The evolution of GoodGood has been a labour of love for owners Lachlan Geraghty and Josh Power. Since the duo first introduced themselves to West End coffee drinkers with monochromatic-green hole-in-the-wall pit stop Little Peaches in 2021, they’ve been looking to grow the business in ways that not only benefitted the community, but were also fulfilling and stimulating to the tandem as operators.

And we’re not talking about just tinkering at the edges – Lachie and Josh have taken big swings with each evolutionary step.

The opening of GoodGood saw Lachie and Josh expand into a much larger warehouse space right next door to Little Peaches on Beesley Street, gut-renovating it before implementing a chic and airy aesthetic anchored by polished concrete and otsumigaki – a natural Japanese clay that was applied to GoodGood’s Besser-block walls. GoodGood traded as a cafe by day and a wine bar at night, becoming the local hub that Josh and Lachie had envisaged. But something wasn’t quite right. Despite putting months into the DIY fit-out, the duo felt it missed the mark – it didn’t represent what GoodGood was to them and where they wanted it to grow.

“We were happy with the original space in that we thought it was really beautiful, but we’d come up with the design for the space without taking into account the identity of who we were and what we wanted to be,” explains Lachie. “We wanted something with a bit more personality, because our whole thing is personality. I wanted to bring a bit of Little Peaches back into the space.”

So, the crew hit the reset button and relocated its coffee gear back into the Little Peaches site for a few months as GoodGood’s interiors were peeled back. This time around, Lachie and Josh decided to aim for a design scheme infused with more warmth and depth of tone, while also looking to improve the cafe’s acoustics.

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“The original GoodGood was so beige … I got to the point where I was so over the lack of interest to the eye,” says Lachie. “We intentionally went as far the other way as we can and added as many textures as we could, though we stuck with a pretty clear colour palette.”

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Step inside GoodGood today and you’ll be greeted by a sleek scheme composed of timber panelling, terracotta-hued tiles and textured walls, with the earthy palette broken up by potted greenery. The layout remains largely the same, but Josh and Lachie have extended the kitchen – equipping it with more toys to make it more practical. Additionally, the hulking concrete service counter has been replaced by a floating micro-cement island to better facilitate service flow. The team has also pulled back the cafe’s frontage to create slender outdoor area for dog-friendly hangs, though Lachie informs us that a little more work is to be done on this section.

While the aesthetic shift was a key motivator behind Lachie and Josh’s decision to renovate GoodGood, honing in on a business identity that better reflected their wants and ideas was, perhaps, the biggest driving force at play. And so, with a change of look also comes a change in identity.

“We’ve started the process of changing our business name from GoodGood West End to GoodGood Deli,” says Lachie. “So it’s a deli now, but that is what we wanted to do.”

While GoodGood is still a morning haunt (specialty Sunshine Coast coffee roaster Tim Adams is on deck, as is a condensed menu of breakfast eats) the cafe is applying more focus on a lunchtime offering – something that Lachie thinks is missing in GoodGood’s pocket of West End.

“We realised that there’s a big gap in the market, specifically for lunch,” says Lachie. “I would go up to Aldi to pick something up around lunchtime and it’d be stacked full of office workers buying a box salad. I would speak to a lot of our customers and they would say they go there because the offerings around here are so slim.”

To combat this, GoodGood will soon launch a new lunch menu headlined by a selection of deli-style sandwiches. The addition sees Josh taking charge of the menu creation, drawing inspiration from his familial roots to devise the recipes at the core of the offering.

“Josh’s family background is heavily in baking – his grandfather owned a very successful bakery in Barellan, New South Wales, many years ago,” explains Lachie. “Over the last six-to-eight months, he’s been in the kitchen working on and trialling different breads. So this recipe hasn’t come from necessity, it’s come from passion.”

Josh has hit on a recipe for a fluffy focaccia that forms the crucial building block of the sandwich offering, with GoodGood’s sangers filled with high quality meats and cheeses – all cut in house. Lunch will also include a daily salad and a house-made lasagne, but expect the menu to remain fluid.

“We’re going to have one of those really flexible menus – things will come in, things will come out,” says Lachie, who also informs us that GoodGood has put a pin in its evening services for now, but intend to reintroduce a nighttime format in the near future.

As GoodGood enters a new chapter, Lachie is appreciative of the support received from the cafe’s clientele – both newcomers and OG customers from the Little Peaches days. In a time where hospitality operators are dealing with razor-thin margins and cost-of-living struggles, being able to return to the drawing board to this extent is a privilege that Lachie and Josh are endlessly thankful for.

“We didn’t do the renovation because the community said they needed it – it was very much us,” says Lachie. “It’s cool to me that we’ve been flexible enough – and lucky enough, with the support from our customers – to grow and evolve throughout this process. There’s been a lot of iterations of GoodGood, but I think that’s the beauty of it. We’re lucky to get to this point where we’re finally ready to launch what should have been the business from the start.”

GoodGood is open to the public from Monday to Sunday – head to The Directory for operating hours.