Five Minutes with/ 29/10/2024/

Five Minutes With Lois Parmenter of Six Ounces Coffee

Anne-Marie Jones interviews Lois Parmenter.

Pictured: Lois Parmenter.

How long have you been in business? How did you choose the name 'six ounces'?

six ounces has been up and running for 3 and a half years, but it feels like a lifetime of passion packed into that time. The name 'six ounces' is a nod to the classic six-ounce pour of a flat white—just the right size for a beautifully balanced coffee. It’s a little tribute to both our love for coffee and New Zealand’s coffee culture.

What advice would you have for young entrepreneurs, or anyone thinking of starting a new business?

Don't wait for the perfect moment—it never comes. Just start. There will always be unknowns, but learning as you go is part of the journey. Build a strong network around you and trust your gut, because no one knows your vision like you do. And never underestimate the power of resilience; there will be tough days, but that's where the real growth happens.

What have been some of the struggles or hard parts of your business?

Hospitality is no walk in the park. Staffing can be tricky, especially when trying to find people who fit your culture and vision. Also, juggling work and personal life, particularly as a mum and business owner, is a constant balancing act. Covid was a curveball too—pivoting and staying afloat during lockdowns really tested our flexibility and creativity.

I love that you're a dog-friendly cafe! Tell us about your pets.

Thank you! We love dogs, so making both six ounces and Scoundrel spaces where people can bring their furry mates was a no-brainer. Our American Staffy, Brixton, is a huge part of the family—she’s full of personality and a bit of a café regular herself. There’s something really special about seeing customers' dogs become part of our community too.

You've had quite an interesting work history that's taken you all over the world, what are some highlights of your experiences?

I've been lucky to work and travel across both the UK and New Zealand. One standout was working at Al Brown's Depot in Auckland—it taught me a lot about slow food, quality ingredients and the true art of hospitality. Growing up in London, I also had the chance to work in the ever-vibrant hospo scene there, which really sharpened my business and branding skills. Every experience has shaped the way I approach running my own businesses now.

Are there any inspirational women you look up to, or quotes you'd like to share?

Mel Brown at Specialist Cellars is definitely someone I admire. Her journey from chef to wine expert and the way she has championed New Zealand wines on the global stage, is nothing short of inspirational. She’s shown how blending passion with persistence can lead to great things. I love how she connects people, wines and stories—it’s a perfect example of how food and drink bring people together.

A quote that comes to mind is from Mel herself: “Provenance, flavour and quality are at the heart of everything.” It’s a philosophy I also live by in my businesses.

Outside of work, what do you like to do? What are some places in Christchurch you would recommend?

Outside of work, family time is everything. We love taking the dog for walks in the red zone—it’s such a peaceful, open space to explore. On sunny days, we often head to the beach at Sumner or New Brighton, the perfect spots to unwind. The Port Hills are great for a hike and the views are always worth it.

In winter, we make the most of being so close to the snow, with trips up the hill skiing and snowboarding. Road tripping and camping around Aotearoa is a bit of a tradition for us, especially over summer. The South Island has so many beautiful spots, from the lakes of Wanaka to the rugged West Coast—there’s always a new adventure just around the corner.