In the early 1900’s on the stoep of “Die Handelshuis” in the Free-State town of Edenville, Ouma Deborah wrote down a recipe on the back of an envelope and was given a piece of a special sourdough culture from the Lalie Viviers. The recipe was mainly used for the enjoyment of Ouma Deborah’s family, who then passed the recipe to her daughter Alet who kept the recipe safe, unaware of the meaning this recipe will bring to her family almost a generation later.
It wasn’t until the late 1990’s that Henri Venter, her loving husband, nudged her on to keep baking the special farm-style rusks he loved so dearly. Soon after his retirement he encouraged Alet some more and they joined forces to invest his retirement monies to buy her an industrial oven, a mixer and employ their first two staff members. They moved from the kitchen to the garage, and there something magical happened.