Mindfulness for entrepreneurs with Kaitlyn and Mati from Kuld Creamery

Mati and Katilyn Kuld

Kaitlyn Kuld is a self proclaimed ice-cream obsessive. She can’t pick just one favourite from the dozens she’s handcrafted with her husband Mati at Kuld Creamery in Perth. Roasted strawberry, baklava, lemon butter with almond poppyseed biscuits and cornbread with rhubarb swirl are just some of the quirky flavours that make her top five.

What started out as an idea jotted in a notebook, became a reality when after a difficult day at work Kaitlyn and Mati scored an old commercial ice-cream machine on Gumtree.

“I came home from work one day, so upset. I was crying and I just didn’t want to do it anymore. Mati was like, ‘Well what do you want to do?’. I said, ‘I want to make ice-cream’. He said, ‘Ok, let’s make ice-cream then!’.” says Mati.

Their small batch organic ice cream with unusual flavours and produced with locally sourced ingredients was an instant hit. Before long Kaitlyn and Mati had quit their day jobs to focus on the business full-time. Fast forward two years and Kuld Creamery now has two stores.

We chatted about having a job that brings people joy every day, what it’s really like to launch a business and the lessons they’ve learned in being mindful along the way.

Winterwares and Kuld Creamery

Know when to ask for help

Learning the business of running a business, coping with the anxiety of maintaining a profit and creating boundaries between work and home were all new challenges for Mati and Kaitlyn.

“I’ve never worked this hard in my life – that’s for damn sure,” Kaitlyn says. “I could never have been prepared for the workload. It’s probably like having a kid – everyone tells you it’s the most rewarding job but I wasn’t prepared for the hours and the sheer stress.”

Recognising that they were at breaking point after having worked on every aspect of the business for the two years since its launch, Mati and Kaitlyn made the decision to expand to from two to eight staff.

“It just really settled in that we can’t manage it all. We were always stepping in doing the day to day things and that’s really hindering to moving forward and growing. We’ve realised now that it’s OK to hand off those tasks you don’t need to be involved in all the time,” says Mati.

Winterwares and Kuld Creamery

Schedule breaks

Managing two stores has also made taking time off more challenging.

“Mati has churned every single batch of ice-cream that we’ve ever sold. He was the only one that had ever done the machine until two weeks ago,” says Kaitlyn.

“And then I do shop hours and admin,” adds Mati.

As well as growing their team to help with the workload, they have committed to closing the stores every August for their own time to recharge and rejuvenate. Last year they went to Bali, the year before back to North America.

“We see each other all the time but we’re not hanging out. You’re talking about business stuff and strategies and orders. It’s not the same,” says Mati.

“I think quality time is the important thing for us to gain in our lives right now,” says Kaitlyn.

Have daily rituals just for you

Taking the time to slow down and create daily rituals is a goal for Mati and Kaitlyn to create balance between work and life. Time at the beach and coffee are two of their favourites.

“I love a good cup of coffee. We live in South Fremantle and for me, breakfast and coffee at Third Wheel with Mati and a beach walk is my perfect morning. If I could do that every day I’d be the happiest person. It sets my day up for going well. I feel like I’ve had such a good day when I can start it like that. I love the community aspect, going to the local coffee shop and everyone knows everyone there,” says Kaitlyn.

For Mati it’s an ocean swim.

“There’s nothing better,” says Mati. “It shocks your system, wakes you up, you’re in nature. It’s not just rolling out of bed and going to work. It breaks up the day and feels like a vacation.”

Take everything as a lesson but keep looking forward

Kaitlyn and Mati admit that their passion for the business means they often take on a huge workload which at times has been overwhelming. But rather than reflecting on what they could have done differently, they see all their experiences as a learning and focus on the future.

“I think it sort of happened exactly as it should have happened. When we started it was bare basics, with nothing and it just went from there. We didn’t overextend, other than ourselves. You got to put in those hours in the first place anyhow,” says Mati.

Winterwares and Kuld Creamery

Remember why you’re doing it

Despite the stress and long hours, Kaitlyn and Mati love the joy they bring to their customers and the community spirit at the stores.

“It’s pretty great that everyone’s always excited when they come in. It’s really rare to have a bad day at work. The only way we have a bad day is if we make it a bad day personally,” says Mati.

“Everyone’s in a good mood when they’re buying ice-cream,” says Kaitlyn.

“It’s good for the soul. We have the best job in the world – we get to give people ice cream all day. Everyone is always happy to be here. I don’t know how many jobs are like that, where people are genuinely excited to be here. We get to create that. We see people with our ice cream and how happy it makes them and we get to be a part of that joy. How many jobs are there like that?,” says Mati.

Vintage ice cream scoop with roasted strawberry kuld creamery hand churned ice cream

Winterwares and Kuld Creamery

Enjoy the happy vibes at Kuld Creamery’s stores at 460 Beaufort Street, Highgate and 11 Essex Street, Fremantle.

Louise Coghill

Conversations about mindful travel with Louise Coghill

Louise in her Fremantle Studio, where she's based between overseas adventures.
Louise in her Fremantle Studio, where she’s based between overseas adventures.

Louise Coghill is a storyteller, photographer, an adventurer and a caffeine addict. She’s hiked to Everest Base Camp, walked along the Great Wall of China, hitchhiked through Laos, and rode horses through Mongolia. She splits her time between her home in Perth and living months at a time in challenging and beautiful foreign countries. I’ve been enjoying chatting with her about how she manages to live intentionally to make the best of both ways of living. Here she talks to us about how travelling to far away places helps us to live our best life here at home.  

Tell us about how you got to be doing what you’re doing.

I was a storyteller first, so I studied Film and TV. I took one unit in photography and didn’t like the assignments and figured it was never going to be my thing.  It wasn’t until I moved to a sleepy little town in the Daintree rainforest, where there was no film industry that my love for photography started to grow. I bought myself a camera so I could make my own films, but I started taking pictures too. I didn’t have many friends at first, so I would take my camera and go on little adventures. Photography got me out of the house, I didn’t mind doing things on my own and immersing myself in nature, and so very quickly photography became about the lifestyle that came with it.

But it wasn’t until I went to India to film a documentary for my friends charity that I REALLY started to fall in love with it. I was capturing portraits, and life in the slums of India. I put it online and people were liking the images, and I started to realise that I enjoyed taking the photos more than I liked making the film, and so it’s been photography ever since.

Although my beginnings in the film industry is what shaped my style, telling stories is still my favourite aspect of being a photographer.

You often travel solo, what’s it like to be far away from home on your own?

It’s a humbling experience being alone in a foreign culture, immersed in a new country and not speak the language. Surrounded by people, yet feel so lonely. Travelling though rural China, I spent weeks not having a conversation with another English speaker. I had to learn how to be alone with my own thoughts. Talking to people tends to give me energy, so I had to figure out how to be who I am with nobody else around. 

Yaks heading home with equipment from Everest base camp
Yaks heading home with equipment from Everest base camp

What is it about travelling that makes you a better version of yourself? 

You only learn certain things about yourself when you’re really pushed. Going up Everest I had a chest infection, and I found – this is going to sound lame and clichéd  right now – I found an inner strength that could only be found by doing something so gruelling. Now I have that, it was always there, but I unlocked it in that moment. I’m sure if I was at home in a tough situation and I needed to find that strength, I would, but I’m just never really forced that far out of my comfort zone. That’s the thing for me with travel, I get pushed out of my comfort zone, and so it grows.

Image from 'The Dreamer' photography series
Image from ‘The Dreamer’ photography series

Do you have any daily rituals when you’re at home?

First thing in the morning, I make a big pot of coffee and read my book. I generally drink way too much coffee, so I can keep reading, so I might have to replace it with tea!  It’s such a big one for me, if I don’t get the chance to do it, my day doesn’t feel as calm or content.

I also love to go for a run and listen to a podcast. I tend to run longer when I have a good podcast, and I feel like I take in the conversations more when I’m doing something active. And bullet journalling, it’s just filled with to do lists, weekly and monthly spreads and I’ve started sleep and mood tracking, I just feel like my brain works better on paper.

What’s one of your favourite simple pleasures?

I enjoy drawing, but I never give myself time to do it because I think I’m too busy. I was sick in bed the other day and started drawing for the first time in ages, it felt so good and I sort of realised it’s ok to take time out for these sort of things. If my life is too busy to do the little things that I enjoy, then I’m not really living the life I want to live. 

Do you come back from travelling with ideas on how to live differently at home?

When I was in Mongolia, I spent most of the month without a phone, with no Internet. I was outside all day and living moment by moment. On the way home I kept telling myself “I’m going to cut down on the internet, I’m going to cut down on the internet.” I never manage it for very long though… 

There’s always so many new rituals I want to implement when I come home, like ‘watch a sunset every day’ ‘go on more walks’ but I only ever manage to keep a tiny portion of my new goals. Though each time I travel the resolution strengthens, so I find myself always searching for the next trip to shake up that comfort zone.

I’m putting more effort into enjoying my home life now, making peace with the fact I can’t always be jumping on a plane, I have nieces and nephews to play with, a job and a studio I love. I’m starting to implement all those things I put off for years. Trying to live slower, do little things each day so I feel content, rather than only ever working towards big goals and big trips.

A portrait taken while hiking the Annapurna Circuit in Nepal
A portrait taken while hiking the Annapurna Circuit in Nepal

What does living your best life look like for you?

Living a good life to me is centred around time. Having the time to do the things that matter to me. Those little rituals, the big goals, the trips I want to take, the books I want to read. Often I choose to work less, so I have more time. I actually only work about 6-8 months. I might have a crazy few months but I make up for it by having a few lazy ones too (preferably abroad). Living that sort of life often means I’m not as cashed up as some of my friends, but I don’t often regret it.

I think if you can invest time doing the small things that you really enjoy, you don’t have to spend as much money on buying things to make you happy. I’ve learned to enjoy things that don’t cost a lot. Instead of meeting up with my friends for an expensive dinner we’ll meet up and go for a walk.

I realise how lucky I am that my job lets me live that life, not everyone has that freedom, and I try and appreciate it as much as I can.

Tell us about your upcoming exhibition.

It’s called Terra, and it’s showcasing landscapes from a four month trip through Nepal and Mongolia. I’m also selling my first zine, filled with pictures and stories, like hiking up Everest with a chest infection, while also exploring the role of the traveller and the impact globalisation can have on these countries. 

Climbing to Everest Base camp
Climbing to Everest Base camp

Louise’s exhibition opens at Kidogo arthouse in Fremantle, on November 29th, 2018, from 6.30pm, and continues from the 30th till the 5th of December, 11am – 4pm. 

Winterwares chai latté

How to brew the perfect chai

One of my favourite ways to slow the morning is to have as few plans as possible. To spend the time brewing chai and enjoying it with no place to be but home. I’m an introvert at heart and I really like quiet times in solitude, baking, snuggling under blankets on the couch and generally doing things that feel cosy. There’s nothing cosier than sipping a freshly made chai in bed.

If you’ve been to one of my workshops recently you’ll have been treated to a delicious cup of chai. Not just any chai, my absolute favorite – Prana Chai, made by hand in Melbourne by founders Vincent, Koray & Mario. I brew mine slowly with soy milk (Bonsoy is my go to). It doesn’t take long for the aroma of cinnamon, cardamon and star anise to gently fill the air and the experience of the perfect chai begins, even before you’ve had the first taste.

I spoke to Mario, one of the founders of Prana Chai about how he got to be creating their winning version of authentic masala tea.

Tell us some background on who you are, and how you got to be doing what you’re doing

I first got into hospitality when I started my apprenticeship as a chef after I left school at 16. I eventually moved to front of house and later running my own cafes with my best friend and partner Vincent. At one of these cafés we made chai ourselves for our customers and eventually we started supplying other cafes in the area. After Koray joined our team and many years of hard work, that side business has grown into what is now Prana Chai

What does mindful eating mean to you?

For me personally I practice intermittent fasting and try to eat whole foods and avoid eating too many processed carbohydrates.

Can you share a daily ritual you have that brings you joy?

I can’t go without a bowl of berries with coconut yoghurt, coconut milk, a bottle of yakult, cinnamon and a sprinkling of “the wild” gluten free muesli. Its so delicious and I can’t see myself ever getting sick of it.

What are your tips for brewing the perfect chai?

My best tip is to brew it slowly and to use a spoon to taste the chai every so often until it tastes right. The trick is to catch it before it is over brewed.

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Prana Chai and Winterwares

Perfectly brewed chai

Semolina Pudding with Rhubarb and Blood Orange Compote

Semolina Pudding with Rhubarb & Blood Orange Compote with Katrine from My Capsule Kitchen

Katrine from My Capsule Kitchen

Katrine started her online journal My Capsule Kitchen as a reaction to the onslaught of confusing messages about how to be healthy. She craved a simpler, more joyful approach to food – an alternative to guilt inducing approaches to eating that have strict rules and restrictions. Her philosophy is to be healthy and happy and to enjoy eating. Sometimes that means muesli and green juice, sometimes it involves cake and wine.


Could you tell us some background on who you are, and how you got to be doing what you’re doing?

Food has always played a huge part in my life. I love the memories it creates and how it connects you to who you are, where you come from and what you value. But what was once simple has become complicated.

We live in a world with information overload and are often made to feel guilty about the food we eat. The list of what you should add to or cut out of your diet is long. There is no shortage of recipes or advice but often it contradicts itself and not all of it applies to you. It left me confused and frustrated. I grew increasingly tired of trying to stick to other people’s rules of what my healthy diet should look like.

My approach to home cooking leans on the concept of a capsule wardrobe, which is all about owning less, making you feel good about yourself and finding your own style. I believe that finding balance and moderation is personal and needs more than a cookie cutter ‘one size fits all’ solution.

That’s why My Capsule Kitchen is about letting go of things that don’t serve you, creating a space you love cooking in, and recipe collections that are seasonal, balanced, achievable and most importantly uniquely yours. Green smoothies can happily co-exist with chocolate cake! It’s about shopping, cooking and feeding yourself and your family more intentionally, with less stress and more joy.

What does mindful eating mean to you?

Mindful eating means to me a guilt-free and joyful approach to food. Sometimes your circumstances don’t allow you to approach food or home cooking in a way that you know is ‘better’, but nourishment comes in many different forms. Home cooked meals with local and seasonal ingredients are nourishing and so is take away pizza at the end of a long and tiring day when it brings the family together.

Mindful eating for me is to allow yourself to tune into what is good for you, and achievable, right at this minute. And then enjoy that thoroughly without judgement.

Would you share with us one of your favorite simple recipes?

I love rhubarb because it reminds me of the simple and slow days of summer at my aunty’s house who has a hobby farm and garden. Very idyllic. She always came out of the garden with large stalks of rhubarb, ready to make compote.

Semolina

Per person I use 1 cup milk (hereI used oat milk) and 2 tbs semolina.
Simply combine in a non-stick saucepan and stir as it heats up and thickens. Take it off the heat when it’s still easy to stir, it will thicken further as it cools.

Rhubarb and Blood Orange Compote

5 stalks rhubarb, washed, peeled and chopped into 1 cm pieces
2 small blood oranges, juice only
3 tbs caster sugar

Combine in a saucepan and let simmer for about 20 mins, stirring occasionally.

I made this in advance and have it in a jar in the fridge. It’s nice to potter in the kitchen but it’s also nice not having to stress about all the different elements. Cooking only the semolina in the morning makes for a slower and more mindful breakfast preparation. Then you only have to top it off with the compote and nuts and seeds of your choice.

Nuts and Seeds

Black sesame seeds
Pumpkin seeds
Macadamias, chopped

Best eaten warm!

Katrine uses our Everyday Deep Bowl for her recipe.

Everyday bowl in white