about us

Confectionary / Bakes / Deli Products

NAMMIE was born in 2008.  I had the privilege to be a stay at home mom for our 2 boys of 4 and 1 years old.  With 2 growing toddlers, dad’s income needed a boost.  My husband Robert and I did some brainstorming, because we both knew a 9-5 office job wasn’t the answer. I woke up one morning and I had a clear vision in my mind of a market stall – a colourful polka dot table cloth, topped with wooden Coca Cola crates, filled to the brim with homemade sweets.  I was going to make these and sell it at a market!  There was just one teeny problem…. I only knew how to make coconut ice – haha.  And so the experimenting with making confectionary started.  Some evenings when Robert got home from work – the boys, the dogs and myself were covered in icing sugar.

October 2008, I started selling my sweets at Li-bel’s in Sunnyside. Lientjie made space for us on her stoep. Every Friday morning we had a little market.  I met the most inspiring people who became dear friends.  My passion for creating delicious things and watching people enjoying it, took care of learning more and experimenting more.  And every flop I made encouraged me to try again and again and again (and again…) 

In 2009 the founder of the Hazel Food Market, Retha van Hoven invited me to join her market consisting of a mere +-10 stalls.  And as they say in the classics, the rest is history.  I gradually added more and more to my offering.  I now started taking orders as well as baking for the market.  My plan/dream/vision turned into a full time job, while I could still pick up my boys from school and take them where they needed to be in the afternoon.

At the end of 2018, our family’s lives changed forever.  Robert had an operation, complications ensued and he passed away. Much too soon.  By the Lord’s grace we started picking up the pieces and we still do.  Today my boys are 14 and 17 years old and they play an indispensable part in Nammie. 

After Robert’s death, we unfortunately had to sell our house.  This was a hurtful experience and had dire implications for Nammie, as I was cooking and baking from home.  Gert and Tanya Fourie came to our rescue and invited me to work from their small holding in Shere, in the east of Pretoria. A workshop on their premises was turned into the most gorgeous kitchen I could ever dream off! 

After 12 wonderful years of going to the market every Saturday morning, I decided it was time to stop.  And I have to admit, although I miss all the wonderful people, I do NOT miss getting up at the crack of dawn on icy winter mornings!

That is Nammie in a nut shell.  We started in 2008 and thanks to my Heavenly Father, angels on earth and the most loyal customers ever, we are still going strong.  We source the best quality ingredients we can find.  We prefer to use local produce if possible.  Real butter, free range eggs, stone ground flour and best quality chocolate are a few of the ingredients we refuse to compromise on.  It still makes me want to jump for joy when I hear I made someone happy with a cake I baked for them.  It’s hard work, much harder than I ever anticipated.  I wouldn’t change it for the world.

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about us

Confectionary / Bakes / Deli Products

NAMMIE was born in 2008.  I had the privilege to be a stay at home mom for our 2 boys of 4 and 1 years old.  With 2 growing toddlers, dad’s income needed a boost.  My husband Robert and I did some brainstorming, because we both knew a 9-5 office job wasn’t the answer. I woke up one morning and I had a clear vision in my mind of a market stall – a colourful polka dot table cloth, topped with wooden Coca Cola crates, filled to the brim with homemade sweets.  I was going to make these and sell it at a market!  There was just one teeny problem…. I only knew how to make coconut ice – haha.  And so the experimenting with making confectionary started.  Some evenings when Robert got home from work – the boys, the dogs and myself were covered in icing sugar.

October 2008, I started selling my sweets at Li-bel’s in Sunnyside. Lientjie made space for us on her stoep. Every Friday morning we had a little market.  I met the most inspiring people who became dear friends.  My passion for creating delicious things and watching people enjoying it, took care of learning more and experimenting more.  And every flop I made encouraged me to try again and again and again (and again…) 

In 2009 the founder of the Hazel Food Market, Retha van Hoven invited me to join her market consisting of a mere +-10 stalls.  And as they say in the classics, the rest is history.  I gradually added more and more to my offering.  I now started taking orders as well as baking for the market.  My plan/dream/vision turned into a full time job, while I could still pick up my boys from school and take them where they needed to be in the afternoon.

At the end of 2018, our family’s lives changed forever.  Robert had an operation, complications ensued and he passed away. Much too soon.  By the Lord’s grace we started picking up the pieces and we still do.  Today my boys are 14 and 17 years old and they play an indispensable part in Nammie. 

After Robert’s death, we unfortunately had to sell our house.  This was a hurtful experience and had dire implications for Nammie, as I was cooking and baking from home.  Gert and Tanya Fourie came to our rescue and invited me to work from their small holding in Shere, in the east of Pretoria. A workshop on their premises was turned into the most gorgeous kitchen I could ever dream off! 

After 12 wonderful years of going to the market every Saturday morning, I decided it was time to stop.  And I have to admit, although I miss all the wonderful people, I do NOT miss getting up at the crack of dawn on icy winter mornings!

That is Nammie in a nut shell.  We started in 2008 and thanks to my Heavenly Father, angels on earth and the most loyal customers ever, we are still going strong.  We source the best quality ingredients we can find.  We prefer to use local produce if possible.  Real butter, free range eggs, stone ground flour and best quality chocolate are a few of the ingredients we refuse to compromise on.  It still makes me want to jump for joy when I hear I made someone happy with a cake I baked for them.  It’s hard work, much harder than I ever anticipated.  I wouldn’t change it for the world.

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