Flat cakes and rock-hard biscuits marked Ronelle Groep’s baking debut at age nine, during a deeply emotional time in her life, a far cry from the towering custom creations now defining Nella’s Kitchen in East London’s Buffalo Flats.
For Ronelle Groep, 49, the woman behind East London’s much-loved Nella’s Kitchen, baking has been a journey rooted in childhood memories, family encouragement and perseverance.
Her baking story began after her late father, Foxy Marias, had been diagnosed with leukaemia, given up smoking, developed a craving for sweets.
“My late mom, Dotty Marais was a master cook, but she couldn’t bake. So, I tried with the help of my aunty Oumeit, who lived next door — who then wrote down recipes for me,” Groep said.
With no proper baking equipment and little experience, the results were far from perfect she says.
“Cakes were as flat as pancakes. Biscuits were hard as rocks. My dad would soak them in his tea, not dip, soak, and still eat them.”
One recipe, however, worked: jam tarts, which became her dad’s favourite.
“What I would give for him to enjoy my bakes now. But his encouragement kept me trying and not throwing in the towel after every flop.”
Groep continued baking for family for years before taking the leap into selling. While living in Nelspruit, she baked part-time and did catering, slowly building confidence and a customer base. When her family moved back to East London, Buffalo Flats in 2017, baking was not meant to be a full-time career, but demand had other plans.
“A few people who had seen my bakes in Nelspruit asked me to bake for them. Before I knew it, I was fully booked week after week.”
Today, Nella’s Kitchen specialises in custom and novelty cakes for children and adults, wedding cakes, and a variety of small sweet treats.
Operating from home, Groep prefers a personal touch, with orders placed via phone calls or WhatsApp.
Her signature chocolate cake remains her best seller, a recipe she has perfected over the years.
The festive season marked a major milestone, as she worked through December for the first time.
“It was crazy busy and extremely tiring, but with the help of my family we made it. The feedback from customers made it all worthwhile.”
She has carried that momentum into the new year with orders already booked as far ahead as June 2026.
Despite the growth, challenges remain. “When prices increase suddenly, you can’t just change your prices overnight. And with power outages, I sometimes have to bake at a family member’s home.”
Her greatest motivation is her family.
“My daughters, Robyn and Lauren, have both graduated and are following their dream careers. My son, Keanan, is a hard-working young man. My husband, Byron Groep, is my right hand. They push me to do better and grow.”
Ronelle hopes to expand her product range and eventually employ others.
Her advice to others is: “Start small. Don’t try to grow too fast. With hard work and dedication, it is possible.”
