Mothers turn maternity leave side hustle into beloved community pantry

In the small town of Guyra, northern New South Wales, two new mothers, Tash Cunningham and Eowyn Lacey, have turned their maternity leave into a thriving community hub. Their "Bus Shelter Pantry," initially a passion project to sell surplus farm and garden produce, has blossomed into a beloved micro bakery. Locals and passersby flock to the pantry for homemade baked sweets, jams, and fresh fruits and vegetables, all produced using self-sustainable ingredients.

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It stemmed from a love for self-sustainability. We both wanted to be self-sufficient.

"It stemmed from a love for self-sustainability," Ms. Cunningham explained. "We both wanted to be self-sufficient." The idea for farm stalls was a long-held dream, fueled by Ms. Lacey's passion for gardening and her consistent excess produce. They began with just a few eggs, zucchinis, tomatoes, and muffins, but the pantry's offerings have rapidly expanded.

What was meant to be a temporary venture has become a significant operation. "It's pretty much a full-time business now," Ms. Lacey stated, noting she needs employees and often bakes late into the night. The pantry's success is deeply rooted in its community connection. "Being homemade, I think, is the biggest thing," Ms. Cunningham said, highlighting the nostalgic appeal of their traditional recipes.

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I do all my cooking after [my daughter] goes to bed… I've coming in at 11 at night to fill up the fridges.

The pantry's impact extends beyond its immediate customers. It has inspired other locals to embrace self-sustainability, with some even contributing their own homemade products. The mothers champion locally grown food for food security, urging people to reconsider their reliance on supermarkets. Their initiative demonstrates a powerful blend of entrepreneurial spirit and community building, fostering a local food ecosystem.

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Being homemade, I think, is the biggest thing [for the community].