5 May 2025 MAKERS LANDING SERVES UP FRESH TALENT WITH 2024 INCUBATOR GRADUATES Eight dynamic local food businesses have successfully graduated from the 2024 Makers Landing Incubator Programme. [Cape Town: Tuesday, 29 April 2025] – The V&A Waterfront is proud to announce the graduation of eight local food entrepreneurs from the 2024 Makers Landing Incubator Programme. This marks the fifth cohort to complete the intensive year-long programme, which is designed to equip early-stage food businesses with the tools and support needed to thrive in South Africa’s competitive food industry. The latest graduates join a growing network of alumni who continue to shape the future of local cuisine, innovation, and small business success. This year’s graduates include: FLAVRD (Sharon Adams): Bold masala and soul food made with homegrown ingredients Smoked by Buys (Marvyn Buys): Traditional meats reimagined through smoking What The Fudge (Laura Spannenberg): Inventive artisanal fudge with a creative twist Not so plain Bars and Bakes (Jacqueline Julie): Home-baked crunchies, shortbread and more for local outlets Sedap Homemade Jam (Noelfa Miller): Farm-style, handmade jams in classic and inventive flavours Cape City Seafood Boil (Mukhethwa Madau & Mukovhe Khakhu): Fresh seafood meals delivered with flair Sassy Bakes (Sumi Engelbrecht): Cakes that spark joy – from tea parties to weddings Utano Kitchen (Rutendo Furusa): Bespoke private dining experiences celebrating shared meals With this latest group, the programme has supported a total of 30 businesses since its launch in 2021 with a number of success stories from previous cohorts: Michelle Mistry of Indikaap (2022 graduate) launched a shelf-stable Ayurvedic food range, now stocked online and in selected Western Cape stores. She also hosts Ayurvedic cooking classes. Cikizwa Galela of Ciki Graceland Café (2021 graduate) opened a store in the Southern Suburbs, expanding her retail and catering operations. Faieez Alexander of Fuzzy’s Koesisters (2021 graduate) scaled up production, hired three part-time staff, and secured listings in three Vida e Caffè outlets. Zanele & Kunal Matikiti of Sweet as Pie (2022 graduate) hired two full-time employees, expanded into new markets, and launched both a frozen wholesale range and an online store. Speaking to the programme’s ethos and impact, Bradley Kodi, Project Manager at Property Point, says: “At Property Point, our purpose is rooted in unlocking the potential of entrepreneurs who often go unseen in formal business ecosystems. Bridging the gap between raw talent and sustainable entrepreneurship is not just about business, it’s about creating platforms of dignity, visibility, and long-term opportunity for individuals who carry a powerful vision. What makes this programme exceptional is its deeply human approach. Our success lies not only in the expertise we provide but in the authentic partnerships we form with each entrepreneur. We combine world-class business support with mentorship that honours each participant’s lived experience, cultural identity, and ambitions. The Makers Landing Food Incubator gives these entrepreneurs the tools and confidence to move from hustle to high-impact enterprise, and taking part in that journey demonstrates a dedication to promoting equitable economic growth through a bespoke, impact-driven model anchored by a team that genuinely cares,” says Bradley Kodi, Project Manager at Property Point. “Every year, we’re inspired by the talent and tenacity within the incubator, and it’s always a privilege to witness the remarkable growth of the food entrepreneurs,” says Alex Kabalin, V&A Waterfront Executive Manager: Retail. “The 2024 graduates have shown dedication, ambition, and a deep passion for their craft. It’s an honour to help them take the next big step. Congratulations to all the graduates – we can’t wait to see what you achieve next.” The impact of Makers Landing extends beyond the incubator programme. Businesses such as Kapoochka and Conscious Meat Merchants began their journeys at Makers Landing and have since expanded into larger, permanent spaces within the V&A Waterfront precinct and other areas within the city – further testament to the food hub’s ability to elevate long-term, sustainable food enterprises.
