This week we chat with Bernadette Willson of Bernie’s Biscuits about her home-baked delights.
What home-baked products do you sell?
I mainly focus on homemade biscuits and rusks but have extended my range to include meringues.
When and how did you start your business?
In October 2017, after 28 years of service to one company, I found myself unemployed after the company went into liquidation. While job hunting, I had to earn an income and that is when Bernies Biscuits was created.
What inspired you to start your business?
I had always enjoyed occasional baking. My mom was a housewife. She was a brilliant baker. Growing up, there were always biscuits in the house. I actually had no idea how much I enjoyed making biscuits until I started. It’s a labour of love. It’s long hours of standing in the kitchen, but it’s so rewarding when someone enjoys what you have created.
How many people do you work with?
Bernie’s Biscuits is a family business. My 27-year-old daughter, Kristen, is my right-hand lady. We are a brilliant team, and my dad has assisted with ‘dipping’ the Mylo [Milo-flavoured] biscuits and he assists with deliveries.
How do you come up with your recipes?
My recipes come from all over, old-school recipe books, ancient recipes, and books handed down from family, and friends.
I have amended some myself and I have also created some of the recipes myself. The Ouma Anna se Koekie batch was created in memory of my late mom.
What are some of your most popular biscuits?
It’s hard to say which are the most popular but very good sellers are the Chocolate Crunchies, Mylo Biscuits, Soetkoekies, as well as is Melting Moments. Another very good seller is the All-Bran Buttermilk Rusks. Each biscuit is unique.
What do you think sets you apart from other similar local businesses?
There are a lot of brilliant bakers in the East London area. The difference with my biscuits is I only use butter. I felt that the quality was very important and nothing beats the taste of a butter biscuit. There is also a lot of love that goes into each biscuit. My daughter sometimes thinks I am a bit crazy about how I talk to my biscuits.
What are some of the challenges you have faced and how did you overcome them?
Bernie’s Biscuits was started using a 33- year-old Defy Gemini Thermofan oven which would either over-bake or under-bake the biscuits. I had three oven trays so production was a bit slower. We now have two ovens and seven trays and still, have much more room to grow. My labels were designed by my friend, a graphic designer, Carla Williams, and are eye-catching and very informative.
What have some of your business highlights been?
I think by far the proudest moment was when one of my customers sent me a message with a picture attached. It was a letter her grandson had written to Santa asking for a packet of Sprinkle Biscuits (Soetkoekies). Maybe I was number two on the list but number one was a dinosaur. How do you beat a dinosaur? For a child to ask Santa for my biscuits was so heartwarming.
What are some of your goals for 2023?
I haven’t even thought of goals for 2023. December 2022 was the busiest festive season we ever had. I hope to add to my current variety of biscuits and maybe add a range of diabetic biscuits to my list.
What advice do you have for someone interested in a similar line of business?
The best advice is if you ever want to start a baking business, make sure you put all of your heart into it. It is very long hours, we have worked all through the night to get orders ready or stock for the market. If you love what you do, then it isn’t hard work. Listen to your customers, whether it’s compliments or constructive criticism. I would not be where I am today if it was not for input from my customers. As I said previously, baking is a labour of love.
How can our readers get hold of you?
Facebook: Bernies Biscuits or phone/ WhatsApp me on 082-727-3612.
Check out a video of Faith and Tammy trying some of Bernies Biscuits: Go Team tries Bernies Biscuits