Moemas - Johannesburg 4.77

To make a Moemas you need:

1 homesick South African in London – that’s me, Danielle
1 Englishman who was ready to relocate to the other side of the world if it made Danielle happy – that’s me, Mike

Danielle’s 8 years of training as a pastry chef and working for some of the best eateries in the city, including Baker and Spice, Sally Clarkes and Ottolenghi’s
A huge dollop of excited belief that the best of these places could be brought back to South Africa

Ideas and plans baked as we grew a catering business from our home kitchen (one which now continues in the very much bigger kitchen of Moemas)…
We wanted Moemas to be about joy, beauty, quality, and all the things that are important to us – like good people, good, fresh food, cakes and pastries, made daily on the premises, with seasonal produce, and only the best quality ingredients… We also wanted it to be about family and so Moemas is very much a family business.

The original Moema is a woman called Joy Anderson – Danielle’s grandmother. She is called ‘Moema’ by all her grandchildren and great-grandchildren, because her eldest granddaughter, Niven, not being able to say Ouma, called her Moema instead…