This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution.

We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it.

Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen.

In this episode:
How Ollie turned a dying frozen yoghurt brand into a national name
Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all)
The full story behind the Yo-Chi x Tokyo Lamington collab
Why "same values" beats big money every time in a good collaboration
The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes


Key Takeaways

On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver’s words: "Put it out there, let it simmer, and see what happens."

On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business.

On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks.

On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit.

On sustainability as more than a gesture: Yo-Chi’s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose.

On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver’s answer: "Stay true to yourself. Stay curious."

About Oliver Allis & Yo-Chi

Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting. 

About Eddie Stewart & Tokyo Lamington

Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration. 

This episode is proudly brought to you by Seaway Logistics, local experts in global trade. 

Seaway website: https://www.seaway.com.au

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Keywords: 

Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality,  Cult Food Brands, Yochi founder 

This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution.
We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it.
Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen.
In this episode:
<ul>
<li aria-level="1">How Ollie turned a dying frozen yoghurt brand into a national name</li>
<li aria-level="1">Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all)</li>
<li aria-level="1">The full story behind the Yo-Chi x Tokyo Lamington collab</li>
<li aria-level="1">Why "same values" beats big money every time in a good collaboration</li>
<li aria-level="1">The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes</li>
</ul>
 Key Takeaways
On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver&rsquo;s words: "Put it out there, let it simmer, and see what happens."
On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business.
On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks.
On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit.
On sustainability as more than a gesture: Yo-Chi&rsquo;s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose.
On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver&rsquo;s answer: "Stay true to yourself. Stay curious."
About Oliver Allis &amp; Yo-Chi
Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting.&nbsp;
About Eddie Stewart &amp; Tokyo Lamington
Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration.&nbsp;
This episode is proudly brought to you by Seaway Logistics, local experts in global trade.&nbsp;
Seaway website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au</a>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Keywords:&nbsp;
Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality,&nbsp; Cult Food Brands, Yochi founder&nbsp;

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.