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Tiny Beets
It started with a mum asking, "what are you doing differently?"
It was 2020. COVID had just hit, and I'd moved from the kitchen of a seafood restaurant to working in a daycare. With babies in the room, I started making purees — the same way I'd always cooked. Real ingredients. Proper flavour. Food I'd actually eat myself, just blended up.
They eat so well here — what are you doing differently?" I just said: I'm cooking food I'd eat myself.
Then another mum said the same thing. Then the first mum came back and asked if she could take some home. Then another asked. Then another. And eventually one of them said: "You should make this a business — no one's doing this in Adelaide." So I did.
Tiny Beets started in a shared kitchen. Five orders a week was a good week. I'd make everything by hand, pack it into silicone trays, and load up the freezer myself.
Four years later, it looks a lot different. We ship nationally. The menu has grown from smooth purees to textured blends, toddler meals, and baby-led weaning foods — covering every stage from 4 months through to the toddler years. And we're trusted by thousands of Aussie parents who just want to feed their kids something genuinely good.
It's still a small operation — that's intentional. Small means every meal is made with care. Small means I know exactly what goes into every cube. And small means when something isn't right, I fix it myself.
