24 years scone: Yaza up for sale

After 24 years under the same ownership, Nelson’s iconic Yaza cafe is up for sale, along with its famous cheese scone recipe.

“Initially I was thinking of advertising just the recipe and we’ll throw the cafe in for free,” says co-owner Kelly Malone.

“They have been popular since day one and now there are so many scone addicts in Nelson that can’t go without - we’ve created a beast.

“The despair on people’s faces when they come in and see an empty plate, then the joy to hear the next batch will be out soon, it’s priceless.”

Often the scones have sold out before they come out of the oven with the daily record being 10 batches - about 240 scones.

The Montgomery Square eatery was opened in 1998 by Philipp and Donna Jaser (pronounced Yaza).

Six months later Kelly was employed as the chef and within a few months, he and his partner Karen, with their first baby on the way, bought into the business and by mid-2000 were the sole owners.

Yaza’s other co-owner, Beth O’Farrell, came to work there fresh out of school at age 15 and was manager by 18.

Eight years later she bought into the business.

Now, with Kelly and Karen’s family all grown up and Beth’s just beginning, they say the time is right to pass on the institution.

“It will be an emotional day when we officially sell,” says Beth.

“I’ve been here half of my life and I still see customers I served on my first day.”

Both Beth and Kelly agree that cheese scones aside, consistency has been the key to their longevity.

“You don’t have to be the flashiest place in town, but genuine honesty and consistency are key,” says Kelly. “Keeping the prices right has also been part of our success, since I started a long black is only one dollar more,” adds Beth.

“We have stuck to most of the original recipes and menus as our customers tend to get upset with too much change.”

Kelly reminisces about the early days when Yaza also thrived as a music venue.

“We used to have a gig or two each weekend, there was a fantastic local band scene and it was great to be part of it,” he says.

“Being part of the community has been an important factor in our idea of what hospitality is and it’s been rewarding in so many ways. It’s been such a buzz to have our children grow up with the cafe and then work in it - and we’ve had employees experience that too.”

Kelly says, while the last couple of years have been a challenge for hospitality, Yaza adapted well and has come through the other side stronger than ever.

“We didn’t lay off a single staff member, we looked after them and they looked after us. I’d love to give a big shout-out to all who have contributed over the years and been a part of our success.”

Kelly says they are not in a rush to sell, as it’s important it goes to the right people.

“The ultimate evolution would be a passionate new owner bringing their spark into it. We know we have created a gem and look forward to watching its continued success.”