New Hope for sweet maker
Gourlay’s plans to expand and offer viewing of production
oldest confectionary manufacturer still using traditional methods is eyeing off a massive growth agenda after unveiling plans for a new factory in a heritagelisted building in Tasmania’s north.
Gourlay’s Famous Sweets, founded in Launceston in 1896 by William Gourlay, and owned by the Woods family since 1970, has lodged an application with the City of Launceston to build a new factory
inside Thistle St West’s heritage-listed Door of Hope building, the former pre-1920 Coats Patons textile factory.
Michael Wood, who alongAUSTRALIA’S side wife Anita bought the business from his parents, Kerry and Bev, in 1999, said the relocation was pre-empted by a parallel proposal by Penny Royal World to redevelop the building that was the site of Gourlay’s existing factory.
However, Mr Wood sees much upside for his business.
“There is potential for growth in the business, at the moment we are really struggling to keep up with production,” he said.
Gourlay’s currently uses 4½ tonnes of chocolate and six tonnes of sugar a year to produce its sweets – all made with traditional methods and original equipment – but, should council approve the proposal, he would look at hiring an additional confectioner and ramp up production.
“In our new premises, we’ll be able to display more of what we’re manufacturing,” Mr Wood said.
“Some of what we do now is hidden away, it’s not actually open to the public.
“There would be another two areas where we can do window viewing so people can have a look.
“First of all, we need approval to operate at Door of Hope. Once we get that, we’ll apply for approval to have tourists and the public to come in and have retailing and sampling.”
Gourlay’s sweets are currently only sold from its Quadrant Mall retail shop, which has been there since 1980. The current application will not affect its operation.
Gourlay’s also manufactures a number of products on contract, such as honey drops for Tasmanian Honey Company, chocolates for House of Anvers and honey almonds for Sunrise Bakery.
Mr Wood said the success of the business was down to a mixture of moving with the times but respecting its heritage.
“The name of Gourlay’s is well-known in Tasmania,” he said.
“People have said why don’t you change the name? Well, if we changed the name we’d end up going broke, I think.”