business association, join in on community events, and support our local foodbank, Vision West. We also regularly donate to Trees that Count, in part to mitigate our carbon footprint but also because we know our donations are staying within New Zealand. Oh, and we support the Auckland Ronald McDonald Family Room with gluten-free cookies.
How do you develop new cookie flavours or products?
Being foodies, we’re obsessed with creating new flavour combinations that we know people will love. We love coming together as a team, trying new flavours and love a good taste testing session! Our ingredients matter so we have a careful selection process when choosing what goes into our cookies. All ingredients are premium, but our top ingredient is love! Our commitment to producing high-quality cookies is strong and the love that goes into it is our taste of difference for every cookie.
What advice would you offer to aspiring entrepreneurs looking to start their own food businesses?
Love what you do – being passionate about what you are creating is essential. Enjoy the process, work hard, and don’t be scared to ask for outside advice. Don’t be afraid to employ people who know more than you. Look after your staff and help build their careers – lifting your employees up is extremely rewarding.
