Good eggs and other special ingredients are behind the success of Australia’s highest bakehouse, Snowy Mountains Cookies.
When Nolen and Daisy Oayda first dreamed of opening a cookie factory in the heart of the Snowy Mountains, they vowed they would only ever use the purest and simplest ingredients.
The couple have never wavered from that ideal in the 12 years they have been baking cookies in their regional hometown of Jindabyne, in spite of the many challenges.
“We started using free range eggs from day one, even though we were told by many different distributors and industry people that this was ridiculous and we were wasting our time,” says Nolen Oayda.
“Our philosophy has always been to keep our ingredients really simple so ideally what you have in your home pantry are the same things that we use.”