2 Sep 2021 Makers Landing food market This weekend, the V&A Waterfront’s Makers Landing market showcases its new cohort of food entrepreneurs. Their mouth-watering offerings will be available from 09h00 to 17h00 on Saturday, 4 September and Sunday, 5 September at Makers Landing in the Cape Town Cruise Terminal. Food lovers can look forward to a wide selection of delicious eats such as vegan butter and cream cheese spreads; a flavourful twist on eclairs & sweetie pies; plant-based African cuisine; elegant nougat, panforte and sourdough-based breads and products, to name a few. Central to Makers Landing is a nurturing environment for young food entrepreneurs. A structured Food Incubator programme offers opportunities to qualified start-ups and existing small food businesses that can show that they will benefit significantly from mentorship, training, and affordable access to a licensed commercial kitchen space. The programme has been set up with grant funding from the National Treasury’s Jobs Fund and a curriculum designed by Stellenbosch University’s Launch Lab. Following the success of its first graduation ceremony earlier this year, the next selection of eight incubatees have started the programme running August to December 2021. “These new businesses all use the kitchen incubator commercial kitchen, but do not necessarily have a space here to sell their products. The Makers Market is an opportunity for them to test their wares, and also to show the public this amazing, added layer of Makers Landing”, says Angelique Smith, Incubator and Markets Manager. “We encourage the public to come and support these incredible businesses at our Makers Market this weekend – your taste buds will thank you!” says Smith. Alex Kabalin, V&A Waterfront Retail Sales Executive explains, “Our Makers Landing incubation programme immerses emerging entrepreneurs in an inclusive and innovative space. During the time they spend with us, they are nurtured by food industry mentors who are influential and successful in their own right. By matching natural creativity and passion for food with knowledge and new skills gained, our young trainees will be better prepared for success in what is a tough and competitive industry.” You can read all about the eight new incubatees here.