After a two week renovation period, the first branch of The Deli Coffee Co has opened, on Kloof Street, home to the former Melissa’s, ironically the first outlet which Melissa van Hoogstraten opened twenty years ago. Melissa’s has closed down all its company-owned stores, while most franchise stores have changed their names, and are continuing to operate, the company having gone into liquidation. Continue reading →
KAMERS has grown over the past 13 years, to become a showcase of the innovation and hand-crafting talents of entrepreneurs from around our country. KAMERS opened in Cape Town yesterday, at the Castle of Good Hope, which celebrates its 350th anniversary this year, and runs until Sunday. It probably is our country’s largest pop-up market, and was the first to create this trend! Continue reading →
The Honest Chocolate Café opened a week ago on Wale Street, in a building next door to where it operated Honest Chocolate, the first outlet from which the owners Anthony Gird and Michael de Klerk first made and sold their artisanal dark chocolate in 2011. The Honest Chocolate Café sells all things chocolate, a blackboard as well as a menu detailing what treasures one can order.
Anthony says he ‘stumbled’ into chocolate-making, not having any culinary background. Using raw cocoa powder he had found in health shops, he experimented with it to make chocolates that his friends loved. Michael was living in London at the time, specialising in website design, and he too was experimenting with chocolate-making, having been inspired by a friend in New York to do so. The team call themselves ‘imperfectionists’, learning as they go along. They have started with making moulded and dipped truffles, and sold their first handcrafted chocolates at the Old Biscuit Mill. Their chocolates do not contain dairy or emulsifiers, and they only use natural fructose. The raw organic cocoa beans are sourced from Super Foods, who in turn source them from a co-operative in Ecuador, which is also known to make one of the top chocolates in the world. Their cocoa beans are not roasted, unlike other cocoa producers. The beans have a great aroma, have anti-ageing properties, and are good for the heart. They use agave nectar instead of sugar, which is low GI, and is therefore diabetic-friendly. In addition to truffles, they make small slabs, each new product wrapper designed by a different designer: a rabbit on the 72 % bar, and an illustration of the Kalahari desert on the Continue reading →