From their quaint store in Doncaster to now a go-to spot in Melbourne’s CBD and Clayton, we asked the owners Erica, Edison, and Cobin on their journey to opening Bing Chillin.

What were the inspirations behind Bing Chillin?

Cobin: There was a big hole for a good late night dessert, hangout location in Doncaster growing up here. Because we felt that a lot of people in our community felt this way and even our friends we built Bing Chillin to give something we would’ve wanted.

What were some challenges you faced opening your first business?

Cobin: First opening we didn’t expect so much growth and love from our community we were overwhelmed but still wanted to deliver a good service so a lot of work in running the place was put on Erica’s shoulders as Edison and I were still working full-time.

What was a day like in the first months?

Erica: Basically every day I come here at 11 usually by myself to cut fruit, toppings, make syrups, and open the shop till 11 pm. Then I would close by myself or sometimes have Cobin or Edison help me if they have time. But yeah, from 11 to 12 it was full on for some time.

Cobin: Yeah, with me and Edison both working full-time, trying to balance our work and running the store, there were a lot of late nights and long hours to keep the store open.

What kept you going through that time?

Edison: It was always a dream to open up my place, forge my path, and build something towards our goals.

Cobin: Also seeing good reviews and praise from the community and just seeing that people now have a place to hang out at night like how we wanted to, really lifted our spirits.

Erica: Seeing our growth and at the start serving locals and people from different places like Sydney was a good feeling.

With your 3rd store in Clayton opening, how does it feel to see your business grow?

Edison: personally, it kind of feels the same as having one store and it 'feels calmer in some sense now than what it felt like when we were opening our first store.

Erica: Now we do have streamlined systems and of course a talented team to help us we feel things have gotten easier.

Cobin: Yeah, we are very lucky for our team and that also lets us focus on our menu, bring our stores to more suburbs and more people.

Ok, time for the real question. What’s your favourite item on the menu?

Cobin: Biscoff, you can’t tell me otherwise. Bischoff by far.

Edison: Thai milk tea for me has a very special place in my heart, developing the recipe and making it was a labour of love. Using real tea leaves to brew tea it’s a nightmare, brewing and straining, your hands are stained orange by the end of it but that makes it more special for me.

Erica: My favourite WAS Hojicha and it was for a lot of people… I get messages to bring it back (maybe we will!). But currently, it’s definitely coffee.

Lastly, from the owners, we want to thank everyone for their support and for continuing to come to Bing Chillin and we are very excited to see what else this year has in store.