Welcome to the For Love and Money podcast, the show where business and social purpose meet to inspire a movement for positive change. Here's your host, Carolyn Butler-Madden. Louisa Mackay is founder and chief lemon peeler of Byroncello, a beautiful Byron Bay locally produced version of the famous Limoncello alcoholic drink from Italy. Now, I started working with Louisa and her husband, Adam, on uncovering the purpose behind their marketing agency.
And along the way, I learned about one of the other hats that Louisa wears as founder of Byroncello. It was so fascinating to hear Louisa talk about the brand and to watch her as well, to see her as she spoke about it. Because as much as she clearly cares about the agency, there was a different energy when she spoke about Byron Cello. There was a real joy that came out. This episode is a real testament to working in flow, to creating something with love and to feeling joy in the process.
Louisa shares the story of how she started Byron Cello and she reveals what seems to be a very personal and also organic approach to creating the brand, making the product, marketing it and selling it. And she also talks about how she's been offered so much help along the way in unexpected ways. And we also talk about the benefits of building a product in a category you have no experience in because she had no experience in alcohol at all.
The whole story is a wonderful reflection of the tagline for Byron Cello. It's a play on when life gives you lemons, you know, that expression. But of course, when it comes to baronchello, it's flipped to when lemons give you life. I hope you enjoy this episode. Louisa, welcome to the For Love and Money podcast. How are you? I'm good, Carolyn. Thank you so much for having me. I'm really excited about this chat. I absolutely love Byroncello and what you're doing with it.
And I just can't wait for you to share your story with our listeners. So with that, let's get right into it. And the first question is a question about love. Is there a role for it, do you think, in business?
Love I think so at least for me I think being a bit older and wiser I definitely, feel that if I'm not loving what I'm doing then things just don't seem to flow and, everything feels like a struggle feels like I'm sort of putting you know shit uphill so I would say definitely for me personally yeah I have to love what I'm doing absolutely And you wear a few hats, don't you? I mean, I look at everything you do and I think, how does she do it? What a juggle.
But I guess it comes back to you actually loving what you do, right? Yeah. I so don't have children, Carolyn. But, yeah, I do wear a lot of hats and you're spot on. I do enjoy what I do mostly. I mean, I'd say, like, nobody enjoys doing their baths, do they? But, you know, I'd say that things like that are a means to an end, and it is so that you can keep doing what you love to do. Yeah, I'm getting, I haven't always been good at doing things that I love.
You know, I think when I was younger, I was doing things because I needed the money or because I wanted to please people or I thought, you know, this is the right career move or whatever it was, you know, the right thing to put on my CV. But I think as time goes on and I've had a lot of experience in business, well, relative amount, I just, yeah, I want to do less and less of the things that don't bring me joy. I'm sort of very aware of how short life is and how short my working career is.
And, yeah, it's even more important to be passionate about what I'm doing in every facet of my life. Yeah. And you're right. We all go through different stages, don't we? And there is a stage for everything, although I think I see the younger generation and I see my daughter and there's this real need now to really care and love what you're doing. But let's, I'd love you to share your backstory, Louisa.
Tell us a bit about you, you know, who you are, the key moments in your life that you think, you know, relevant to what you're doing now and what you want to do. Take us on the Louisa journey. Oh, gosh, you poor things. Well, my very first job was washing dishes, Carolyn. Oh, my God, at the age of 10. Same. Really? That's a humbling experience, isn't it? And one that at the time I hated, but I worked with somebody who was ex-military and, you know, you didn't turn up to your shift at midday.
You turned up to your shift half an hour before, you know. But I think all of that taught me some really good lessons. And gosh, I've had a couple of businesses in my time, all varying. I'd say mostly SaaS kind of solution things because I'm married to a techie man who's great at all of that stuff. Beautiful Adam. Yes, beautiful Adam. And we're a good partnership in that way, in business as well as personal. But yeah, so I've had a good few businesses is probably the short story.
I've learned it down a lot. And I think, I mean, that whole saying, oh, fail fast and all of this kind of stuff, I think it's been hard for me to fail because I think I am a perfectionist and nobody likes to fail.
You know nobody likes to fail but I think looking back I'm grateful for the experiences of businesses not working and I'm the kind of person who also loves everyone and wants to give everyone a job so you know I'm very trusting so I think meeting people who are perhaps lovely people but not aligned or don't feel like you know they're part of my tribe or our tribe has been you know training my gut to want to work with the right people so yeah I've gosh I've just I'm
very grateful for those lessons. I really. I look at people who are starting businesses for the first time or they have an idea and I think, man, like there's so many, it's hard, you know, it's really hard. Sometimes I think, my God, I've had moments where, damn it, I'd love a job. I'd love a job, you know, like I'd love a nine-to-five job. It doesn't have to be seriously well-paying. Just something that you don't fall in sick and just be sick in bed. Yes.
Anyway, but I'm not. Clearly not in your nature, Louisa. It's not in my nature, no, no. So I've learned a lot and I'm not afraid to roll up my sleeves these days and get things done and that's it, isn't it? I love that saying, you know, to be an overnight success, you need to work 15 years or whatever the saying is. And so before we get into Byroncella, what are the different hats you're wearing today? Because you've got a few.
I do. Well, my husband and I have a marketing agency, which we've had for, gosh, 10 to 12 years, I'd say, together. And it's been through many iterations. We started out working in the aesthetic medical industry, which was a very interesting industry. And now we do more, we have more clients now in our marketing that, I don't know, we just enjoy working with them.
You know, it's been great to work with you in our business too and learn more about what our purpose is and what our next stage is in that marketing journey. Because I think you can, you know, sit on your laurels a little bit when you've had a business for so long. So that's one hat that I wear. Byron Cello is another big hat for me at the moment.
And in terms of things that I do, kind of in my side businesses, I'm on the board of the Byron Community Centre, which I adore because, I love the community of Byron that I'm in and I'm grateful that it's given me the life that I have now. We're a big part of it and I love all the people in it and I want to support them as much. That's another big part of my life. I think that's it, Cameron. Do you think that's it?
I think that starts to give people a picture of who you are and what you're doing. And so let's talk about Byron Cello, and I'd love if you could share the story of how it started. Thank you. Thanks for asking. Well, first of all, I love your lemon-coloured shirt. Don't think I didn't notice that. Had to, had to, right? I love your product. I love your brand. I love Byroncello. I've been enjoying it immensely as a Byroncello spritzer.
And yes, anyway, anyway, get into it. I'm super pleased. I just love hearing what people think of it, honestly. So it gives me joy. Well, it was a pandemic thing. Like everyone was, you know, learning a new exercise or making sour dough or whatever the hell we were doing back then. Seems like a distant memory, doesn't it?
And I was making limoncello and I don't know I thought let's google how to make limoncello let's give it a go and there's lots of farmers around here with excess fruit during that time that weren't selling to restaurants or the markets because all of that was shut down which was a weird time so yeah I really enjoyed the process I'm somebody who loves learning new things I think that's probably my my one of my powers and.
And I loved learning about alcohol and lemons and all the things that you could learn about. And a friend of mine sort of half-jokingly said, knowing all the businesses that I've had and all the things that I've done, you should start a business. And I kind of said, haha, very funny. But I thought, why not? I know nothing about the alcohol industry beyond what wines I like to drink and what my favorite cocktail is. Why not learn something new? And I really didn't think that it would get beyond,
you know, selling it to a few friends for a bit of a laugh. I really did not. And I have to say, having been in many industries, the alcohol industry, at least so far, is full of really, really, really beautiful people who want to help me, you know, like even other alcohol brands, you know, have given me tips and said, oh, you know, this is what we do.
You could do this too. And it's kind of a bit shocking because I think, you know, the Australian tall poppy together with the other industries I've been in haven't been like that. So I just love it. I mean, I could honestly work seven days a week. 10 hours a day on the business. I adore it. It doesn't feel like hard work. I mean, there are hard things that I do in it. Like, let me tell you, when the first order of like 3,000 lemons rocked up and I had to peel them all, that was like, God.
That was definitely hard. At home? Not at home, at a friend's distillery. Yeah. But, you know, like I've got a potato peeler and this is my life for the next week, you know. Things like that were hard, but I don't know. I just, it's been really joyous and I love all the people that are kind of in the circle that I've got to know that I wouldn't have otherwise known.
So, yeah, now it's a real business and I've got, I don't know, between 30 and 40 wholesalers, restaurants, bottle shops in New South Wales and Queensland. Yeah, Carolyn. I mean, the ideas for the business and what I can do kind of flow faster than I can keep up. So I think that that to me is a good sign of the joy that it brings me to do it. And I love, even when people say, oh, it's a bit too sweet for me or, oh, you know, I don't like this or that.
I actually welcome that, you know, for the first time. I think I'm like, oh, wow, tell me more about that. And maybe I can do a different one sometime, or maybe I can make a different product or how do you enjoy drinking at all? You know, so it's great. I love it. Yeah. I just love listening to you because joy, love, adore, you know, it all comes out and every time to our listeners, every time Louisa talks about Byroncello, she gets this huge smile on her face and she just glows.
It is clearly it fills your cup in so many ways. And what I'm really curious about is during the pandemic, I made limoncello during the pandemic, right? I never made sourdough, but people did all these things. But you took it one step further and, you know, that's really interesting because it's not as if you, you know, you didn't have enough to do already, but what inspired you? What drove you to put that extra into it to do that?
Yeah, Carolyn, I think it's something I touched on before, which, well, I've always called myself a serial idiot and now I call myself an entrepreneur because it feels like it fits a little bit better, but I just love learning new things, honestly. I did actually make sourdough and focaccia and all those things during the pandemic as well, but I don't know. I really, ironically, I'm not a big drinker.
So, you know, it's, I was kind of making all this limoncello and giving it to friends to try and a couple of restaurants, you know, around town was like, oh, here you have this, I've made it, you know, it might be a bit of fun. But yeah, look, honestly, I think it was just for me learning something new and I'm not a sort of a sciencey person.
I've never excelled at science or maths at school, but learning about the ABV and how it all, you know, works, how the lemons are infused and, you know, the lemon flavours infused and the colour. It's honestly been really fascinating. And I'm now thinking, oh, should I study, you know, science or some other, something else? Because this has been such a fascinating journey.
Journey for me. But yeah, I would say, honestly, the short answer is I enjoyed it and it was learning something that I literally knew zero about. Yeah. And I mean, it's interesting, isn't it? Because you say you're not a big alcohol drinker, but there is something about limoncello.
I mean, I always think of it as bringing people together, good times it's not a drink you drink a lot of but it's got that summer balmy nights feel to it and there's a real sort of lift I don't know I don't think it's just my associations it just has this presence and I don't know it just feels like good times really comes out in a big way Yeah, and I'd say that, I mean, I'm sure I'm generalizing here, but my impression,
and considering I've only been a tourist as well, but my impression of Italians and Italy is that it's a very, as opposed to other European countries, is that they're very happy, you know, and every time I go to Italy, they're like, come in, come in, you know. It's just very – their whole lives centre around entertaining, hosting people with food and love. So I guess that for me is always kind of in the DNA of this business. And also in Byron, now that I can sort of call myself a local.
I've found that too, that Byron locals are very much the same. And we have a huge Italian community here, So I don't know if that's trickled through to the non-Italians, but. Definitely, yeah. What you're saying resonates is that it's a joyous kind of a, it makes you think of like nice long lunches with people that you love eating nice food and doesn't that. So yeah. It's beautiful. It's beautiful. And the brand itself is gorgeous and we'll get to the marketing in a moment.
But so I want to take a deep dive into Byron Cello and I'd love you to share, you know, the making of it. So you started with 3,000 lemons and hand peeling them. So this was back when, was it 2020? Well, I didn't start with 3,000 lemons the first time I made it in my kitchen. I made it, you know, with, I think somebody gave me a box of lemons and I, my husband, I was thinking, I just go to, you know, BWS or whatever and get a bottle of vodka.
And he said, oh, no, you can actually buy, you know, 98% vodka, Polish vodka online, you know, goodness knows how you can actually do that. But so he bought me a whole bunch of that and I made it, made it using that, which is really the traditional way of making it. You know, you're not really, you don't make it with vodka because vodka is actually flavoured. And so, yeah, it was a box of lemons and over my, you know, over my kitchen sink peeling lemons and heating the sugar syrup.
And look, it's the simplest recipe ever. It's just really a labour of love peeling the lemons. You know, I think that's why lots of Italians and people make it at home because it's really easy, honestly. It's not rocket science. It's peeling lemons, macerating them in the alcohol for a period of time and then kind of watering it down so it's not 100% alcohol with the sugar water. Combination. So it is still a strong drink.
But yeah, as you say, you have a tiny little bit after dinner or as a cocktail. I've got hundreds of cocktails up my sleeve that I break out and people come over for dinner. You have to like limoncello if you come over. Non-negotiable. So you started limoncello, was it in 2020? I guess it was, Carolyn. I haven't thought about it. I'm sorry, byroncello. Yes, yes. We don't know what limoncello is, do we? No, no, no, no.
Yeah, I started it during the pandemic. I mean, Adam and I, during that time, ironically, were quite busy because we had the marketing agency then. And as you may remember, there were a lot of bricks and mortar businesses that were our clients. And they were kind of freaking out, thinking, God, how do we reinvent ourselves online? Or how do we do e-com?
So we're actually extremely busy during that time, which I look back now and I feel very, very, very grateful for because, you know, financially a lot of people really suffered. So we didn't. I guess at night when I'd usually be going to Pilates or going for a walk or, you know, doing the million things that I would do at night, I was kind of twiddling my thumbs as we all were thinking, what am I going to do? So that's what I did. And I guess I'm a very, I'm an introverted person.
I wasn't one of those people who spent, you know, five hours a day on zoom chats with people that wasn't really yeah what i wanted to do actually and i didn't crave that whereas my husband very much did so he he was the one organizing all the zoom parties so i was quite happy just hovering in my kitchen and and yeah making beautiful there's no bar tell me tell me about the first sale oh my gosh the first sale i think i felt shocked.
I was like what do you mean you're buying it really like you know really you sure you're sure you're not just doing it because you know i come to your restaurant are you sure, and the first sale was a beautiful restaurant in the hinterland called the hut and they, i think i'd given a sample to one of their way their waiters there who you know loved it and And, yeah, they started. In fact, they're one of my biggest customers now to this day. I have a real love for those guys. They're all Italian.
Yeah, thinking back then, I thought, gosh, you know, I'm sure just me being me, I was thinking at the time, oh, they're just doing it because they want to support me. And, you know, I go to their restaurant occasionally, so they're trying to kind of repay me for that. You know, that was what was going through my head. The second sale, then the third sale, then the fourth sale, and then the fifth sale, and then people that I met.
Just randomly, you know, who had nothing to do with me, who tasted it and said, wow, this is really good, you know. Delicious Magazine rang me and I remember her ringing her back and saying, are you sure this isn't a scam? Like, it's a very good scam. You know, I was kind of like, why would Delicious Magazine be calling me? So I think up until only recently, and it's been a few years, I've actually been shocked at its success. I really am. And yeah, so that's my journey so farm.
So we were talking, I went up to Byron and we were doing a workshop for your agency and we got talking about sales and I asked you, you know, how do you do sales. With Byron Cello? Do you remember your answer? I don't, Carolyn, reminds me, reminds me. You said it's not selling.
You said, I just have the most wonderful conversations with the most beautiful people yeah that's true I feel that yeah and and you know that really struck me because it was totally you know different to the traditional sense of business which is make a product product sell it and you know you talked about as well so you're doing really well with Byron Cello, aren't you? You've just leased the factory.
Leased my own distillery, yes. Yeah. I've previously been working out of a beautiful friend's distillery in the hinterland. And again, you know, they literally have nothing, you know, I wasn't giving them anything in return. They just said, we'd like to mentor you and somebody mentored us and come with us, we'll teach you everything. So I've been, you know, in there learning from them for the past couple of years. Mark and Camille, the most beautiful people.
So yeah, I've just gone out on my own. But you're right, it doesn't feel like selling. And I think I've met one person who I think in retrospect was just having a bad day and didn't have anything nice to say about it. And he's like, no, no, I don't like drinking limoncello. And I honestly just thought, that's cool. That's so cool. You do you. I don't expect, and I don't expect to always, I mean, the business at the moment is in a place where new.
I'm sure that when I've got to pay the rent at the distillery and buy all the equipment and I'm expanding, that that will change. But I'd like to still not be doing the hard sales on people. I'd just like it to be a bit more organic and flow and be putting it in the hands of boutique. Who do see, you know, do see that it's a product that they can partner with. So, yeah, yeah. It feels, everything you told me about this story feels organic, and feels like it's flowed.
Even your marketing, tell us about how it's marketed. Well, having a marketing agency is a big help, let me tell you. In fact, so many little distillers and everything that I meet, marketing is so difficult for them because they're outsourcing it, you know, and it's not cheap. So I feel very grateful that I have the guys behind me in my team that help. The beautiful labels were our graphic designer, Greg, who I think are stunningly beautiful. I just love it.
I couldn't agree more. And I absolutely encourage our listeners to go to Instagram and look up Byron Cello because it's beautiful. It'll just, it'll just looking at the imagery will make you feel lighter and more joyful. I guarantee it. Carolyn, you are my best advocate. Oh my God. I love it. I love it.
Well, it does, it does kind of, when I talked to Greg originally, I mean, I did a little logo up in Canva when I was originally selling it for goodness sake, you know, and when I was talking to Greg about it, I remember saying, I just really want it to feel like sitting on the beach, looking at the ocean. I want it to be metallic and I want it to be blue. And so he really, I think, captured that. It's very simple. And graciously, a lot of the bottle shops have said, oh my God,
it stands out on the shelf. It really catches the sun and people say, wow, what's that? So yeah, and I'm grateful for, I also have a beautiful girl who works in the business doing all social media. So she does all the social media for me. That part of the puzzle has been, gosh, Much simpler for me than it is for other people, I think. So for that, I am so, so, so grateful. And you told me that you just sent her some bottles. She's off in Europe somewhere.
And literally, she just sends you back photos that she's taken of the brand in different places. Indeed. Yeah, indeed. No, it's great. Organic, right? Yeah. Like you're not briefing her. You're not giving her specs. It's just. Yeah. And it's so on brand, like everything I see on your Instagram account is so on brand. It's unbelievable. And there's a theme that's running through this. We've talked about the organic nature of it. But for me, what just really leaps out is flow.
This brand, this business seems to flow. And again, when I was up in Byron and we were talking, do you remember what you said? You came out with this quote about growth. Do you remember? Or am I going to have to comment you? You must think I'm a dits. I had to talk. Okay, I'm going to have to. I'm going to have to share. I was hoping you would just. But it goes to show how genuine it is, right? Because it just tripped off your tongue and it's not something that you take
out of the drawer and bring out. And you just said to me, it's just so easy to grow when you're in flow. Yes. And I mentioned that to someone else, I can't remember who, and... I remember it was a she, and she just said, wait, wait, I just need to write that down. It's so simple, isn't it? It's so simple.
The little part of my kind of lizard brain that sits back there that's also had the experience of failed businesses in the past and trying different things and failing them kind of keeps thinking, oh, God, when is this? Is this too good to be true? Oh, God, here I am, not quite on the mountain, but I can definitely see the mountain. You know, is it going to change? I really hope not.
But yeah, I think kind of with the wisdom of years and businesses behind me, I just, I've never been, I've never, I think because marketing is so data driven and I've sort of trained my brain to look at data rather than, you know, go with your gut and go intuitively. This kind of goes against what I have trained myself over the past 10 or so years. But I do feel like, yeah, it is flowing and it is somewhat intuitive. And that feels good to me. It doesn't feel like hard work thinking that.
So anyway, we shall see. Maybe talk to me in a few years. I hope the same is true then. And I guess it's also how big do you want to get it? You know, how much do you want to grow? And, you know, is that an organic thing in itself? Is there a natural point where it's like, this is enough? This is what's sustainable, you know, for the business, for everything? Or is it no global domination? Yeah, I have thought about that actually, Caroline. It's interesting you bring that up.
For the first time ever, I've sort of, my thinking process has been back the front, whereas usually businesses I start, I think, I've got this great idea, it's amazing, you know, and like, let's do it. And then I kind of just go forward blindly. Whereas this time I would like to sell the business at some point, whenever that might be, you know, I'm close to 50 now and I guess. No way. Yes, way. Wow. I know, I don't feel it. You don't even look it one little bit. I feel those lemons.
But, you know, I do think, well, there will be a time when I'd like to do more of the me things, you know, working in the community, a bit more travel, you know, all that kind of stuff that people want to do. And I am very busy and I do, I would like to not always be so busy. So, yes, I would like to sell the business at some point. And, yeah, so I don't know. I'm kind of in – I'm having some coaching with somebody who's in the alcohol space now about, you know, how do I do that?
What does that look like? You know, what are the steps that I need to take to – I don't want to sacrifice the recipe. I don't want to sacrifice a number of things that are that flow, you know, passionate stuff for the sake of flogging the business in a few years' time.
It's not what I want to do. But it is something that I – how do I grow in a way that, you know, is more manual and I can step out a little bit more or – yeah, so all of these things are actually things that I'm kind of in the weeds with now, just rolling around in my mind. Enjoying the podcast? If you're looking for more inspiration, head to our website, thecauseeffect.com.au, for more resources on how you can start using your business as a force for good.
Or buy the For Love and Money book. Every copy sold allows us to protect one square metre of rainforest. If you could distill the learnings you've had from Byron Cello so far into what you would take for any other new business ventures you might get into in the future, are there any key learnings? Distill, that's a good word. Well, definitely I would do a test, which I did this time around.
You know, I did a test at Mark and Camille's distillery first because I really didn't think that it would have legs. So I think that testing was really important and I didn't print like 10,000 labels or, you know, I just did the bare minimum to get people's feedback and to see if it would sell. So I think testing is a big one and being agile as well, not being so wedded to like, oh, I really love this. It's got to be this recipe or it's got to be this look and feel.
It's got to be in this bottle. I think being agile, even now I'm considering changing the bottles because they don't fit in the bar. Some of them don't fit in every bar in a restaurant and they just want to have them in the bar so that they can pour a shot. Yeah. That's great. You know, and that's something I've learned recently. Oh my God, how would I have ever known that the bottles don't, or having a different bottle so that it fits in bars.
So I think being agile, being open to being agile was a big learning for me in this space at least. And just, I mean, I've always been a really great question asker, maybe not great questions always, but I've always been somebody who asks a lot of questions and I've done that in this business. I've kind of just been a sponge trying to learn from anybody, even if it's not.
Limoncello even if it's gin or vodka or whiskey or it's kind of learning about how other people are in their business and how they do things which is many and varied but so interesting and I kind of hope to take what I can from all those learnings and use some of those in my own business it's really interesting as you share that it makes me think that there's some real value in you knowing nothing about the industry because then you go in with a totally open mind, no preconceptions.
You're there to learn from people who, you know, have been in the industry, you know, have made mistakes, have succeeded. It reminds me of many, many years ago when I was living in London and working in an agency, we had a big client day out and one of the activities we had was clay pigeon shooting. And we went off in a little group and I'd never done it before and they made me go first. And the guy gave me, you know, big heavy gun and he told me what to do and I was shaking. It was so.
And anyway, pull, clay went, hit it right in the centre the first time. And I did it three times in a row and everyone in my group who'd done it before was like, you've done this before. Never, right? And the instructor said, no, do you know what? She's come at this new. She's a woman. She listens. She comes with no preconceptions and she's simply doing, you know, what I'm telling her to do.
And I think there can be real value in not having your own preconceptions on how things should be done because then you do learn from the experts and you apply that rather than letting your ego. I think that's very wise. Yeah. How great. And are you a clay pigeon shooter now? No, no, no, no, no, no, no. I think I did it one other time while I was still in London, but that's it.
But yeah, no, it's an interesting experience in just listening and following instructions and, you know, getting it right. I think if you're not doing things that scare you, then there's no point really.
You know, I frequently wake up in the morning, I think, oh God, I've got to do X, Y, Z. And I feel that fear of like, I'm going to fail, this isn't going to work, I put money into it, it's going to go in the bin, I'm going to meet somebody who's going to think I'm a total joke, you know, blah, blah, blah, blah, the mind stuff. And I think if you don't have that kind of little bit of fear, you're not in a position to learn anything really.
I agree 100%. It's the idea that if you're comfortable, if you stay in your comfort zone, you're never going to grow, you know. So I've learnt when I feel that fear or nervousness or discomfort and I'm out of my comfort zone, I try to lean into it rather than run away from it. But that's a very difficult place to be, isn't it? I've definitely had to build up to that as I've gotten older, I think. I think age helps. But I think also when you look at, you know, what is the cost of failure?
You know, what does it actually look like and is it life-threatening? Is it going to, you know, haunt me for the rest of my life? Or is it a moment of embarrassment that I'll be able to pick myself up from and dust myself off? And so, yeah, I think that discomfort is something that I am really grateful to have led into because for me it's led me to do things I would have never, ever imagined, and clearly that is true of you as well.
Now, I'd love to understand, you're supplying a lot, most of the restaurants in Byron at the moment, are you? Oh, yeah, I wouldn't. I'm not sure, actually. It'd be interesting to know how many restaurants there are in Byron. A lot, I would say. But, yeah, I'm supplying a good few. and actually one of my very first, after my very first test, I turned to Adam and I said, I just want to get in raise and water goes and I can mic drop and I'm going to walk away.
And he was like, right. So, of course, I got in raise a long time ago and we're still here. Yeah. So, yeah, yeah, I think I'm in restaurants that, not every restaurant, I think some restaurants like, you know, as a general rule, I would say, you know, Asian restaurants, Japanese, they tend to drink yuzu and have yuzu cocktails. And I, that's great. I think that they should, I think having a limoncello probably wouldn't suit them, you know. Yeah.
I tend to be more in the sort of modern Australian, Italian restaurants of all, you know, I'm in the local pizza shop and I'm in, you know, high-end restaurants. So yeah, really, really any kind of restaurant and bottle shops as well. I mean, I'm not sure that I do want to be in a Dan Murphy's, honestly.
I mean, I say that now, but I don't think that's my vibe. I think I'm enjoying being and dealing with the boutique, you know, privately owned bottle shops and they're also, you know, value what I'm doing and kind of want to work with me rather than, you know, like drive my price down or anything, you know, so that feels good for me right now. But, yeah, I think Byron is, I mean, I'm in Byron, so it's easy for me to kind of be here and I know everyone.
But, yeah, eventually I'll expand to other states, hopefully. Oh, so I'm in freshwater. Could there be a freshie cello? Absolutely. Why not? Freshie cello. Is that what we call it? I don't know. I don't know. But how do, if a listener wants to buy some Byron cello, how do they go about it? They've got to come to Byron? They can go to my website. I've actually just enabled the ability to buy gift packs and all sorts of things on the site.
So, yeah, they can enjoy it just by going to the website, which is byroncello.com.au. Fantastic. Fantastic. And you've got some Christmas gift packs. Greg, our beautiful designer, has done these beautiful gift packs which kind of embody a bit of a mouthy, a bit of Byron Surfer girl. So I know I'll let the listener check it out. But, yeah, they're really gorgeous. They're definitely good Chrissy presence. Fantastic. Okay. Louisa, thank you for sharing your story with Byron Cello.
I love it. It just, you know, your tagline, what is it, when lemons give you life? Yes, when lemons give you life. So beautiful and just encapsulates for me everything that comes out from you and the brand and from you when you talk about the brand. So I'd love to get you to wrap up the podcast by sharing your dream, Louisa's dream.
If you could achieve, you know, something that you would just love to over the next five years with what you're trying to do, you know, it could be with Byron Cello, it could be just with your life, whatever it is, What might it look like? Oh, Carolyn, I want to stay healthy and I want to stay happy. You know, I think being in business, having our own business is so important. Oh man, sometimes it's the worst, you know, as I said before, I won't go over it.
But yeah, I think just be as happy as I can be and enjoy every day in the business as much as I can, you know, and all of the processes be, be them, you know, easy or challenging to just kind of enjoy them. And yeah, I'd love to grow the business to a point that I'm comfortable with. And I think that means, you know, not global domination, but, you know, something that's just still a boutique brand that, you know, is in more hands around Australia.
And, yeah, and also work with, you know, I'm sort of looking at kind of hiring people now and just, I just want to hire beautiful, nice people. It's, you know, it sounds really simple, doesn't it? But that's what I want to do, you know, just have a business that's joyous and happy. And yeah, just I think if I do end up, you know, one day saying goodbye to Barancello, which would be a happy, sad day, I guess going on to the next thing also giving me joy and, working with beautiful people.
And, you know, I guess this is my vibe, isn't it? I love that vibe. I love that vibe and I love it as an aspiration as well. So, Louisa, thank you so much for taking the time to join us. Really appreciate you coming on the podcast. Carolyn, thank you so much for your great questions too. I've learned a lot. Music. Thanks for listening to this episode of the For Love and Money podcast. If you'd like to take a deeper dive into the purpose movement, visit us at thecauseeffect.com.au.
And remember, doing good is good for business. So if you're not doing good, then what are you doing?