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Thirty years yum!

Cynthia at the BBCC gift shop at Ozigo Byron Bay. Photo Jeff ‘Monster Cookie’ Dawson.

Eve Jeffery

Byron’s favourite cookie spot is celebrating its 30th anniversary this year. They started out in 1990 selling cookies at the local markets, and were called Pickles, Pies and Petticoats! With interest for the ‘cookies from Byron Bay’ growing, the company renamed itself the Byron Bay Cookie Company (BBCC), and the rest is history.

The Rinoldi family has an even longer history. Established in 1878, the Rinoldi family started as pasta manufacturers. In addition to owning the Byron Bay Cookie Company, Rinoldi also own a flour mill located in Young, in country NSW. The Young Roller Flour Mill is Australia’s last surviving co-op flour mill.

Rinoldi purchased the Byron Bay Cookie Company seven years ago this month and, pre-COVID, they always loved to travel to Byron whenever the opportunity presented itself.

Marketing manager, Emilie Emond, says the cookie gift shops in Byron are beautifully managed by Cynthia who has been with the Byron Bay Cookie Company for 18 years. ‘Cynthia started in the bakehouse and moved into a retail role when our first shop opened, over 10 years ago. Cynthia loves interacting with customers and is also in charge of online orders’, he says.

Emilie says that pre-COVID they had customers travelling from as far away as Brisbane just to purchase cookies in Byron. ‘We also had regular overseas visitors who take back souvenirs for their friends and family, and Byron locals have always been fond of the popular factory seconds, which are essentially cookies that are not fit for sale because they are slightly broken (but still undoubtedly delicious!). Customers love that our cookies are always crammed with generous chunks of chocolate, nuts or fruit. Biting into a Byron Bay Cookie is always an indulgent experience.’

The Byron Bay Cookie Company had to close their shops, both in the Arts and Industry Estate, and the boutique store on Jonson St, for an extended period owing to health restrictions, but were able to re-open in June. ‘Fortunately, our retail staff were kept busy filling and packing online orders – we definitely saw an increase in online traffic and sales, with customers keen to shop for themselves or to send cookies to a loved one.’

As well as the much loved core line, they are always working on developing new flavour profiles, taking inspiration from local and global flavour trends. ‘The launch of our first vegan cookie in 2019 was very positively received, allowing us to convert new cookie lovers along the way. We’re also well known for our gluten free range which has a bit of a cult following.

‘Our cookies are still made in Byron Bay, in the Arts and Industry Estate, on Brigantine St. We will be celebrating our 30th by releasing new packaging for our core range of individually wrapped cafe cookies. Each flavour will feature a different illustration, inspired by the Byron lifestyle.’

Post-lockdown Emilie says they are beyond pleased that both shops are open to the public again. ‘We look forward to welcoming you in store for a cookie and a locally-roasted coffee!’


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