Meet Our Makers: Alistair Parker & Hayley Molloy - Molly Woppy

For 20 years, Molly Woppy has been baking joy into homes, cafés, gift boxes and treat cupboards across New Zealand. Founded by Alistair Parker and Hayley Molloy, this much-loved artisan cookie brand is known for its homestyle baking, generous flavours and unmistakably moreish cookies — from bold, chunky classics to indulgent gluten-free and vegan options that never feel like a compromise.

Proudly handbaked in New Zealand and even served on the national airline, Molly Woppy continues to bring a little everyday happiness to cookie lovers near and far. For many, it really is love at first bite®.

C&C: Can you tell us a bit about the early days of Molly Woppy? Where did the idea come from and how did the business get started? 

We both worked in hospitality in New Zealand, where we met, before heading to London and spending a couple of years working in some of the top restaurants there. By the end of our time in London, Hayley was pregnant, so we made the decision to return home to New Zealand.  In the first couple of years back in Auckland, after some great success, I realised I didn’t want to continue as a head chef working 80-hour weeks in restaurants. With a young family, we were looking for a different direction. While in London, I’d seen how well simple products like biscuits and biscotti worked as dessert offerings in restaurants, so we began exploring that idea at home.  I trialled it in the restaurants I was working in, and it quickly gained traction. Guests would return specifically for the biscotti and ask where they could buy it outside the restaurant, that’s really where the idea of taking it further started to take shape. The name itself actually comes from Hayley’s family nickname, inspired by an old story that used to play on the radio and the close spelling of her surname.  On my days off and weekends, I started making biscotti at home. We sold it to a couple of cafés and small retailers, and with the help of a friend who designed our early packaging, we began taking it to markets. It grew quickly from there, we even had to install an industrial oven in our dining room to keep up with demand.  From there, we converted a studio in our backyard into a small commercial kitchen and brought in our first employee, and the business just continued to grow from that point.

C&C: What has the process of getting Molly Woppy ‘on the shelf’ and into retailers been like? 

Hayley: Molly Woppy has been a real labour of love since we first started in our family kitchen. We simply learnt as we went along.  We started out by supplying biscotti to cafés in branded jars. From there, things grew quite organically, with people coming to us.  At the time, we had two young boys, so we were juggling family life with baking, taking calls, processing orders, and making deliveries. It was very hands-on, but it allowed the business to grow naturally over time.  As demand increased, so did the opportunity to expand into retail. Today, we have a small, dedicated and appreciated team around us. 

Alistair: It started with a small range of biscotti, which was a really strong product from the beginning, tasty, distinctive, and something a bit different for the market. 

People picked up on it organically quite quickly, and demand grew faster than we expected, which was exciting then and still is now.  We found that when you have a quality product, there’s a natural appetite for it. As we moved into delis and independent retailers, the brand really began to grow, and that’s when we had to start thinking about scaling, bringing in staff and developing packaging and branding that worked on shelf. That was a real learning curve for us in terms of building and growing the business.  It took years before we entered grocery. In the early days, it was very much focused on specialty food stores, hospitality, restaurants, cafés, and markets, everything was independent and built step by step from there. To this day we work very closely with these original and loyal customers. 

C&C: In that process of getting the products ‘on the shelf’ and going through that evolution, how did you end up working with a distributor and why did you choose to work with Cartel & Co? 

Alistair: We don’t actually use a distributor in New Zealand.  We still manage that side of the business ourselves. But outside of New Zealand, working with a distributor is absolutely critical for us.  That’s where Cartel & Co come in. They represent Molly Woppy in key markets, and it’s very much a partnership that has to work well for both sides. It’s an important relationship built on shared goals and mutual respect.  For us, it’s about working with people who are just as passionate as we are, people who genuinely want to ‘share the love’ of great food every day.

C&C: One of the standout aspects of Molly Woppy is its dedication to being environmentally friendly. Can you tell us some more about how you’re working to make Molly Woppy as environmentally friendly as possible? 

Hayley: It’s an ongoing focus for us, starting with our ingredients. We aim to use quality ingredients, ideally sourced locally where possible. Reducing food waste is also a key priority, and our packaging plays an integral role in achieving that. We’re always working to reduce our environmental impact while still ensuring product freshness and an appropriate shelf life.  We also work with suppliers who hold strong sustainability credentials, including Toitū Carbon Zero certification. We’re continually exploring better solutions as technology and systems evolve.

Alistair: It’s an ongoing journey for the business. We’re fully committed to sustainability across everything we do, packaging, food, and all aspects of the operation, and we’re always looking to build on that.  It’s not always straightforward for a small business, as there are costs involved and careful consideration needed to source the right materials and ingredients.  In terms of waste, we run a very tight operation. We use high-quality ingredients and our team produce under careful, precise processes and systems to ensure consistency and quality, which means we’re able to keep waste to a minimum.

C&C: If I was brand new to the Molly Woppy world, which product would you recommend that I try first? 

Kate: I’m a bit biased as I’m coeliac, which is actually how I was first introduced to the Molly Woppy brand.

I’d definitely say the Milk Choccy Chunk is my favourite, you honestly can’t tell it’s gluten free. It tastes just like a traditional cookie, with no compromise on flavour or texture.

Hayley: I would definitely say the White Choc Dipped Gingerbread Fingers, they perfectly balance crisp, spiced gingerbread dipped in sweet white chocolate.  It’s a delicious combination and balances indulgent and comforting.  

Alistair: I’ve loved the biscotti from the very beginning, it’s crisp, moreish, and really satisfying. But what I love most about Molly Woppy is that all our products are about sharing great food made properly, indulgent but uncomplicated.  From gingerbread kids to melting moments, everything is crafted with that same approach. We also have a café range, which we haven’t yet launched in Australia.  Personally, I’m a big fan of the gingerbread, it’s iconic for us.

Kate: We have cookie jars in the office and it’s always a great sign when even the directors can’t resist them!

C&C: What do you envision for the future of Molly Woppy as a brand? 

Alistair: One thing that really defines us is our commitment to quality. And when I say quality, I mean everything, our products, our people, and the way we show up as a brand. We sit firmly in the premium space, and that positioning is key to the growth of food companies like ours.  We want to grow and scale, but never at the expense of our integrity. Maintaining that standard of quality and staying true to who we are is essential. Premiumisation matters, but only if it comes with consistency, care, and authenticity.

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