Who's in the Shed?
G’Day, The Milk Shed is a small family run business supplying Gippsland Cafes & Online with great cafe products. This all started with COVID 19, now we all need to self-isolate & we thought, just because you can’t get your favorite coffee, chai or golden latte tastes from the local coffee shop, doesn’t mean you can’t have it: we will send it to you! The Milk Shed has access to all the best products in the cafe industry and all in one place.
Let me introduce myself, I’m Justin. I’ve been working distributing cafe products since before Bonsoy was “a thing”. Yes, Vitasoy had just released Vitasoy Cafe For Barista’s and we all cheered because baristas could consolidate full cream soy and light soy into one jug… Oh if only we knew what the future held! Vitasoy Cafe For Baristas stayed a major player in the scene for years to come and still, to this day, is a great product but then the yellow tinge started to grow stronger. Bonsoy started to flow into cups all around Melbourne and a certain “je ne sais quoi” started to take Melbourne by storm.
During the following 2 years, I pushed & scraped, trying to sell new trending products that were rising through the cafe scene. First, Bonsoy, a soymilk that really complemented Melbourne’s growing boutique coffee roasters, then producers of sticky chai tea started making a name for themselves, like Prana Chai created out of Inker 7 in St Kilda & Calmer Sutra starting out in a house on Hawthorn Rd that later opened a cafe at the front. To both, I supplied the perfect companion, at the time Bonsoy, now rivalled with an equal called Happy Happy Soy Boy.
Over the next few years, the market of soy and chai was calm, but there were rumours of an organic trend brewing and entrepreneurs started getting into a stir. The organic word was reaching out to juice, chai, coffee, and the fermented mushroom mix called Kombucha. This was the norm for some time until…
…a monster was born, Freedom Foods created MILKLAB!
A new trend that would rock the industry, we all wanted the new “MYLK” that would not only perform well but taste good too, and so began MILKLAB. We all forgot about the days of having 2 to 3 milk jugs (if you were lucky). MILKLAB helped introduce almond milk, coconut milk, and later macadamia milk. The industry discovered a range of milk that not only complements the intensity of Melbourne’s espresso but rather pleases our visual ego’s as well, much to the disgust of some baristas, who would scoff at the idea of yet another jug.
One day I found myself staring at a platter of glass skulls and in each was a rainbow of organic vegan latte delights stretching from Matcha to Turmeric, Beetroot to Blue Algae, Mushroom to Sesame, and even Charcoal lattes. I felt like I was waking from a scene of Fear and Loathing in Las Vegas or just a big night at St Kilda. As I walked out of the funky Matcha Mylkbar I rubbed my eyes and thought “What have we become?”
Today we have some of the best baristas in the world, serving award-winning coffee, accompanied by award-winning milk served to a bloody great bunch of people, us! We have a jug for every milk you can think of now, Soy Milk, Almond Milk, Coconut Milk, Macadamia Milk, Oat Milk, the list goes on and with MILKLAB’s new Pea Milk (still in formulation) you can be sure there is a mylk for you.