Wells qualified to deliver delicious Italian eats

Locals might recognise the pair from their former post at Tatura Hot Bread, which Sophia and her husband, George, bought about four years ago when they moved to the area after hanging up the milkers at their dairy farm in Nathalia.

They had looked at buying Little Lipari around the same time, but Olivia was still an apprentice baker then, who had completed some of her on-the-job training at bakeries in Nathalia and Cobram.

She finished her qualification while working alongside her parents at their bakery.

After three years, lots of hard work and long hours, the family decided it was time for a break.

Sophia took 12 months to rest and get things done she’d not been able to find time to as an owner of a busy business.

Olivia used the time to gain further skills outside the realm of hospitality — the 23-year-old baker and pastry chef also has a real estate licence and teaching degree.

Sophia and George took their first overseas trip, visiting 17 countries, including Italy, where Sophia searched for her family’s history and connections in the place her mother left at 17 and never returned to.

When they returned, Little Lipari was up for sale again.

Re-energised and ready to get back into hospitality with fresh inspiration from their trip for Italian menus, decor and ambience, the timing for them to buy the business was perfect.

In partnership with their daughter Olivia and her fiancé, Kyle Griffiths, the team has some new ideas for the much-loved little café while keeping the same warm atmosphere and delicious Italian food its regulars have come to love.

Olivia and Sophia are the faces of the café, along with the 13 other dedicated staff you will see busily working behind them in the kitchen, including their Italian head chef Kyron Grasso and Portugese second chef Lara Sa, and out on the floor serving tables.

Though a qualified chef herself, Sophia has enjoyed relinquishing control of a kitchen and channelling her energy into management and functions. She said she couldn’t ask for better chefs and trusted them to continue delivering the delicious dishes they have been since before the Wellses took ownership.

Olivia has also been focused on management and rosters while spending the bulk of her time front of house, wearing her barista hat.

Eventually, she’d like to introduce a cake fridge to the café and get back to making baked sweets to fill it.

George has a more behind-the-scenes role in the business, taking care of bookwork and supplies. Sophia said he steered clear of working alongside his wife and daughter in the café for the most part.

“He says Olivia and I are too much alike and he can’t handle two of me,” Sophia said with a laugh.

For Olivia and Sophia, however, being so similar works in their favour for a synchronised vision for Little Lipari.

The café is open for breakfast and lunch, and coffee and sweets are available all day until closing time at 2pm. Its menu changes seasonally, but always features traditional Italian food.

Little Lipari has also been offering a few unique things on its ever-changing specials boards using dishes Olivia said you wouldn’t usually see in Shepparton.

The venue is also available for night and weekend functions, catering for around 60 guests.

When asked what their favourite dishes were, Olivia and Sophia couldn’t quite decide, tossing around a few ideas: anything with mushrooms, the seafood, Lipari’s Original with meatballs, or maybe the ricotta hotcakes.

“The soup is really good, too,” Olivia said.

“It’s all good,” Sophia said, again praising her skilled chefs.

Well, well, Wells, it might be time to get down to Maude St and see — and taste — for yourself.