How did Soul Boul first kick off?
Alex: Shortly after I graduated from Uni with my Bachelor’s degree, my family and I went to Bali where I quickly fell in love with the abundance of healthy food, fresh produce and beautifully presented meals, especially the smoothie and Poke bowls! I remember deciding overnight that this kind of kai was what I wanted to bring back to New Zealand – healthy, delicious food. 

Back home in Kerikeri, I bumped into a good family friend who asked me what my plans were and I told him I want to open a food truck. Turns out he had one sitting unused on his property. It was perfect, so me and Dad drove it home that weekend. 

After some brainstorming with my mum and aunty, we landed on Soul Boul for the name, and I messaged Stacey asking if she was keen to open New Zealand’s first mobile smoothie bowl food truck together and the answer was obviously yes. After a month, Stace handed in her resignation as an accountant and we began our journey – a perfect little alignment of the universe coming together for us.

Tell us about the growth of Soul Boul from food truck to cafe.
Stacey: We began Soul Boul in 2016, securing a spot at the famous Splore Festival in Auckland and locked in a location on Raglan’s main street within the first few months of our summer trading. We went on to trade over the summer in the truck and took time off to travel around in the winter. We landed some amazing gigs, and Naked Locals paid us to travel around the country, distributing free soup samples from our truck. 

After four summers we were umming and ahing about what to do next. We were considering selling Soul Boul and going our separate ways when a new gym approached us to open up a container cafe. Although the site was hidden, it gave us a taste of what a permanent location would feel like. So this, in a way, needed to happen, otherwise I don’t think we would be where we are now in our third brick and mortar home. 

What prompted the move into Mount Mainstreet?
Stacey: We used to walk up and down the street wishing and waiting for the perfect little spot to pop up in the Mount. We reached out to real estate agents and after a few months, Sisters & Co approached us to do some catering. That’s when we noticed a vacant spot within their retail space. One thing led to another, and we traded there for three years, starting with just Alex and me, and eventually growing to a team of nine. 

Why make the move to your new location?
Alex: I think our humble little spot at Sisters & Co was always a short-term option, given the tight space (our kitchen was an old bank vault) and us getting busier. We will always be grateful to owners Rodelle and Logan for the opportunity to grow our business.

Stacey: This past summer, our lines stretched all the way to the road, taking up most of the footpath and making it difficult to walk through. Many of our regular customers didn’t want us to move because it is a nice, sunny location… perfect for people watching, too. But now that we have moved, I think our customers understand the vision we had. 

At the end of 2023, we also opened a second store in Made in Hamilton, which is a high-end market, retail and hospitality precinct.

What’s new at the new Soul Boul?
Stacey: We have expanded our menu slightly, while staying true to Soul Boul’s original offerings. Our new kitchen is literally 20 times bigger. We have added focaccia and sourdough toasties, our most popular being the Hammy (sourdough, gherkin mayo, mustard, champagne ham, swiss and cheddar cheese, and gherkins). Drinks wise, we have added the collagen hot chocolate and some new smoothies – my favourite being the Salted Caramel. 

What’s been the highlight of your business journey so far?
Alex: For me, it’s seeing the organic growth and natural development of Soul Boul from the food truck into a fully operating cafe. It has been pretty amazing to see what we can achieve when we put our minds and collaborative energy towards something.

Stacey: Having the flexibility to choose our hours is pretty amazing. Alex and I have both enjoyed the freedom of being able to take holidays and breaks whenever we need them. 

Explain your dynamic as a duo.
Stacey: I think we’re incredibly fortunate to be doing this together. Over the past nine years, we’ve spent a lot of time together trading in the food truck, driving to events, working all day, partying all night at festivals, and on research trips to Bali together. I think we have continued to thrive based on our ability to work so well together. I would say that we are both pretty chilled and don’t sweat the small stuff. We share the work equally and try to help each other out as much as possible. Ultimately, I think that our passion and commitment to Soul Boul keeps us motivated and aligned. 

What do you love about the Mount?
Alex: The Mount is such a special place to live. You feel like you’re on holiday living here, being close to the beach, a beautiful maunga to climb or walk around, and there’s always a lovely energy around year long. 

Stacey: I love how the Mount has everything I need. The beach (with occasional waves), a city, and the bush and mountains nearby. 

Where do you like to shop, eat, and frequent along the street? 
Stacey: Alex and I went out for a burger at Palace Tavern the other night. I’ve had their mushy burger about 50 times. I also love going out to Alpino when the sun is shining. I always love looking at Paper Plane – the owners have such lovely taste. And we love the pizzas at Rita’s. 

What is the best hidden gem along our street?
Alex: Soul Boul’s newest location at 143 Maunganui Road is actually a wee hidden gem!

Soul Boul

143 Maunganui Road

Photography courtesy of Soul Boul.