This one is for the sweet toothed folk amongst us who appreciate organic, 'no nasties' ingredients - with cute packaging to boot. If you haven't yet experienced Dolce Organico then head to TVM this Sunday 2 June.
Dolce Organico was founded by Nutritionist and food enthusiast, Dianne Doyle in 2017.
Dianne has a passion for creating food that is wholesome and inclusive for all dietary types. She found that finding 'guilt-free' treats that were allergy friendly and not full of 'nasties' was really hard for her clients so she decided to try some recipes out herself.
After trialing many different recipes Dianne perfected her Plant-Based Meringues, her clients loved them. Her organic vegan meringues are free from gluten, lactose, egg, animal products, nuts and fat. Dianne's meringues are designed to be a guilt-free treat and only have 1 teaspoon of raw organic sugar per serve of 3 meringues.
When did you take the plunge and start your own business?
As a nutritionist, I wasn't sure about starting another brand but my clients (and family, friends, neighbours and pretty much everyone I knew) kept raving about my meringues. So in November 2017, I finally made the plunge and launched Dolce Organico!
What does your brand consist of?
Dolce Organico has 5 core flavours; vanilla, hazelnut, coffee, bubblegum and raspberry, that come in two sizes (large & small), currently there are 2 'special flavours', Pink Champagne and Bake-A-Wish Unicorn.
All of the ingredients in our meringues are cruelty-free and sourced naturally. Our meringues contain no artificial colours + our colourings are sourced from organic superfoods such as; Blue Spirulina, Pink Pitaya, Black Goji Berry and Cacao.
Where possible our flavourings are naturally derived from their original source.
It's important to us that each ingredient is ethically sourced.
Where is the label designed and made?
Dolce Organico is a Gold Coast business that's worked hard to try and source it's ingredients and packaging locally. All of our products are made and packaged on the Gold Coast.
What inspires you?
I draw inspiration from foodies such as Jamie Oliver, Sarah Wilson & Lola Berry. Each of these amazing foodies are trying to change the way we look at eating healthy, real food and make cooking (and eating right) 'sexy' again.
What are your plans for the brand and where do you hope it takes you?
I would really love Dolce Organico to become a go-to food for people with and without allergies to make eating and sharing more inclusive for everyone.
I would also like to keep adding new flavours and, down the track, new products to the Dolce Organico line and eventually use the brand as a platform to help educate others on how eating real foods doesn't have to be boring.
What were the biggest challenges when launching your brand?
One of the biggest hurdles that I had to overcome is the perception that organic and vegan food is bland or tasteless and not as good as the 'real thing'.
Another challenge has been sourcing and learning more about sustainable packaging. And what the pros and cons (and true impact) of various preparing, shipping and packing methods actually are.
What is the best thing about having your own business?
One of the best things about running Dolce Organico, has been being able to meet and work with some of our favourite brands, such as a recent collab with Edible Beauty and Soulara.
Another amazing opportunity that's come from running a business, has been having the opportunity to make a real impact on things that matter. For example, I have recently teamed up with the Make a Wish foundation for her Bake-a-Wish Unicorn meringues ($1 of each jar sold gets donated), which has been really cool.
But the absolute best thing is having the ability to invent and create new flavours and 'play' in the kitchen!