A Wollongong entrepreneur has launched a new business dedicated to saving Christmas desserts across the Illawarra region. Nicole Mayne, former owner of the popular Gypsy Jones cafe at the University of Wollongong, has established The Good Pud Co to continue her tradition of creating exceptional holiday treats.
From Cafe to Christmas Specialists
After operating Gypsy Jones for an impressive ten years before selling the business in July, Mayne decided to retain the Christmas product line that had become a customer favourite. The Good Pud Co represents a new chapter for the experienced baker, allowing her to focus exclusively on the festive treats that have earned a loyal following.
"I've been doing the Christmas products here for 10 years, but I didn't sell that portion of the business with the cafes," Mayne explained. "I retained that because they're traditional recipes that belong to me." The transition has been smooth, with Mayne even continuing to work at the cafe under its new ownership while building her dessert enterprise.
Traditional Methods Meet Modern Passion
The company's product range includes traditional Christmas puddings, brandy fruit cakes, white chocolate rocky road, and what might be their most popular item - fruit mince pies. What sets these desserts apart is their authentic preparation and quality ingredients.
"They're old school, they have lots of booze in them, which is always popular at Christmas, but everything is handmade," Mayne revealed. "I mix everything by hand, it's all steamed by hand, so I really have creative control and product control over all of these as well."
Despite producing significant quantities to meet demand, Mayne emphasizes that each item remains artisan in quality, prepared in small batches rather than mass-produced. The traditional English recipes and methods ensure an authentic taste that stands out from commercial alternatives.
The Conversion Experience
Mayne's passion for her craft shines through when she discusses customer reactions to her creations. She takes particular pride in converting people who typically dislike traditional Christmas desserts.
"A lot of people have always said, 'Oh, yuck, I hate fruit mince pies, they're terrible', and then they have one of mine and go, 'That's the best thing I've ever eaten'," she shared. The difference, according to Mayne, lies in the quality and variety of ingredients compared to mass-produced versions that often contain only basic elements like sultanas and currants.
For Mayne, who describes herself as "a people pleaser by nature," the joy comes from seeing customers genuinely enjoy her creations. This personal satisfaction drives her commitment to maintaining high standards across all her products.
The Christmas Countdown Begins
With the holiday season approaching, Mayne is preparing for her busiest period. She has already completed the cakes and puddings and is now turning her attention to what might be her most ambitious task yet.
"I have 1800 fruit mince pies to make, I start making them tomorrow and it's all by hand," she announced. The preparation has been months in the making, with 80 kilograms of fruit mince prepared back in August and left to macerate in cool room conditions, allowing the flavours to develop fully.
Mayne typically produces around 400 pies per day and plans to have products available through her website until Christmas Eve. She will regularly update the site with quantity information and availability status as items sell out.
For residents of Wollongong and the broader Illawarra region seeking authentic, handmade Christmas desserts with traditional recipes and plenty of character, The Good Pud Co appears poised to become a new holiday tradition.
