Taryn McBurney has been with Wandering Cooks since January 2015 where she began her journey of making Tweed Valley Ice Cream which is sugar and dairy free! Taryn has been successful in growing her business and as we like to say here at Wandering Cooks – she is flying the nest. Taryn has managed to find a company to manufacture her delicious product so she is able to remain creative at the core of the business.
- When you first began Tweed Valley Ice Creams – what were your goals?
At the very beginning of starting the business my goal was to sell my ice Cream at the markets, potentially at a number of markets in the Brisbane area. I wanted to be able to produce the ice cream myself and employ other people to man the market stalls. I figured we could be selling at most of the markets in Brisbane.
- Tell us about your next move and how your goals may have changed.
My goals have changed drastically since then! I have come to realise that I do business the way I sew. I start with an idea of what I want to accomplish and that idea morphs and changes as I progress and the end product ends up looking nothing like what I thought it would when I started but I like it even better. My next move is to have a manufacturer produce the ice cream. They will label the cups, mix the ice cream, churn it, pour it into the cups, box it up and deliver it to a cold storage place we have nominated. We are in the process of moving to this stage. At the moment we are just making changes to our labels and hope to have our first batch manufactured within the month. Our next goal is to find distributors who can deliver the ice cream for us.
- What have been some of the biggest challenges you’ve faced?
Time! I am still working full-time in my day job as a children’s counsellor, so trying to run a business on the side has been hectic to say the least! But other challenges that I have faced have included sourcing the exact ingredients I want at a competitive rate, equipment malfunction (multiple times) and understanding laws in regards to labelling and running a food business in general.
- As your business has grown, how have you grown with it?
Owning a business has been a huge learning curve for me! My background is in social work so I have had to get into a whole new way of seeing the world. I have learnt so much about the food industry, especially the frozen food industry. I have also learnt about the importance of getting out and giving something a try. There have been times when things have been really difficult. But at the same time there have been times when things that I could not have foreseen have just fallen into place. I think I have grown through learning to trust in that process.
- Are you nervous at all about flying the nest that is Wandering Cooks?
Yes! At Wandering Cooks I have been in full control of the manufacturing process of my product. Handing the reigns over to a manufacturer is a little scary because I am afraid that the product will not be as good. However, I guess that is another example of learning to let go and trust. I will also miss the supportive and friendly atmosphere of Wandering Cooks. Wandering Cooks have been amazing! I really appreciate the support I was given by the Wandering Cooks staff and also the other Wandering Cooks!
- Where can we taste some of your tasty ice cream?
My ice cream is currently available at the following locations but we are hoping for more stores soon:)* UQ *Campus News in St. Lucia
* Vive Health in Hawthorne
* The Green Grocer in West End
* Healthy House, Coolangatta
* Magic Mountain Health Foods, Murwillumbah
* Show & Shine Deli Cafe, Bray Park, Murwillumbah
* Uki Supermarket, Uki
* The Olive Branch, Mt Tamborine
* Cocowhip / Helen’s Heavenly Bulk Foods, Burleigh Heads
* Crabbes Creek General Store, Tweed Shire
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