It started with a shared obsession: flavour and integrity.
In a sun-drenched Byron Bay kitchen that smelled of slow-cooked stock, two chefs, Peter and Andy, began simmering bones with a purpose.
These weren't just any bones. They were certified organic, pasture-raised and hand-selected, the kind of ingredients chefs obsess over.
From kitchen bench to national brand
Peter and Andy weren't just chefs. They were lifelong friends with a shared belief that real food should be accessible, transparent and made with care.
They started small, cooking batches in three 500L stockpots, hand-filling jars and delivering orders to local stores. Word spread. People loved the taste, and they kept coming back.
Today Byron Bay Bone Broth is sold across Australia and used by families, chefs and home cooks. The heart of the business hasn't changed: slow-cooked broth, made with intention.
Chefs first, always
Byron Bay Bone Broth is still owned and run by chefs. Every recipe starts with flavour, because if it doesn't taste good, it won't become a habit.
- Every ingredient is traceable to its source.
- Every batch is simmered low and slow for 18+ hours.
- Every product is free from fillers, artificial flavours and shortcuts.
Why broth? Why now?
Bone broth has long been a staple of kitchens around the world, from French fond to Asian soups. Today people drink it as a warm, savoury daily ritual and use it as the base of everyday cooking.
The moment Peter and Andy knew they were onto something? Hearing from customers whose kids finally ate their dinner, and from home cooks who swapped stock cubes for good.
Built on friendship, fuelled by purpose
This isn't a story about going viral. It's about doing things right, even when no one's watching: building something from scratch, with sleeves rolled up and values intact.
It's still two friends in a kitchen, doing what they love. And that's exactly how they like it.
