Bennetts of Mangawhai has been crafting artisan chocolates in Mangawhai, New Zealand, since 1998, blending tradition, family values, and a deep passion for quality.
We recently had a chance to speak with owner Emily Bennett about the evolution of her family business, the craft of artisan chocolate-making, the challenges of leadership, and her insights on sustainability, collaboration, and women in hospitality.
Tell us a little about the history of Bennetts Chocolate and how it has evolved over the years.
E: Bennetts Chocolate started in 1998 when Mary and Clayton decided to move to Mangawhai, NZ, to start a chocolate factory. Clayton had a background in chemistry and Mary in hospitality. After training in Belgium, they began developing recipes with fruits, nuts, spices and more. Many of their original recipes and all of their chocolates are still made in Mangawhai to this day.
What's it like working alongside your siblings in a family-run business?
E: We get on great as a family, most of the time! My brothers are well aware that I’m the boss :) so with the hierarchy set, I don’t have to crack the whip too often. Brodie is in charge of his bakery and Harry the café; having our own departments keeps the peace.
As a woman leading in the food/hospitality sector, what have been some of the biggest challenges you’ve faced?
E: My hardest challenge was convincing my brothers to allow me to run the company. Sure, it’s a collaborative effort, but I have the final say, and over the years, they’ve learned to trust my judgment. I rely heavily on my intuition, and I’ve learnt that if you have confidence in yourself, others will rally behind you.
What are some lessons you've learned along the way?
E: Bennetts is still a small company, which means I can connect with everyone on a personal level. Nurturing relationships is a never-ending job, but it is essential to building a cohesive team. All our employees have a unique skill set. I’ve learnt that you can bring out the best in people to the benefit of the company, once you create a culture that people want to be a part of. Our mission statement is simple but resonates strongly: create a delicious product at an honest price.
How do you see the role of women evolving in the hospitality and artisan food industry?
E: I have never felt like being a woman has held me back. If anything, it gives me an edge! Seeing more women in the industry is no doubt empowering, but I believe in merit; you have to be good at what you do.
What advice would you give to women aspiring to start their own food business?
E: My advice would be to make sure it’s something you're passionate about. Your passion for your business will be your biggest driving force. Passion will set you apart and will have others wanting a part of it.
Who are some women in business or hospitality that inspire you?
E: Sally Holland. She does everything to perfection, from building and creating one of the top wedding venues in the world to producing the best olive oil I’ve ever tasted. The design and aesthetics of Bennetts wouldn’t exist without her input.
Amanda Gaskin. In the last 4 years, we have been working with Seachange Studio to elevate our branding. I fully trust Amanda and the team to create and design all things Bennetts.
What’s next for Bennetts Chocolate? Any exciting projects or innovations in the pipeline?
E: The year 2024 was extremely ambitious for us. We set up a new bakery, purchased new state-of-the-art machinery and upgraded our building. We now must consolidate what we have so as not to overextend ourselves. Perhaps 2026 will see us embark on more exciting projects.
How can people support and experience Bennetts Chocolate?
E: Check out our store online, or better yet, take a trip up to Mangawhai for the day. There is so much to see and do. At Bennetts, you can enjoy a coffee in our cafe, treat yourself to chocolate or take home freshly baked bread.
