Showing posts with label sunday. Show all posts
Showing posts with label sunday. Show all posts

Friday, 22 August 2014

Needle vs Thread

Give us a little bit of background behind Needle vs Thread

Needle vs Thread started in 2006 under another business name (Plus 1 Design) and looked vastly different to what it does 8 years later.  I've tried every craft there is and none stuck with me until I was given a sewing machine (with the intent to alter clothes) and fell into bag making.  I started with very simple fabric pouch style bags and made some for local (Sydney) bands that I knew and worked with.

We sold some bags alongside t-shirts on their merch-stands and others were used to package limited editing albums.

The name Needle vs Thread is actually the name of an album that I sewed the packaging for!  I made 20 of them, as well as the band name - Seaworthy (being proud supporters of all things Aussie, you can check out the band on their facebook page "here").  When I needed a new/better business name, this one seemed to fit perfectly and I think earned it!



In the 8 years I've been making bags, my skills have improved and with it, the kind of bags I'm able to make.  In the last 4 years my current range has really taken shape and turned into the Needle vs Thread you know today.



I have a background in graphic design (I was working as a freelance web/print designer when I started sewing) and this helps with my product development and branding.  I do all the graphic design and photography for the business and I think you can see this has carried through.  People notice that NVT has a particular aesthetic, which is getting stronger by the day!

What is it about Japanese fabric that attracts you

Japanese design is just so beautiful.  There's an amazing attention to detail in it and always a simplicity (even in the complicated patterns!) and the balance just works so well.  I like both traditional and modern Japanese prints.  The modern Japanese work is clever and quirky and the colourways are always spot on - bold when it suits, subtle when necessary.



My favourite fabrics are Etsuko Furuya's "Echino" range.  Her bold graphics and even bolder colour combinations are just stunning.

The fabric has a hand screen-printed look that sets it apart from many others and makes it fit in especially well with the handmade products.  There's a good variety across the range, so it means I can use a number of fabrics on different bags at any one time without all of them looking too similar. 

Now making bags is no easy feat by anyone's standards.  Yet your unique designs are made to last AND look gorgeous at the same time (win-win!).  From concept to finished product, what are the steps you take to get that perfect pattern/design/template and what types of machinery do you use to ensure durability

Concepts for bags are constantly taking over my brain!  I have more ideas for bags than I'll probably ever get to make.  Whilst I have formal training, I'm lucky that pattern for bags comes pretty easily for me.  I start with a rough sketch, then work through design details in my mind and on paper.  There are always a lot of initial options for closures, straps etc so I work through these until all the design questions are resolved, then get to the making the pattern.  This is usually paper that gets cuts and folded to shape.  Once the paper pieces fit, I start making!  Most of my bags thus far are simple enough that it works first go, but occasionally there are tweaks and remakes required.



I learned early on that having the right tools for the job was key to making good products and making them well.  The vintage industrial sewing machine that I found on a footpath next to the house I lived in Marrickville many years ago, changed what I was able to make and how I worked.  It enables me to sew heavy materials like vinyl and also to work quickly. 



The vinyl that I use is upholstery grade and chosen for its durability.  I don't believe in making something if you're not going to do it well and make it last!  I also use an ElnaPress (ironing press) to fuse professional quality interfacings that give my bags structure and crispness that you can't get using cheaper products that ultimately don't fuse well or stay fused.  The better interfacings need a lot of heat and pressure and you can't achieve this with a regular iron (or you can, but it will take a very very long time and the finish is not as good).

I only use metal hardware on my bags because it's stronger and looks so much nicer than plastic.  I use seatbelt webbing for the straps and this has to be melted to prevent fraying so I get to play with a butane torch every day for that job!  As well as this, I have a rivet press, an electrical rotary cutter that can handle 8 layers of vinyl and 50 layers of cotton at once, hammers, chisels, pliers plus all the usual sewing equipment! 



What or who inspires you

I'm inspired by my own personality traits as much as anything.  I'm pragmatic by nature and a perfectionist. I strive for everything I make to be practical but also look great and solve as many design/use problems as it can.  I like to complicate things, but only as far as they are useful.  I've tried to simplify my work in the past, but it goes against my nature and ultimately what I see as the beauty of NVT products.

In terms of outside influences, I study handbags a lot.  I'm not looking at what brand, colour or fabric they are, but what shapes they are, how the straps are fixed to the bag, how the bag closes, what function it has and so on.  I'm also influenced by the fabrics that I work with in terms of motivation to make things!



As well as this, many years ago I was looking for a particular handbag hardware that was very difficult to find.  I found a lady in Melbourne who sold hardware and patterns for bags and I asked if she could get what I needed.  She could!  This was the start of what I now consider a friendship with the wonderful Nicole Mallalieu (you can find her "here")

Nikki's patterns are amaaaazing!  I own a few of them and the detailed instructions within them taught me all about the finer details of bag making.  The way she finishes every detail so perfectly is a constant inspiration to me.  Nikki has always been incredibly generous with both her advice and encouragement, and it has been a real pleasure getting to know someone as talented at making bags (and garments and the patterns for them!) as her. 

Market life: it keeps you real, it keeps you grounded. What role do markets like Marrickville play in the world of Needle vs Thread

Markets are the life-blood of Needle vs Thread!  Most of my sales are through markets. I don't currently sell my products through retail stores, and finding time to keep my online shop well stocked is difficult, so markets are what keeps things going.



I love markets because I get to interact with customers.  I learn why they do (or don't) buy things; I see what they love about my products; they tell me what else they'd like to see.  The feedback from people I meet at markets is invaluable.

Marrickville was my home for 5 years before I moved to the Blue Mountains and I loved living there and love being able to visit there regularly now. 

The market itself is amazing and I'm very glad to be able to be a small part of it. Starting at Marrickville in June 2014 gave me the push I needed to make Needle vs Thread vegan as I saw the demand for it there, more than anywhere else I trade.

Most products were vegan already, I just had a few small leather components on some products and the occasional leather bag in the past.  This caused unnecessary confusion for customers, so the change has become a very positive one that customers (especially at Marrickville) have really welcomed!

It's another example, in a long list, of a decision I've made based on feedback that has helped Needle vs Thread grow into the business that it is - one that keeps me very busy and makes me very proud to call mine!




***********

And we thank the FABULOUS Kirrily for sharing just a little bit of the complexity of making ridiculously fantastic bags and if you keep up to speed on her Facebook page (which you can find "here")you will see new additions as they are "born" so to speak. She can be found 2nd, 4th and 5th Sundays of each month!



Friday, 1 August 2014

MUCHOS GRACIAS!

quirky_way

Julia

borneo_vee

jackie_m

rindfleisch

rollerfit

Mai Creation

The Nutritionista

My Kitchen Stories

acully

The Backyard Picklery

Glory Box Designs

nat_bowie

thechairoom




Friday, 6 June 2014

Lee & Wami talk free range, organic and biodynamic

From free range eggs to biodynamic fruit and veg: you are now a well entrenched and much loved stallie at Marrickville Market.  What do you love most about market life

The markets are where you go to get something that is not available at your local store, an experience, something unusual or just a bargain.  We love being the one who brings this to people.


Your eggs literally "fly" out the door.  Can you explain what defines "organic" and "free range" and why they not only taste better, but more importantly, why we should choose to buy these types of eggs as opposed to those in the local supermarket


Well freshness is always a consideration and the usual story of supporting the little guys is a nice one too. What can I say: they are certified organic free range, no beak trimming with an open gate policy eggs: so if you ever want to pop in an ensure they are what they say they are then, you can!

Miso: we love it, the customers love it, it's something unique and you sell it ready to serve with hot water AND as a cookie!  What exactly is miso

Miso is a fermented condiment that is hugely popular in Japan and other Asian countries.  It has a strong pungent and very salty flavour.  This is the base stock which is used to make miso soup and has a whole variety of other uses and applications.

One of my personal favourites is miso on bread or crackers (whatever suits) with avocado: yum, yumm, yummmmmm!

It also makes a great dressing diluted with a little water or Mirin (Japanese rice wine vinegar), it is excellent as a marinade for meats (especially seafood)...the list goes on and on.  If ever you are stuck for ideas, do an online search for some suggested recipes.


The basics of making making Miso are:

Par cook brown rice/barley and soya bean.  Add a culture called Koji, water and salt. Put the mixture in a special room to ferment.  Once fermentation has taken place the Miso is then brought out and blended into a paste which some people think looks like peanut butter (I say this because this is the most common question we are asked..."oh! I thought it was peanut butter").

Miso is a wonderful superfood which is alive: if you look up the health benefits of Miso you will be richly rewarded!


Amongst your produce, you have biodynamic blueberries, mangos and insane tasting dragon fruit.  For those who may not fully understand, can you give us a bit of insight as to what "biodynamic" means, how it aids our overall wellbeing, why it's an important part of our daily intake of goodness and how it differs from say, organically grown produce

The quick answer for bio-dyniamic is "super organic".  You have all the organic principles that you must follow and then have another set of principles above and beyond that which must be adhered to.  The benefits to the earth and land have been shown many times over in research that has been carried out.


And what about us?  Well, I solemnly believe we should eat what we are guided to by our own intuition as we have the ability to make the right choice for ourselves at each step of the way.

From your perspective, what is it about markets like Marrickville Market that form an integral part of the community and why should we, as consumers, support it as much as we can

The basic premise for markets, in our opinion, is it gives people a chance to experience something which is outside the norm of what you would find in other places.

If it tickles your fancy or floats your boat then head on over and join the fun!




**********

Reckon there's something in that for all of us don't you?

Take it from us, there is standing room only for these guys and once you taste their produce you will too will become enslaved to their goodness and have a bit of a laugh while you're at it





Friday, 30 May 2014

The Backyard Picklery with Patrick & Francesca

Can you give us a little bit of the story behind The Backyard Picklery

The Backyard Picklery started a little over 2 months ago, but the idea of it started late last year.  After getting engaged we (Patrick & Francesca) wanted something we could do together to support our future family and which would be our creation and made through our own hard work.



Patrick has always been interested in food and you can definitely see where he gets his passion: his father building his own food industry business has been a great role model and a wonderful support to him.  Where Patrick is the major "brain" behind all our creations, I am more the quality assurance girl, second opinion person, and let's not forget work minion!

But we both love food and experimenting and we get to do all the things we love together and give people food they can enjoy!



Why pickling

(Patrick) Firstly, I love pickles & jams!  Everything about them is amazing: from the way they taste to the way you make them.

The fact that you can make something in Summer and be able to enjoy it in Winter is just great.  So I think we chose to do pickles because it's just something we both enjoy making AND it's something that lasts beyond a season.



Pickling traditionally were derived from the need to not "waste" anything.  What has been one of the more unusual experiments that you have done which despite/inspite of the odds works and is a seller for you

As we are only starting out we really haven't done much experimenting (yet). Everything we have tried so far has worked out.  Our chilli onion marmalade would have to be our most unusual product (so far) and it's our best seller!

Firstly because it's unusual and secondly because it tastes amazing.  It's absolutely packed with flavour and goes great in anything from salads to steak sandwiches.



So despite (or inspite perhaps) people saying it is different and "out there", it's loved and we have to make more every couple of weeks to keep the stock available.

What is it about market life that keeps it real for you

Selling at market is way more personal than selling to a name or a number over the internet.

You put faces to names, you watch customers return and tell you how they used the product they bought and how much they enjoyed them.

Market life isn't just about setting up early in the morning, selling your product and then packing up again.



You are part of a community, building relationships with everyone around you.  And we can honestly say if wasn't for the markets, we wouldn't have gotten to know the people we have in our lives now, or be open to the opportunities we have been able to be part of.

The markets are an eye opener to culture, peoples lives and others ideas!  We learned so much and been given so many ideas from simply having conversations with people about food!



No week is ever the same.  THAT and the relationships you build....that is what keeps it real!

How would you sum up the world of The Backyard Picklery in 5 words

Relationships
Exciting
New Ideas
Creative
Passion



**********
So now you've read it, we reckon it's time to get in and taste these wonders!  But where to find?  SIMPLES!  Just go in to the hall and there you are....they have insane samples, sensational packaging and if you know what's good for you, you'll not just sample you will buy up BIIIIG!

Huge shoutout and thanks to the crew from The Backyard Picklery for not only sharing some of their time with us, but for being soldiers and purveyors of all things jams, salts and pickles!





Friday, 2 May 2014

Birgitta the Queen of Baking!

When did you have your debut at Marrickville Markets, and how did that come about?


I think I have been here for about 6 years.  I actually started market life at Frenchs Forest Markets but wanted a market which closer for me I decided to give it a go.

I love Marrickville Markets because of its uniqueness and the customers are absolutely wonderful.  

Why the markets? I had returned from the USA after life as a professional chef and decided to try something totally different & it's just grown from there....and the journey continues!


You have an extraordinarily large (and ever increasing we must add!) fan base.  What is it about market life that keeps you baking?

Market life is an interesting business and not easy by any means.  It goes without saying, it's my customers who drive me.  They feel like an extended family and they also provide me with major input to my product range with suggestions and requests, which then provides me with the opportunity to go away, explore and create.




For me the big picture is this: there is nothing better than sharing food with others.

From a tiny little kitchen comes some of the world's amazing creations.  You have your core stock of goodies and have now ventured in to the world of gluten free (which we can personally attest to their deliciousness).  


From start to finish, how long does it take you to make these babies until they are ready for market?


I am continually searching for new ideas or variations of current ones.  Trends tend to dictate a little in what I make and that is as a result of requests from my customers.

Gluten free is a major example of this.  As allergies increase so then does the need to a) gain knowledge and b) find alternatives so as to accommodate and have it translated in my food. This cycle is never ending.

I can make variations of an idea and then make adjustments to what tastes good to me personally, which is a bit a "trial and error" process.

My customers are the final deciders because I will always let them know if it's a new product and then ask for their feedback, including any suggestions they feel might improve the product.

This process can take weeks sometimes or if I have struck the jackpot it will be an instant hit!

The best satisfaction for any stallie is when that golden 'sold out' sign goes up.  What has been your biggest sale of any product in one day?

Hmmmm. Well I guess the answer is a bit seasonal because at Christmas if I ever see another mince tart by Christmas Eve, there are times I would have to scream from the rooftops!

(insert screaming!)

But in winter it is always the Dulce de Leche Brownie

What does the future hold for the Queen of Baking?

At the moment I am starting my little big cake range, which is basically taking a cake like Raspberry Coconut (which is my best seller) and miniaturising it which you could take to afternoon tea's or as a gift.

They look sooooooo cute!

Beyond that?  Well it's about time I hit the web and joined the rest of the universe and expand access to those who can get themselves to the markets to find me!


**********

Fortunately for us, we CAN get to her at the Markets and so can you!  Every Sunday peeps, so if you haven't you must, cause once tried you will be forever enslaved!!



And cause we can, we would like to thank Ciao Mag for allowing us to include this great little article they did on our Queen of Baking recently.