St Anne’s Old Girls are a talented and entrepreneurial bunch, having set up businesses across practically all market sectors, both locally, and on an international scale. Consider supporting your fellow oldies by exploring the many Old Girls’ businesses listed in this directory.
If you are an Old Girl who owns or partners in a business that you would like to see listed here, please contact the Old Girls Liaison on email@example.com.
Coffee on the Square
Cafe | Southbroom
Barbara Reynolds (Hopkins)
Award winning Coffee on the Square is well known and popular all year round. Well known for its excellent coffee, delicious lunches specializing in fish and chips or carpaccio , amazing cakes , we are also fully liscensed . Sit inside or out, under the bougainvillea covered, cool patio. Located at 1 Eagle St, Southbroom.
Cuisine | Ballito
Theresa Rattray (Goodman)
Loaf Cafe is situated in Ballito’s Lifestyle Centre and is open 7 days a week from 8 am until 6 pm (5 pm on Sundays). Loaf Cafe is a modern, country cafe serving beautiful, seasonal, and tasty food. We serve breakfast and lunch, as well as Colombo coffee and decadent cakes. Contact us on 032 9461985.
Vending Machine and Snack Box Service | KwaZulu-Natal
Only Good Stuff brings healthy, guilt free snacking and convenience together. We are passionate about sourcing the tastiest products that are as natural as possible, low in calories and high in protein. Food intolerance is high up on our priority list and we pride ourselves in catering for all needs, there is something for everyone! Products include trailmixes, biltong, cacoa date date balls and protein energy bars to name just a few. All this goodness is packed into a monthly subscription box and delivered straight to your door.
Only Good Stuff also supplies fun eye catching vending machines packed filled with the same snacking goodness as well as low calorie drinks from flavoured water to ice teas.
Artisan Bakery | KZN Midlands
Sarah Goodwin (Derrett)
We are an artisanal bread bakery which uses the age old wood fired oven to bake our breads. We are based in Lidgetton valley and bake from home in a specially built wood fired Alan Scott bread oven. We use a 48 hour slow fermentation method mixing starters two days before the bake, dough the day before the bake and eventually shaping and baking on the morning of the bake. The fire is burning all afternoon of the day before the bake and through the night, the ash is cleaned out the oven and the residual heat is then used for baking. We use quality and healthful ingredients; GMO free, preservative free, stone ground unbleached flour, Kalahari salt and borehole water. Peter has made a range of mother cultures to support our sour dough range and uses a slow fermentation process which drastically reduces yeast amounts in our other breads and increasing nutritional value.