Welcome to the roof of Australia!
Snowy Mountains Cookies, Savoury and Snacks was launched in 2006 and is proudly located in the beautiful, iconic, alpine town of Jindabyne. It is arguably Australia’s highest commercial bakery, perched at 1020 metres above sea level.
Snowy Mountains Cookies is a high end brand supplying premium gourmet produce. Our products are served on multiple airlines including Qantas, China Air, Emirates, REX and Virgin Airlines through to five star hotels and independent cafes. We take great pride in our attention to customer service and vigilant food safety standards.
‘Snowy Mountains’ branding has consistently delivered positive outcomes which include instant product recognition and establishing a point of difference. The key words, ‘Snowy Mountains,’ have furnished our brand with values, personality and attributes that we would not have attained if the cookies were called something along the lines of “Daisy & Nolen’s Cookies”.
Snowy Mountains Cookies isn’t just another city based manufacturing plant – the Snowy Mountains Cookies brand comes with an authentic story about a family business, true to its name, based in the iconic regional town of Jindabyne in Australia’s Snowy Mountains.
- Free of artificial colours.
- Free of artificial additives.
- Free of artificial flavours.
- Free of preservatives.
- Sulphite free dried fruits.
Only premium ingredient options are used in our product range, with a focus on ‘keeping it natural by keeping it simple’. We use:
- Free-range eggs – recipient of the RSPCA Good Egg award.
- Butter, rather than margarine.
- Quality couverture chocolate – steering clear of compound chocolate buttons.
- Ingredients most home pantries would stock – we avoid using tricky substitute products that mask nutritional table figures.
Snowy Mountain Cookies – How it Happened…
Daisy Oayda is the creator, heart and soul behind Snowy Mountains Cookies and supported by partner Nolen Oayda, the couple have established a fast growing regional business.
Daisy said, “I believe starting and running a business like Snowy Mountains Cookies may be easier in a regional town like Jindabyne thanks to the support and genuine interest shown from local business and community, which is something that probably wouldn’t happen in a big city.”
Daisy and Nolen both grew up in Sydney but moved to the Snowy Mountains after high school. Nolen is a former Australian freestyle ski team member and national coach who won two Europa Cup gold medals during his skiing career and has travelled the world as a professional skier and with Daisy, as a photojournalist. Prior to establishing Snowy Mountains Cookies, Nolen managed events through his marketing and business consultancy company, Zest Productions, with Daisy. The baking industry is now a major part of their day-to-day lives in the alpine town of Jindabyne, NSW.
“Snowy Mountains Cookies was Daisy’s idea,” Nolen explained. “When we used to ski a lot overseas we would always eat cookies in Canada and the USA and we decided making them was worth looking into because we couldn’t find anything quite like them over here. Daisy came up with the original recipes.”
Daisy recalls, “For many years I worked up in Perisher ski resort and then we had a baby, which wasn’t really conducive to seasonal snow work skiing days and working nights. We wanted to come up with a business that wasn’t reliant on winter seasons in the mountains. We considered kids clothing, ran an event company then had a hair salon for a few years. We researched the idea of starting a cookie business for about eight months and when a location became available, we took the plunge.”
Nolen said, “We operate in what is arguably Australia’s highest bake house, at 1020m above sea level, in a purpose-built commercial kitchen in Jindabyne. We use an iconic location in Australia as our brand name which is important to us as it immediately instils a strong image of the clean, fresh, natural environment that not only encompasses the Snowy Mountains in which the cookies are baked, but is also a true reflection of our all-natural products.”
HACCP 2018 report – extract from Auditor’s executive summary
‘The bakery has remained in excellent order with regard to housekeeping and GMP, standards continue to remain very high. Product development and innovation continues. I look forward to reviewing further improvements at the next audit.’
- ‘It’s been a real pleasure working with you. Your passion for making and offering some of the best biscuits Australia can offer comes through at all levels of your business dealings with Qantas.’ Ken Hanna, previous National Procurement Manager, Procurement Food & Beverage – Qantas Airways.
- Craig Davis from Saatchi and Saatchi speech at a Victorian Farmers Federation annual gala on successful food companies that haven’t followed traditional ways to market: ‘Snowy Mountains Cookies strikes me as a good example of producing a premium product, positioning the brand effectively and doing a savvy distribution deal for exposure.’
Snowy Mountains Cookies takes responsibility to minimise our impact on the environment seriously and as a company, is committed to being sustainable as possible.
As part of this commitment we have implemented a number of improvements across our processes and procedures including the following:
Participation in the energy efficiency program for small business to identify changes that could be made to reduce power consumption.
Replaced air conditioning with more energy efficient evaporative cooler.
Redirect the heat vented from ovens as means of maintaining temperature in warehouse.
Fluorescent lighting in office areas replaced with more energy efficient globes.
Desktop computers & printers are turned off at the end of each day.
Kitchen hot water service is switched off at the end of each day’s production.
Lighting is switched off each night.
All cardboard packaging is sourced from recycled material.
All product cardboard packaging is recyclable – we don’t use plastic coated finishes.
All waste paper and cardboard is recycled.
We reuse cartons received at SMC with supplies, ingredients etc for packing client orders whenever possible.
Staff coffee machine pods are recycled – coffee is composted and plastic is recycled.
Free range eggs have always been used in all of our products (recipient of the RSPCA Good Egg Award).
Attempt to source materials from sustainable suppliers.
Some of our food waste is sent to a local pig farmer.
Through our documented procedures and training, staff are made aware of the importance of recycling, minimising waste and reducing power consumption.
As part of our continual improvement process, staff are encouraged to provide suggestions where further improvements can be introduced.
We continually monitor our progress and investigate where further potential improvements can be made. Some of these include:
The use of solar power to generate power during daylight hours.
Implementing water saving devices and harvesting rainwater.
Reduction in amount of waste sent to land fill.
Recyclable options for product packaging.