Hello,

🍂 Approaching Q4 & A Personal Thank You

As we head deeper into September, I’ve found myself doing a bit of reflecting. We are fast approaching the final quarter of the year, and what an absolutely massive year it has been. Making a complete career change after 15 years in Government Admin was a huge leap of faith, but looking back at where Pressed & Fresh started to where we are now is genuinely humbling.

At the start of the year, I was managing about 15 to 20 loads of washing a week. Today, we are processing up to 30 loads a day! What started as a one-man band has grown into a truly fantastic team.

For me, this has never just been a business; it’s deeply personal. Every single customer means the world to me, and I love having the chance to get to know you, help lighten your daily load, and hopefully bring a little moment of joy to your week. Thank you for making this possible.

🍂 September Savings Reminder

There is still time to make the most of our September offer! Save 10% on any service or subscription package.

💡 Pressed & Fresh Tip: Caring for Autumn Knits

As the weather cools and the chunky jumpers make a reappearance, remember that gravity is the enemy of wet wool! Never hang your heavy knitwear on a hanger to dry or store. The weight of the moisture will drag the fibres downwards, leaving you with misshapen shoulders and sleeves that trail down to your knees. Always lay them flat to dry on a towel, and fold them in your drawers rather than hanging them in the wardrobe.

🥣 Autumn Recipe: Warming Pumpkin Spice Soup

Nothing says autumn quite like a restorative, warming soup. This is a super simple, savory twist on pumpkin spice that is perfect for a chilly weekend lunch.

• The base: Roast 1 peeled, cubed pumpkin (or butternut squash) with a halved onion, 2 cloves of garlic, and a drizzle of olive oil at 200°C until soft and caramelized.
• The spice: Toss the roasted veg into a large pot with 1 tsp ground cumin, ½ tsp cinnamon, a pinch of nutmeg, and a pinch of chili flakes. Stir for a minute until fragrant.
• The liquid: Add 750ml of vegetable stock and simmer for 10 minutes.
• The finish: Blend until completely smooth, stir through a splash of double cream (or coconut milk), season with salt and pepper, and serve with heaps of crusty, buttered bread.

The Persistent Travellers 🌍

This week, I want to shine a light on two brilliant content creators: Kris and Pandy. I’ve been closely following their travel journeys across their YouTube, Facebook, and Instagram channels for a while, and it has practically become a holiday ritual in our house to check if they’ve visited our next destination to steal their tips!

I was incredibly lucky to actually meet them recently when they were staying locally and needed a hand with their laundry. They are the perfect example of why I love what I do—getting to cross paths with genuinely lovely, passionate people.

They produce amazingly helpful, high-quality content, and I highly recommend giving them a follow. I guarantee you'll find some serious travel inspiration for your next getaway!