Lorraine and Stephanus Kok have always loved baking and fondly recall how Stephanus managed to get a bunch of Greek guests on the yacht he worked on in the USA, addicted to good ol’ fashioned South African rusks. Stephanus says that the rusks would barely be out of the oven when they would be pounced on and gobbled up before they had a chance to dry out.
Nowadays, it is Lorraine's best-kept secret rusk recipe that has clients from all across the Overberg knocking at the Sugarberry Bakery door. The baked confectionaries have become so popular that the whole Kok family is involved in the production process. The couple’s four children, who range between the ages of eight and twelve, are fast becoming little master chefs and will undoubtedly add their own cookie combinations in the years to come!
Sugarberry Bakery sells small and large scale batches of rusks and biscuits in the following quantities:
Take a look what's available in the cookie jar:
Peanut butter crunch biscuits
White chocolate and cranberry cookies