Annelise Stofberg Cookies

Annelise Stofberg’s story is one of successful job creation, growth and entrepreneurial spirit. And of course home-made cookies, rusks and sweets so popular that ten employees work full-time to keep up supply.

Cookies – ginger, custard, coffee, you name it – are produced in their thousands and sold at boutique outlets and popular markets. Rusks, fudge and other sweet treats, pancakes and good old South African roosterkoeke are the other hot favourites. “It sure does keep us busy!” says Annelise, who hasn’t forgotten her roots and still sells at the Pure Boland Market in Worcester each month.

Her great-grandfather was a butcher. Her grandfather was one. Both her parents were in the industry. So the knowledge and ability to make a living from meat, were passed down to Michelle Basson from three generations before her.

Michelle, owner of Bigos Butchery in Worcester, has become a regular vendor at the Pure Boland Market. She has also gained a number of regulars, who come for their monthly biltong fix, or order an entire month’s meat supply.

Daly Breed

Sold out every time: Trevor Daly sells virtually all his stock at every Pure Boland Market, just as he did – for years – when he had a weekly stall at the Old Biscuit Mill in Cape Town. Even at his boutique store in Worcester, customers come in their numbers. Such great number, in fact, that Trevor and six staff members can make a living off the simplest of foods – bread.

But a Daly Bread is no ordinary loaf of bread, and by now it needs no introduction at all.

Deon de Bruyn went from being daunted by 2 kg of coffee beans that needed to be sold, to signing supply deals with big-brand wineries’ coffee shops (think Four Cousins big) in just five years.

Knowledge, skill, passion, hard work…of course all the elements of a success story are there. The twist is that the first few years were only the beginning of a radically different second career for Deon. Come January 2017, he will have put a quarter of a century’s primary school teaching behind him to focus all his attention on good coffee.

Dream Valley Soaps

A good hand-made soap is not about a fancy mould or an appealing fragrance. It’s about the right essential oils for a myriad of specific purposes, and all-natural plant-based ingredients that heal, restore and refresh.

(And, of course, the pretty shapes and fantastic smells do help!)

Like so many other products at the Pure Boland Market, Lindy Kaese’s Dream Valley Soap is a steal. She knows her soaps have helped so many people, she says, that she wants it to be affordable to as many people as possible.

Yes, stroopwafels are as delicious as they look! If you haven’t discovered them yet:
  • They consist of two sweet and semi-crispy cinnamon biscuits (somewhere between a waffle and a wafer but much tastier!) with a caramel-cinnamon filling.
  • They go from great to divine if you leave them on top of a cup of hot coffee for a few seconds, right before you eat them.
  • Legend has it that they were first made by a baker in the Dutch town of Gouda, somewhere in the early 1800s. By the turn of the century they were still only made in Gouda, but by 100 different bakers!
  • To this day, they are so popular that entire e-commerce websites are dedicated to selling them online. And anyone who has ever been to the Netherlands has probably enjoyed a stroopwafel at least once. Over there, stroopwafels are everywhere.

The traders vary from time to time, but there’s always something for every taste, and we mean it quite literally. This list highlights only the ready-to-enjoy foods that are regularly available at the Groenstoor (but bring along your basket and stock up on ingredients for home cooking too!):


Jess van Tonder and Lizette Kloppers recently turned their hobby into a business. Fresh and funky is their motto, and yes, they deliver! Every salad and vegetable quiche is vegan, gluten free and mouth-wateringly beautiful.

Jacolien's Cheese & Butter

The home-made cream cheese, milk, cream and butter from Wouter Rabie’s farm in the Nonna valley, is quite literally a labour of love.

Labour – hard, hard work – is essential in producing even a small amount of Jacolien Rabie’s cheese or butter. But she does it with love, because the income she generates from selling her products at the Pure Boland Market each month, is what’s paying for her two school-going sons’ extracurricular activities.

To be able to recreate a complicated crocheted garment after you’ve had only a good look at it, is a gift. To sell that garment for less than half the price it would cost in any fashion store, is a gift too: to your customers.

That is how Linda Smit goes about her business. Each month she unpacks her crocheted and knitted goods at the Pure Boland Market and sells them at irresistible prices. Think trendy boot cuffs, crocheted tops, fingerless gloves, beanies – even crocheted baby accessories – that would cost a small fortune in a retro boutique store. Linda sells them mostly to cover the cost of the wool and the yarn.

Mama Rosa's Pasta

An Italian lady’s legacy lives on in Mama Rosa’s Pasta

A little business with a big Italian heart…and a storyline worthy of a Hollywood classic.
That’s Mama Rosa’s Pasta – the wholesome home-made tagliatelle sold every first Saturday of the month at the Pure Boland Market in Brandwacht.

Owner Maria Cardoso and her right-hand lady, Rosie Tembisa, spend each month mixing up ingredients, stretching dough, shredding it to ribbons of equal size and drying them out until just right for for home-cooking. All according to a genuine generations-old Italian recipe – Mama Rosa’s.

Rozelle Dried Fruit

How does one get a fresh peach from a tree into a packet of dried fruit? Through a labour-intensive but interesting process, says Elsabe Visser from Rouzelle Dried Fruits outside Worcester.

Elsabe and her husband Hennie run a dried-fruits stall at the Pure Boland Market. They know exactly what it means to have a busy season. In the couple of summer weeks that the Western Cape’s peaches and apricots are harvested, they have to process about 100 tonnes of fresh fruit on the farm in Breërivier.

A bottle of dessert peaches served at a social. For Sanoline Viljoen that was the start of her seven-year run as one of the stalwarts of the Groenstoor.

It was in January 2009 that she served those peaches to a few family members. Tharina Jonker, founder of the Pure Boland Market, was one of them.

“It dawned on Tharina that I could sell it. She had mentioned late the previous year that she would start the market, but I felt I didn’t have enough time to prepare. After that night I got all the bottles from my pantry and bought fine red check fabric to cover the caps. And lo and behold, my bottles sold pretty well.”

What is it about baby showers that sends (most) women rushing to the stores to buy the best, most useful or cutest gifts they can find?

It’s the instinct to make a new baby feel loved and cherished as soon as it’s born. It’s probably for the same reason that personalised baby gifts have become all the rage in recent years.

Sarie Esterhuizen has been making a living off the trend, embroidering towels, blankets, bath cloths and burp cloths (complete with crocheted border!) for countless little ones soon to be born. “It’s something truly unique; you simply cannot find it in a store,” she says about the gifts she sells at the Pure Boland Market each month.

Mountain Brewing Co.

You’ve heard about the great food, the gifts and the vibe.

But what about the drinks?

Pure Boland Market has hot and cold, alcoholic and soft, classic and a bit more daring…

The three tall, leafless trees right next to the house are barely noticed by anyone. Until Dihana Kloppers mentions, with a bright smile, that she gets the nuts for her exquisite pecan tartlets from them. Every morning begins with a quick pick-up of pecans that fell to the ground.

The story repeats itself for almost everything she sells. She takes simple produce from the farm – Sylvan Rest in the Nuy valley – and turns it into something spectacular.

Fresh Herbs

Chefs are busy people. They don’t sit still at work, they don’t like to keep people waiting and they don’t like to wait.

That’s why former chef Bernette Roux stopped growing beans and cauliflower in her garden, and started growing salads and herbs. “You see,” she says on the patch of earth she rents in the Breërivier area outside Worcester, “I can’t sit around and wait three months before I can harvest something. Now I only do fast-growing crops.”

Worcester(shire) sauce like you’ve never tasted before. Uses for Worcester sauce that you could never even imagine. That’s what you’ll encounter when you stop at Miss J.L. Hall’s Worcester Sauces stall at the Pure Boland Market (or any wine, olive, cheese and meat festival around the Western Cape and beyond).

Each drop is packed with flavour: fruity yet spicy; deliciously savoury with a touch of sweetness. No preservatives, no artificial flavours, no gluten, MSG or fat. Tested for nutritional value and tested for shelf life. A class of its own.