Where did the idea come from?
“I never really thought of myself as a baker, but after baking rusks for my neighbour a few years ago, more and more people reached out to me. They all wanted traditional ‘boerbeskuit’ or farmer’s rusks if translated from Afrikaans. They all claimed that it brought back precious memories. It took them back to a time when they were little served with delicious freshly baked rusks, freshly served from the coal stove.
My husband, Pierre, a sheep and cattle farmer really encouraged me to start baking to more than just our close neighbours and their friends. I eventually agreed and the first rusks were baked in my kitchen. Pierre knead day and night as the orders streamed in.
What types of rusks do you sell?
At first, I only baked traditional ‘Boerbeskuit’ and Aniseed Rusks, but the older the children got, the more financial stress we experienced and I had to diversify. I now bake butter, pecan nut, bran and seeds, macadamia, walnut, health, high fibre, and also bake real buttermilk rusks.
What makes your rusks unique?
My mom, Joey, baked the most amazing Boerbeskuit. She taught me all her secrets. The most important: patience is key! Patience and that great age-old family recipe. I truly believe that rusks must be a journey, a traditional quest that awakens long-lost memories.
What was your biggest mistake?
My dreams was not big enough. I had to start earlier. It would have prevented the costs of expansion I eventually had to cover.
Why do you enjoy it?
I absolutely love being busy. I’ve farmed with Angoras, and I’ve had a piggery… but, farming is not always easy. And, adding to the challenges – we are located in a remote part of South Africa, removed from the hustle and bustle of city life. This really forces one to be creative and innovative to generate an income. I wanted to be financially independent and my bakery helped to finance my three kids’ studies, so it ticked the boxes.
Do you still bake from your kitchen?
It didn’t take us too long to realize that the kitchen was getting way too small. We initially moved to a small butcher’s room we have close to the main house, but we have to make renovations and construct infrastructure to keep up with the growing demand.
How many people do you employ?
Currently, four women. Adeline Mgengwana is a trooper! She truly steers the baking ship. I am committed to appointing people from the community to grow the local economy. All my employees are equipped to do and manage every step of the baking process. They each get the opportunity to mix, bake, handle packaging as well as distribution to ensure that they experience all aspects of the business. This also helps when one of them are on leave as they can fill each other’s roles easily. I also spend time to teach them how to budget, how to invest money and I truly encourage them to buy assets that can ensure a more comfortable lifestyle.